Whole Roasted Chicken (Crispy Outside, Tender Inside in 50 Mins)
Afraid to air-fry a whole chicken (max 2.6 lbs)? By flipping it halfway (30 mins breast down, 20 mins breast up), you'll get a super moist breast and rotisserie-crisp thighs.
Afraid to air-fry a whole chicken (max 2.6 lbs)? By flipping it halfway (30 mins breast down, 20 mins breast up), you'll get a super moist breast and rotisserie-crisp thighs.
Ingredients
- 1 whole chicken, cleaned and gutted (approx. 42-49 oz)
- 3 tbsp olive oil or melted butter
- 4 whole garlic cloves
- 1 rosemary sprig
- 1 tsp garlic powder
- 1 tsp sweet paprika
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
Ensure the chicken fits within the cooking appliance, leaving adequate space from the heat source to prevent burning.
Pat the chicken dry, both inside and out. Insert the whole garlic cloves and rosemary sprig into the cavity. Secure the legs with kitchen twine.
Rub the exterior skin with olive oil or melted butter. Season with salt, black pepper, sweet paprika, and garlic powder.
Place the chicken breast-side down. Cook at 355°F for 30 minutes.
Carefully turn the chicken breast-side up. Increase temperature to 375°F and continue cooking for 20-25 minutes, or until the skin is crisp and the chicken is cooked through.
Nutrition Facts
Amount per 1 servingChef's Tip
"If the skin browns excessively before the chicken is fully cooked, cover the breast area with a small piece of aluminum foil for the remainder of the cooking time."
