Crispy Herb-Roasted Whole Chicken in the Air Fryer (Weeknight Rotisserie Vibes)

A lemon-garlic herb rubbed whole chicken cooked in the air fryer until the skin is deeply crisp and the meat stays juicy.

Prep Time 20

Cook Time 55

Total Time 1 15

Course Main Dish

Cuisine American

Servings 4

Air fryer basket or oven-style model, 5 quart or larger is ideal; if your air fryer is smaller, choose a 3 to 3 1/2 pound chicken or remove the backbone and press it flatter so it fits
Instant-read thermometer the fastest way to avoid dry breast; any digital probe works, or use a leave-in probe if your air fryer allows the cable
Small bowl for mixing the herb oil; a cereal bowl works fine
Tongs for flipping the chicken safely; two spatulas also work if you do not have tongs
Cutting board use a board with a groove to catch juices; a rimmed sheet pan also works as a resting surface
kitchen shears (optional) helpful for trimming extra skin, snipping herbs, or removing the backbone if you need a flatter shape

1 whole chicken about 3 1/2 to 4 pound, giblets removed; smaller cooks more evenly in most air fryers
1 tablespoon kosher salt use 2 teaspoon fine salt if that is what you have
1 teaspoon black pepper freshly ground if possible
1 teaspoon baking powder optional but highly recommended for extra-crisp skin (do not use baking soda)

2 tablespoon olive oil or avocado oil for a more neutral flavor
2 teaspoon lemon zest from about 1 lemon, finely grated
1 tablespoon lemon juice fresh tastes brighter, but bottled is fine
4 clove garlic finely grated or pressed
2 teaspoon dried thyme or use dried oregano for a different vibe
2 teaspoon dried rosemary crush between your fingers so it does not feel twiggy
1 teaspoon paprika sweet paprika gives color; smoked paprika adds a gentle campfire note

1 lemon halved, to tuck into the cavity for subtle perfume
4 sprig fresh thyme or fresh rosemary; skip if you only have dried
1 yellow onion quartered, adds aroma and keeps the cavity from steaming too much

Remove the chicken from the packaging and check the cavity for giblets. Pat the chicken very dry with paper towel, including inside the cavity. This is not busywork: less surface moisture means better browning and a more shattery skin.
In a small bowl, mix the salt, pepper, and baking powder (if using). Sprinkle this all over the chicken, then rub it in. If you have time, let the chicken sit uncovered in the refrigerator for 10 minutes while you mix the herb oil. Even a short rest helps the salt start working on the surface.
Make the lemon-garlic herb oil: stir together the olive oil, lemon zest, lemon juice, garlic, dried thyme, dried rosemary, and paprika. It should look like a loose paste. If it feels too thick to spread, add 1 teaspoon oil.
Rub the herb oil over the entire chicken. Do not forget the undersides of the drumsticks and the back. If you want maximum flavor in the breast, gently slide your fingers under the skin over the breast (start at the neck opening) and smear a little of the herb oil directly onto the meat. Go slow so you do not tear the skin.
Optional aromatics: stuff the cavity with the lemon halves, onion quarters, and herb sprigs. This is not about "stuffing" in a heavy way; it is just a little fragrance while it cooks. Avoid packing the cavity too tightly, which can slow down cooking.

Preheat the air fryer to 360F for 5 minutes. Preheating is a small step that pays off with better browning, especially for an air fryer roast chicken whole.
Place the chicken breast-side down in the air fryer basket. If your model has a rack, use it so hot air can circulate under the bird. Cook at 360F for 30 minutes.
Flip the chicken breast-side up using tongs (or two spatulas). If the top looks dry, brush on any herb oil left in the bowl. Cook at 360F for 20 minutes.
Turn the heat up to 400F and cook for 5 minutes to finish crisping the skin. This quick blast is the difference between "pretty good" and "did you buy this from a rotisserie case?" in an airfryer whole chicken.
Check doneness with an instant-read thermometer: insert into the thickest part of the breast without touching bone (goal: 160F) and into the thickest part of the thigh near the joint (goal: 175F). If either spot is under temp, cook at 360F for 5 minutes more, then recheck. Cooking time varies by chicken size and air fryer airflow, so temperature wins over the clock.

Move the chicken to a cutting board and rest for 10 minutes. Resting is where the juices settle back into the meat, so do not skip it unless you enjoy dry slices.
Carve: pull off the legs (thigh and drumstick) by cutting through the skin between the leg and body, then popping the joint. Slice the breast meat off the bone in big slabs, then cut into serving pieces. Spoon any board juices over the meat right before serving.
Optional quick pan sauce: if you want something saucy, whisk 1 tablespoon lemon juice into 2 tablespoon warmed chicken drippings (skim fat if you like) with a pinch of salt. It is tangy and bright, and it tastes like you tried harder than you did.