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Air fryer roasted chicken on an oval platter with vegetables and herbs.
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5 from 1 vote

Air Fryer Roasted Chicken Recipe

Juicy, rotisserie-style air fryer roasted chicken with crispy, golden skin — ready in about an hour with just a few minutes of prep.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Dinner
Cuisine: American
Keyword: air fryer roasted chicken, air fryer rotisserie chicken
Servings: 6
Calories: 432kcal
Author: Sharon Farnell

Equipment

  • air fryer
  • meat thermometer

Ingredients

  • 1 4 lb whole chicken, giblets removed 
  • 2 tablespoon olive oil
  • ½ lemon
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon mustard powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon freshly ground pepper
  • ½ teaspoon coarse kosher salt
  • ⅙ teaspoon baking powder

Instructions

  • Remove giblets from chicken cavity, and dry the chicken well with paper towels.
  • Once chicken is thoroughly dried, coat in an even layer of olive oil, with your hands, or with a silicone brush.
  • Combine seasoning and baking powder in a small bowl, and whisk together until completely combined.
  • Sprinkle seasoning over both sides of the chicken evenly, and rub into the chicken to evenly coat.
  • Place cut half of lemon into the cavity.
  • Place the chicken into the air fryer basket, breast side down.
  • Air fry at 350°F for 40 minutes..
  • Using two spatulas, carefully flip the chicken breast side up. Use remaining oil/spice blend on the baking sheet when flipping the chicken over to baste the back side of the chicken before cooking again.
  • Air fry at 350°F for 20-30 minutes more, or until internal temperature of the thickest point of the chicken reads 165°F. You can use drippings for gravy from bottom basket if you have any!

Notes

  • Size matters. This recipe is written for a 4 lb chicken. If yours is smaller or larger, adjust the cook time accordingly — plan on about 15 minutes per pound.
  • Don't skip the baking powder. It helps the skin get extra crisp.
  • Tool tip: A good meat thermometer takes the guesswork out of doneness. The chicken is done when it reads 165°F at the thickest point and the juices run clear.

Nutrition

Calories: 432kcal | Carbohydrates: 5g | Protein: 55g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 714mg | Sodium: 436mg | Potassium: 716mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 29175IU | Vitamin C: 44mg | Calcium: 42mg | Iron: 17mg