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Air-fryer roast chicken

This recipe provides a straightforward method for preparing a perfectly roasted whole chicken in an air fryer. Utilizing a simple blend of oil and spices, the chicken is cooked to achieve a delightfully crispy skin and juicy, tender meat, making it an excellent main course for any meal with minimal fuss.
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Servings: 16 people
Course: lunch/dinner
Cuisine: American
Calories: 5222.2
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2.25 kg whole chicken
  • 3 tbsp vegetable oil
  • 1 tsp smoked paprika
  • 1 tsp dried mixed herbs
  • 1 tsp garlic granules

Equipment

  • 1 Air Fryer Ensure it's large enough to comfortably fit a 2.25kg chicken.
  • 1 Large Mixing Bowl For seasoning the chicken.
  • 1 Meat Thermometer Crucial for ensuring safe internal temperature of 74°C (165°F).
  • 1 Tongs For safe handling of hot chicken.
  • 1 Cutting Board and Carving Knife For carving the cooked chicken.

Method
 

  1. Pat the whole chicken thoroughly dry with paper towels, both inside and out, to ensure crispy skin.
  2. In a large mixing bowl, combine the vegetable oil, smoked paprika, dried mixed herbs, and garlic granules to create a savory rub.
  3. Rub the spice mixture generously all over the chicken, ensuring it's evenly coated.
  4. Preheat your air fryer to 180°C (350°F) for 5-10 minutes.
  5. Carefully place the chicken, breast-side up, into the air fryer basket. Ensure there's enough space for air circulation.
  6. Cook for approximately 60-75 minutes, rotating the chicken every 20-30 minutes for even browning.
  7. Check the internal temperature with a meat thermometer; it should reach 74°C (165°F) in the thickest part of the thigh, without touching the bone.
  8. Once cooked, carefully remove the chicken from the air fryer and transfer it to a cutting board.
  9. Rest the chicken for 10-15 minutes before carving to allow the juices to redistribute for a tender result.
  10. Carve the chicken into desired portions and serve warm.

Notes

For optimal crispy skin, ensure the chicken is thoroughly patted dry before applying the oil and spice rub. Trussing the chicken helps it cook more evenly and maintain a compact shape, though it's not strictly necessary. Always use a reliable meat thermometer, inserting it into the thickest part of the thigh without touching bone, to confirm an internal temperature of 74°C (165°F) for food safety and perfect doneness. Avoid opening the air fryer too frequently during cooking to maintain consistent temperature. Resting the chicken for 10-15 minutes after cooking allows the juices to redistribute, resulting in a more tender and flavorful bird. Consider adding half a lemon or a few sprigs of rosemary into the cavity for extra aroma.