Skip to content

Simpler Savory

Menu

Recipe from Simpler Savory

The recipe

Diabetic Friendly Air Fryer Whole Chicken

Prep
15 min
Cook
60 min
Total
75 min
Servings
6 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 6 servings.

calories
320

2× the original author values. Recipe yield: 6 servings.

calories
640

3× the original author values. Recipe yield: 6 servings.

calories
960
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1 whole chicken (3.5 to 4.5 pounds) — patted very dry
  • 1 tablespoon olive oil — or avocado oil
  • 2 teaspoons kosher salt — reduce if watching sodium
  • 1 teaspoon black pepper — freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika — sweet or smoked
  • 1 lemon — zest for rub; wedges for cavity
  • 4 sprigs fresh thyme — or 2 sprigs rosemary
  • 1 teaspoon baking powder — optional, helps crisp skin
  • 1 teaspoon dried oregano — optional
  • 1 pinch red pepper flakes — optional heat

Instructions

  1. Remove the chicken from the fridge 20 to 30 minutes before cooking for more even roasting.
  2. Preheat the air fryer to 360°F so the basket is hot before the chicken goes in.
  3. Pat the chicken bone dry with paper towels, including every nook and under the wings, for the crispiest skin.
  4. In a small bowl, combine olive oil, kosher salt, black pepper, garlic powder, onion powder, paprika, lemon zest, and baking powder (if using).
  5. Rub the mixture all over the chicken, including gently under the breast skin without tearing. Place a couple of lemon wedges and thyme sprigs inside the cavity and tie the legs if you have kitchen twine.
  6. Place the chicken breast side down in the hot air fryer basket and cook for about 30 minutes until the back is browned and fat has begun to render.
  7. Carefully flip the chicken breast side up and cook another 20 to 30 minutes, until the breast reaches 160°F and the thigh reaches 175–180°F.
  8. If you want deeper color, increase to 380°F for the last 3 to 5 minutes, watching closely to avoid scorching the paprika.
  9. Transfer the chicken to a board and rest 10 to 15 minutes so the juices redistribute.
  10. Carve and serve with extra lemon zest and black pepper if desired. Pair with non-starchy veggies or a bright salad.
  11. Cool leftovers 20 minutes, then store carved meat with juices in shallow containers up to 4 days in the fridge or 2 months in the freezer; save bones for stock.
  12. Reheat in the air fryer at 320°F for 5 to 7 minutes to re-crisp, or microwave with a splash of stock, then finish 1 minute in the air fryer.

Notes

Cool for 20 minutes, then refrigerate carved chicken with juices in shallow containers up to 4 days or freeze up to 2 months. Reheat at 320°F in the air fryer for 5–7 minutes to re-crisp; for microwave, add a splash of stock and cover, then finish 1 minute in the air fryer. Save the bones for stock.

Source: https://simplersavory.com/diabetic-friendly-air-fryer-whole-chicken/