Air Fryer Whole Chicken

🧂 Spice Blend:

• 1 tbsp (15 ml) brown sugar
• 1/4 cup (60 ml) melted butter
• 1 tsp (5 ml) dried rosemary
• 1 tsp (5 ml) herbes de Provence
• 2 tsp (10 ml) onion powder
• 2 tsp (10 ml) garlic powder
• 1 tsp (5 ml) lemon pepper
• 1/2 tsp (2.5 ml) chili powder
• 1 tsp (5 ml) salt
• Black pepper, to taste

🐔 Chicken:

• 1 whole chicken (1.5 kg / 3-3.5 lbs or a size that fits your Air Fryer)

• Remove the chicken from the fridge 30 minutes before cooking to ensure even cooking. Pat the skin dry with paper towels for extra crispiness.
• In a bowl, mix all the spice blend ingredients with the melted butter to form a paste. Rub the paste all over the chicken, making sure to coat all sides.
• Preheat the Air Fryer to 330°F (165°C). (I use a Ninja Foodi, which runs about 50°F hotter than the displayed temperature, so I adjust accordingly.)
• Place the chicken breast-side down in the air fryer basket and cook for 50 minutes, or until the internal temperature reaches about 160°F (71°C).
• Flip the chicken and increase the temperature to the highest setting. Cook for another 10 minutes, until the skin is golden and crispy.
• Check the internal temperature with a thermometer—it should read 165°F (75°C) in the thickest part.
• Let the chicken rest for 10 minutes before slicing to allow the juices to redistribute.