Air Fryer Whole Chicken with Fresh Herbs and Garlic

This air fryer whole chicken comes out with crispy skin, juicy meat, and plenty of fresh herb and garlic flavor. You get a roast chicken dinner without turning on the oven.

The nice thing is that most of the work is done once you've seasoned the chicken. So when you want a homemade dinner but don't feel like standing over the stove, this is a good one to keep in mind.

The sides can be just as easy. Serve it with some rice and a salad or whatever vegetables you already have on hand. There's no need to make anything complicated.

Quick Success Tips

• Rest for 10-15 minutes before carving.
• Pat the skin dry before adding the herb mixture.
• Get some seasoning under the breast skin and inside the cavity.
• Start breast side down and turn halfway through cooking.
• Check for 165°F in the breast, thigh, and wing.

Ingredients you Need

Find the full list of ingredients and exact measurements in the recipe card below.

Whole chicken: Use a fully thawed 4-5 pound chicken with the giblets removed. Before you season it, check that it fits comfortably in your air fryer. There should be room around it for hot air to move, and the chicken needs to stay clear of the heating element. Basket shapes vary, so check the fit rather than going by the quart size alone.

Fresh herbs: You'll need tarragon and thyme, plus either sage or rosemary. Choose whichever of those last two you prefer; you don't need both.

Garlic: Crushed garlic mixes easily with the herbs and oil, so you can spread it over the chicken instead of having large pieces in one spot.

Olive oil: Helps the herbs and garlic coat the skin and makes the mixture easy to work underneath it.

Salt and pepper: Season to taste, including inside the cavity.

Have a small bowl and an instant-read thermometer ready too. Kitchen twine is optional, so you can leave it out when you don't have any.

Tools Used to Make the Recipe

• Mixing Bowl
• Instant Meat Thermometer  

How to make air fryer whole chicken

Start by mixing the chopped herbs, crushed garlic, olive oil, salt, and pepper in a small bowl.

Remove the giblets from the chicken and pat it dry with paper towels. There's no need to wash the chicken. In fact, rinsing raw chicken can spread bacteria around your sink and countertops.

Now rub the herb mixture all over the chicken, including inside the cavity. Don't forget to get some underneath the breast skin, too. Just gently loosen the skin with your fingers and spread some of the seasoning underneath. This gives the breast meat more flavor instead of seasoning only the skin.

You can tie the legs together with kitchen twine, but don't worry if you don't have any. The chicken will cook without it.

Place the chicken in the air fryer basket, breast side down, making sure it has enough room and doesn't touch the heating element. Wash your hands and clean anything that came into contact with the raw chicken.

Air fry at 390°F for 40-50 minutes, flipping the chicken halfway through so the breast side faces up.

Toward the end of cooking, check the temperature with a meat thermometer. You'll want to check the thickest part of the breast and the inner parts of the thigh and wing, without touching the bone.

The chicken is ready when all three areas reach 165°F. Don't go by the color of the skin alone. It might look perfectly golden while the inside still needs a few more minutes.

Once the chicken is cooked, transfer it to a clean cutting board and let it rest for 10-15 minutes before carving.

I know it's tempting to cut right into it, especially when the skin looks so good, but giving it a little time to rest helps keep the meat juicy.

You can use those last few minutes to finish your sides and get everything ready for dinner. Enjoy!

Recipe Tips

• Remove the giblets and use a fully thawed chicken for this cooking schedule.
• Do not rinse raw chicken.
• Pat it dry and clean and sanitize surfaces and utensils after handling it.
• Check that the chicken fits comfortably and stays clear of the heating element.
• Follow your appliance's clearance requirements.
• Trussing is optional. Kitchen twine can hold the legs and wings close to the body.
• Optional: baste with melted butter or olive oil halfway through cooking.
• For the skin, you can also use cooking spray or a thin brushing of oil before cooking. Cooking time varies with chicken size and appliance.
• Check more than one area with a thermometer.
• Refrigerate leftovers promptly in shallow containers and use within 3-4 days. Reheat to 165°F throughout.

How to Carve the Chicken

Use a sharp knife and a fork to hold the chicken steady. Start with a leg: cut through the skin between the leg and the body, then gently pull it away until you can see the joint. Cut through the joint to remove the leg quarter and separate the drumstick from the thigh. Repeat on the other side.

Remove the wings at their joints too. For the breasts, cut along one side of the breastbone and follow the ribs to lift the meat away. Do the same on the other side, then slice the breasts for serving.

Look for the joints as you go. Cutting there is much easier than trying to get through a bone.

Make It a Meal

This air fryer whole chicken goes with just about any side you already enjoy. I love the idea of serving it with air fryer baby potatoes and a simple salad. The potatoes go especially well with the garlic and herbs on the chicken.

You can also serve it with rice and garlic green beans. If you're using the same air fryer, cook your sides before or after the chicken, depending on what works best for you.

For something simple, serve it with rice and a salad.

How to Store Leftover Chicken 

If you have leftovers, remove the meat from the bones and store it in shallow, airtight containers in the refrigerator for up to 3-4 days.

Make sure to refrigerate the chicken within 2 hours of cooking, or within 1 hour if it's above 90°F. You don't have to wait until it's completely cool.

You can also freeze the cooked chicken for 3-4 months for the best quality. I recommend dividing it into smaller portions before freezing so you can take out just what you need.

Leftover chicken is great for sandwiches, salads, rice bowls, or an easy lunch the next day.

How to Reheat Leftover Chicken

You can reheat the chicken in the air fryer or oven, depending on how much you have left.

In the air fryer: Place the chicken pieces in the basket and reheat at 350°F until warmed through and the internal temperature reaches 165°F. Smaller pieces will heat faster, so check them first.

In the oven: Place the chicken in a baking dish with a splash of broth and cover with foil to help keep it moist. Reheat at 350°F until the chicken reaches 165°F. You can remove the foil near the end if you want to crisp up the skin.

FAQs

 

More Whole-Bird Recipes

If you enjoy cooking a whole chicken in the air fryer, you might also like my air fryer Cornish hen. It's a great option when you're cooking for fewer people.

And if you have an Instant Pot air fryer lid, try this whole chicken recipe made specifically for that appliance.

More Easy Chicken Dinners

Looking for something different to make next time? Try my air fryer chicken breast, BBQ chicken breast, or blackened chicken tenders.

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