Air Fryer Whole Chicken

1 . Stage

Pat chicken dry, inside and out, with paper towels. Remove giblets, trim away any excess fat, and discard.

2 . Stage

Tie 4 sprigs rosemary, sage, and oregano together into an herb bundle with string. Bundle should be about 1/2-inch in diameter. Set aside.

3 . Stage

Combine salt and pepper in a small bowl. Sprinkle about 1/2 teaspoon seasoning mixture inside the cavity of the chicken and place the herb bundle inside.

4 . Stage

Gently loosen the skin over the breasts and thighs. Insert 1 teaspoon butter and 1 sprig of rosemary beneath the skin of each breast and thigh. Using your fingertips, rub butter all over the skin of the chicken, and place any excess butter inside the cavity of the chicken.

5 . Stage

Sprinkle remaining seasoning mixture over the entire chicken. Place in the air fryer basket, breast-side down.

6 . Stage

Air-fry at 370 degrees F (180 degrees C) for 45 minutes. Using tongs, carefully flip the chicken, breast-side up, and continue to air-fry until skin is crisp and brown, 15 more minutes.

7 . Stage

Tent aluminum foil over the chicken and allow to rest for 5 to 10 minutes. An instant-read thermometer inserted into the center of one of the thighs should read at least 165 degrees F (74 degrees C). If needed, return to the air fryer and cook in 5-minute increments until safe temperature is achieved.

8 . Stage

To serve, remove herb bundle and carve.