Air Fryer Whole Chicken with Lemon and Thyme

Air Fryer Whole Chicken with Lemon and Thyme is a recipe that I’ve been making on repeat lately, at least every other week. Why, you ask? Number one—it’s tender and juicy with a deliciously crispy skin. Number two—it’s incredibly economical. Not only do you have an easy, scrumptious dinner for the night, but you also have leftover shredded chicken to incorporate into other recipes. Plus, you also have the bones to cook down into a nourishing broth for so many uses in the kitchen.

I’m super excited to share this incredibly easy recipe with you since it’s become such a hit with us. In the notes at the end, I’ve shared a few of my favorite recipes that you can find on Inspired Fresh Life for using up that leftover shredded chicken.

FAQs:

How do I know when my chicken is finished cooking?

The no-fail method of testing whether your chicken is safe to eat is with an instant read thermometer. You need to test both the thigh and the breast as light and dark meat cook at different rates. The dark meat takes a little longer to cook, so I always recommend taking the reading from the deepest part of the thigh without actually touching the bone. I take my chicken out once the thermometer reads 160ºF because the meat will continue to cook as it rests, and you want to let your bird rest for about 10 minutes before slicing into it.

What if I don’t have an air fryer?

If you don’t have an air fryer, or one large enough to handle a whole chicken, you can also roast the chicken in your oven. I’ve included instructions in the preparation section to address this.

How do I make chicken broth from the bones?

I love making my own chicken broth because I can control the ingredients used. Plus, it’s incredibly easy. Simply add the chicken carcass, along with the neck and giblets (minus the liver), to a large Dutch oven or slow cooker. Adding a few veggies (such as a carrot, celery stalk, onion, and a few sprigs parsley) will add more depth of flavor. Pour in enough water to cover the ingredients by about an inch. Simmer over medium heat on the stove for 2-4 hours, tasting after about 2 ½ hours. It will be a little bland without salt, but you want to taste the chicken flavor. (I don’t like to salt by broth because it’s used as an ingredient in so many different recipes, and I prefer to salt once the broth is added.)

If using a slow cooker, cook on high for the same amount of time, and taste for flavor.

Once the broth is ready, allow it to cool slightly, then strain through a fine mesh strainer or colander lined with cheesecloth into a large bowl. Once the broth has completely cooled, freeze it into desired portions. I like to freeze mine into 2 cup portions. I also freeze a tray of broth cubes to have smaller amounts on hand.

How to Prepare Air Fryer Whole Chicken:

Begin by removing the chicken from the packaging. If the neck and giblets are included, save them for making chicken broth or gravy. Rinse the chicken, pat it dry, and place on a plate. Set aside.

Making the rub for the chicken is simple. I blitzed mine in a Magic Bullet, but any small blender should do the trick. First peel the garlic cloves, then give them a quick smash with the flat side of your knife; place in the blender. Cut the lemon in half, and squeeze the juice into the blender with the garlic. Add the spices and extra virgin olive oil, then blitz until fully combined.

Using your hands, rub the oil mixture all over the chicken, inside and out. Place the chicken, on its plate, in the refrigerator for at least 4 hours.

When ready to cook your chicken, remove it from the fridge while preheating the air fryer. Place it in the air fry basket or on a roasting rack in a tray that will fit inside the air fryer. (I use an Emeril Power Air Fryer 360.)

Set the air fryer temperature to 350ºF, and the time to 50 minutes. When preheated, place the chicken inside. After 50 minutes, use an instant read thermometer to check the temperature on the chicken. You want to check both the breast and thigh temperature. Both should register at 165ºF before removing. If needed, return the chicken to the air fryer for a few more minutes to bring it to a safe temperature.

Make sure to let your chicken rest for about 10 minutes before slicing to serve.

(Note: You can have similar results by using the convection setting on your oven. If you don’t have a convection setting, cook the chicken at 375ºF on the bake setting. The chicken will take a little longer to cook, but begin checking the temperature with an instant read thermometer after an hour of cooking. If the skin is not as crispy as you like, broil for a few minutes before removing to rest for 10 minutes.)

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