Just imagine coming home to the irresistible aroma of perfectly roasted chicken, crispy on the outside and juicy within—all ready in half the time thanks to your air fryer. Whether you’re craving quick weeknight dinners or planning a cozy Sunday feast, these 34 recipes deliver tender perfection with minimal effort. Get ready to discover your new favorite way to roast chicken!
Herb-Infused Air Fryer Roast Chicken
Under the soft glow of the kitchen light, I find myself returning to this simple ritual—the quiet preparation of a meal that fills the home with warmth and the heart with comfort. Using just a handful of ingredients, this air fryer method transforms humble chicken into something tender and fragrant, a gentle reminder that nourishment can be both effortless and deeply satisfying.
Ingredients
Whole chicken – 3-4 lbs
Olive oil – 2 tbsp
Fresh rosemary – 2 sprigs
Fresh thyme – 4 sprigs
Garlic – 4 cloves
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Pat the 3-4 lb whole chicken completely dry with paper towels, inside and out.
2. Rub 2 tbsp olive oil evenly over the entire surface of the chicken.
3. Sprinkle 1 tsp salt and ½ tsp black pepper evenly over the chicken skin and inside the cavity.
4. Place 2 sprigs fresh rosemary, 4 sprigs fresh thyme, and 4 cloves garlic inside the chicken cavity.
5. Truss the chicken legs together with kitchen twine to help it cook evenly.
6. Preheat the air fryer to 360°F for 3 minutes.
7. Place the chicken breast-side up in the air fryer basket, ensuring it isn’t touching the sides.
8. Air fry at 360°F for 40 minutes, then flip the chicken breast-side down.
9. Continue air frying at 360°F for another 20-25 minutes until the internal temperature reaches 165°F when measured at the thickest part of the thigh.
10. Let the chicken rest on a cutting board for 10 minutes before carving to allow juices to redistribute.
11. Carve the chicken and serve immediately. My favorite way to enjoy this is shredded over a bed of creamy polenta, where the golden, crisp skin gives way to impossibly moist meat, each bite carrying the subtle whisper of rosemary and thyme.
Citrus and Garlic Air Fryer Roast Chicken
Breathing in the quiet of the kitchen, I find myself reaching for the familiar comfort of a whole chicken, its simple promise a gentle anchor to the present moment. The bright, sharp scent of citrus and the earthy warmth of garlic feel like the perfect companions for this quiet afternoon, a small ritual of preparation that slows the world down just a little. This is the kind of meal that fills the house with a welcoming aroma, a quiet celebration of humble, honest ingredients.
Ingredients
Whole Chicken (3-4 lbs) – 1
Lemon – 1
Garlic Cloves – 4
Olive Oil – 2 tbsp
Salt – 1 tsp
Black Pepper – ½ tsp
Fresh Thyme – 3 sprigs
Instructions
1. Pat the entire surface of the 3-4 lb whole chicken completely dry with paper towels, which is a key tip for achieving crispy skin in the air fryer.
2. Rub 2 tbsp of olive oil evenly over all the skin of the chicken.
3. Sprinkle 1 tsp of salt and ½ tsp of black pepper evenly over the entire exterior and inside the cavity of the chicken.
4. Cut 1 lemon in half and squeeze the juice from one half all over the chicken.
5. Thinly slice the remaining lemon half and 4 garlic cloves.
6. Place the lemon slices, sliced garlic, and 3 sprigs of fresh thyme inside the main cavity of the chicken.
7. Truss the chicken by tying the legs together with kitchen twine and tucking the wing tips under the body, a simple step that helps it cook more evenly.
8. Preheat your air fryer to 360°F for 3 minutes.
9. Place the chicken breast-side up in the air fryer basket, ensuring it is not touching the sides.
10. Air fry at 360°F for 30 minutes.
11. Carefully flip the chicken over so it is breast-side down, a pro-tip for ensuring the breast meat stays incredibly juicy.
12. Increase the air fryer temperature to 380°F and cook for another 15-20 minutes.
13. Check for doneness by inserting a meat thermometer into the thickest part of the thigh; it must read 165°F.
14. Transfer the chicken to a cutting board and let it rest for 10 full minutes before carving to allow the juices to redistribute.
