Crispy Whole Chicken from the Air Fryer
A juicy whole chicken with crispy skin, seasoned with paprika, garlic and lemon, and finished in the air fryer. Serves two and goes well with salad or oven potatoes.
By Timo · 2 servings · 75 minutes
Ingredients
- 1200 g Whole chicken
- 2 EL Cooking oil
- 1 TL Sweet paprika powder
- 1 TL Salt
- 1 Prise Black pepper, freshly ground
- 3 Stück Garlic cloves
- 1 Stück Lemon
- 1 Bund Thyme
Method
- Take the chicken out of the fridge and let it sit at room temperature for about 30 minutes. Pat it dry inside and out with paper towels and remove the giblets.
- Peel the garlic and grate or press it finely. Mix with the cooking oil, paprika powder, salt and pepper to make a paste.
- Halve the lemon, squeeze one half and stir the juice into the paste. Push the other half together with the thyme into the cavity of the chicken.
- Rub the paste thinly over the outside of the chicken and under the skin. Fold the wings back and tie the legs with kitchen twine, if you have it.
- Preheat the air fryer to 180 °C. Place the chicken breast side down in the basket.
- Cook for about 30 minutes, then flip the chicken and cook for another 30 to 35 minutes, until the skin is golden brown and the thickest part of the thigh reaches an internal temperature of 75 °C.
- Take the chicken out of the air fryer and let it rest for about 10 minutes so the juices stay in the meat. Then carve and serve immediately.