Ingredients:

  • 1 whole Chicken (1.4 kg – 1.6 kg / approx. 3.0 – 3.5 lbs), giblets removed and patted thoroughly dry
  • 1 tbsp (15 ml) Olive Oil (or melted unsalted butter)
  • 1 ½ tbsp (22 g) Kosher Salt (or 1 tbsp / 18g fine sea salt)
  • 1 tbsp (15 g) Smoked Paprika
  • 1 tbsp (15 g) Garlic Powder
  • 1 tsp (5 g) Onion Powder
  • 1 tsp (5 g) Dried Thyme
  • ½ tsp (2.5 g) Black Pepper, freshly ground
  • Pinch of Cayenne Pepper (Optional)
  • ½ medium Lemon, halved
  • 4 cloves Garlic, smashed, unpeeled
  • 2 sprigs Fresh Rosemary (or Thyme)

Instructions:

  1. Prep the Bird: Remove the chicken from packaging. Pat the entire surface (inside and out) bone dry using paper towels. This is non-negotiable for crispy skin.
  2. Make the Rub: In a small bowl, combine all dry rub ingredients (salt, paprika, garlic/onion powder, thyme, pepper, cayenne). Mix well.
  3. Oil and Season: Rub the chicken all over with olive oil (or melted butter). Then, generously apply the dry rub, ensuring every surface is coated, including underneath the wings and in the creases.
  4. Aromatics and Trussing: Place the lemon halves, smashed garlic, and rosemary sprigs inside the chicken cavity. Using butcher’s twine, secure the wings tight against the body and tie the legs together to create a compact, streamlined shape.
  5. Chill for Crispiness: Place the trussed chicken, uncovered, on a wire rack in the refrigerator. Chill for at least 1 hour (or up to 4 hours) to further dry the skin.
  6. Preheat: Preheat the air fryer to 200°C (400°F) for 5 minutes.
  7. Initial Cook (Crisp): Place the chicken breast-side up in the air fryer basket or rack. Cook at 200°C (400°F) for 15 minutes to kickstart the crisping process and set the skin.
  8. Reduce and Cook (Internal): Reduce the air fryer temperature to 175°C (350°F). Continue cooking for another 35–55 minutes. Monitor the skin; if it looks too dark, cover the breast loosely with a small piece of foil.
  9. Check for Doneness: Using an instant-read thermometer, insert it into the deepest part of the thigh, avoiding the bone. The chicken is cooked when the internal temperature reaches 74°C (165°F). The juices should run clear.
  10. Crucial Rest: Immediately remove the chicken from the air fryer and transfer it to a cutting board. Tent loosely with foil. Allow the chicken to rest for 10 to 15 minutes. This allows the juices to redistribute.
  11. Carve and Serve: Remove the twine, carve the chicken, and serve immediately.