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Air Fryer whole chicken in the air fryer basket.
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Air Fryer Whole Chicken Recipe

This easy Air Fryer Whole Chicken is roasted to perfection and is perfect for a busy weeknight meal. The chicken is ready in less than an hour as well as it is juicy with the crispiest skin. Requires a few simple ingredients.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 people
Calories 138kcal

Equipment

Ingredients

  • 5 Lbs. Whole Chicken Spatchcock; See Notes
  • ½ Medium Onion; Cut into 4 pieces
  • ½ Bell Pepper; Any color, Cut into 4 pieces
  • 1 tsp. Olive Oil
  • 1 ½ Tsp. Onion Powder
  • 1 ½ Tsp. Garlic Powder
  • 1 Tbsp. Paprika
  • 2 tsp. Kosher Salt
  • 1 tsp. Ground Black Pepper
  • 2 Tbsp. Melted Butter; Unsalted
  • 1 Tbsp. Lemon Pepper Seasoning Base
  • 1 Tbsp. Parsley Flakes

Instructions

  • Clean the chicken thoroughly. Pat the chicken dry with a paper towel or a clean kitchen towel. Next, place the chicken on a plate or in the air frying basket. 
    In a small bowl, mix the dry ingredients well. 
    Rub olive oil over the chicken to help the seasoning stick to the meat.
    Use your hands or spoon and apply the seasoning all over the meat (“inside” and “out”).   
    Applying seasoning rub to chicken
  • Air fry the whole chicken at 350℉ for 30 minutes. 
    In a small bowl combine the melted butter, lemon pepper seasoning, and parsley flakes. 
    Every 10 minutes, baste the chicken with the melted butter mixture or simply apply olive oil to the chicken to keep it crispy. 
    Continue cooking for an additional 20-30 minutes or until the whole chicken reaches 180°F (82°C). Serve warm and enjoy. 
    Placing Chicken in the air fryer basket

Video

Notes

Spatchcock Whole Chicken
  • When ready to spatchcock your chicken, prepare the bird by cleaning it and removing all the gunk and visible fat.
  • Remove the neck and gizzard. Remove the parts or discard the chicken parts.
  • Place the chicken on a cutting board and turn the chicken over on the stomach. Take the scissors/shears and cut the chicken from the tail to the neck on both sides.
  • Next, press down firmly to break the breastbone. Clip the tip of the wings, if desired, and that’s it. You have successfully spatchcock your chicken.
 
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Calories are estimated per serving only. 

Nutrition

Serving: 4g | Calories: 138kcal | Carbohydrates: 3.5g | Protein: 6.1g | Fat: 11.5g | Saturated Fat: 2.3g | Cholesterol: 24mg | Sodium: 472mg | Potassium: 79mg | Fiber: 0.7g | Sugar: 1.5g | Calcium: 10mg | Iron: 0.9mg