½tspeach dry rosemarydry thyme (or 1 tsp Italian seasoning)
For a 6 qt. Air fryer:
4lbswhole chicken
2tspcoarse salt
1/4tspeach black peppersweet paprika
½tspeach garliconion powder,
½tspeach dry rosemarydry thyme (or 1 tsp Italian seasoning)
Instructions
Remove the giblets inside the whole chicken cavity. Pat dry with a clean paper towel.
Combine dry spice seasonings from salt to thyme in a bowl.
Use your fingers to gently separate the skin from the meat to create small pockets. Be careful not to tear the skin. Stuff the dry spice mixture under the skin and use your hands to gently spread the spices as even as you can. Make sure to season the outer interior and the back of the bird.
Place the whole chicken breast side down in the air fryer. Roast at 360F for 30 minutes.
Flip the chicken (now breast side up and roast at the same temperature for 20 minutes (3 lbs. chicken) or 25 minutes (4 lbs. chicken).
Test the internal temperature with a meat thermometer. It should reach at least 165F at the thickest part without touching the bones. If not, send it back and roast for 5 additional minutes then test the temperature again.
Allow the chicken to rest for 10 minutes before carving. The bottom of the air fryer basket will catch all the chicken juice. Serve the juice on the side if you like.
Video
Notes
Some people prefer to truss the chicken. If you want to learn how to truss a whole chicken, here is a great video to watch.The nutrition label is calculated with a 3 lbs. whole chicken.The air fryer I used in the photo is this model. It's cheaper, compared to others but the size is bulky. If you are looking for an air fryer, Cosori and Breville seem to have great reviews on amazon.