Out of the air fryer, the skin is impossibly crisp and golden, shattering delicately with each bite, while the meat beneath is succulent and perfumed with the gentle, roasted essence of lemon and garlic. I love pulling the tender meat from the bones and serving it over a simple bed of arugula, the peppery greens providing a wonderful contrast to the rich, citrusy chicken, or shredding it into warm, soft tortillas for the easiest, most satisfying tacos.
Savory Rosemary Air Fryer Roast Chicken
Years of Sunday dinners have taught me that the simplest preparations often yield the most comfort, and this rosemary-kissed chicken, crisped gently in the air fryer, feels like a quiet hug after a long week.
Ingredients
Whole chicken – 3-4 lb
Olive oil – 2 tbsp
Fresh rosemary – 2 tbsp, chopped
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Pat the 3-4 lb whole chicken completely dry with paper towels, including inside the cavity.
2. Rub 2 tbsp olive oil evenly over the entire surface of the chicken.
3. Sprinkle 1 tsp salt and ½ tsp black pepper evenly over the chicken skin and inside the cavity.
4. Gently loosen the skin over the breast and thighs with your fingers, being careful not to tear it.
5. Press 1 tbsp of the chopped fresh rosemary under the loosened skin, distributing it evenly over the breast and thighs.
6. Rub the remaining 1 tbsp chopped rosemary over the outside of the chicken.
7. Truss the chicken by tying the legs together with kitchen twine and tucking the wing tips underneath the body.
8. Place the chicken breast-side down in the air fryer basket, ensuring it’s not touching the sides.
9. Air fry at 360°F for 30 minutes, which allows the dark meat to cook through while keeping the breast moist.
10. Carefully flip the chicken breast-side up using tongs and a spatula for support.
11. Increase the air fryer temperature to 400°F and cook for 15-20 minutes until the skin is golden brown and crisp.
12. Check for doneness by inserting a meat thermometer into the thickest part of the thigh—it should read 165°F.
13. Transfer the chicken to a cutting board and let it rest for 10 minutes before carving to allow juices to redistribute.
My favorite part is how the rosemary infuses every bite with earthy warmth while the air fryer gives the skin an impossibly crisp texture that crackles with each slice. Sometimes I’ll shred the leftovers into a lemony grain bowl the next day, where the herbaceous notes mingle beautifully with bitter greens and toasted quinoa.
Spicy Cajun Air Fryer Roast Chicken
Falling into the rhythm of a quiet kitchen evening, I find myself returning to this simple ritual—the way spices bloom in warm air, the gentle hum of the appliance, the patient waiting for golden skin and tender meat. It’s a small comfort, this Spicy Cajun Air Fryer Roast Chicken, born from pantry staples and a craving for something deeply flavorful without the fuss.
Ingredients
Whole chicken – 4 lbs
Cajun seasoning – 2 tbsp
Olive oil – 1 tbsp
Salt – 1 tsp
Instructions
1. Pat the 4 lb whole chicken completely dry with paper towels, inside and out.
2. Rub 1 tbsp olive oil evenly over the entire surface of the chicken.
3. Sprinkle 1 tsp salt and 2 tbsp Cajun seasoning all over the chicken, including inside the cavity.
4. Truss the chicken legs together with kitchen twine to help it cook evenly.
5. Preheat your air fryer to 375°F for 3 minutes.
6. Place the chicken breast-side up in the air fryer basket.
7. Air fry at 375°F for 30 minutes.
8. Flip the chicken over carefully using tongs.
9. Continue air frying at 375°F for another 25 minutes.
10. Check that the internal temperature reaches 165°F in the thickest part of the thigh using a meat thermometer.
11. Transfer the chicken to a cutting board and let it rest for 10 minutes before carving.
Vibrantly spiced and crackling-crisp, the skin gives way to impossibly juicy meat that falls from the bone. I love shredding leftovers over cheesy grits the next day, or slicing it thin for sandwiches that taste like Louisiana in lunchbox form.
Honey Mustard Air Fryer Roast Chicken
Evenings like this call for something simple yet deeply satisfying, the kind of meal that fills the kitchen with warmth and the heart with quiet contentment. It’s a gentle reminder that the most comforting dishes often come together with just a few thoughtful ingredients and a little patience.
Ingredients
– Whole chicken – 1 (3–4 lbs)
– Olive oil – 2 tbsp
– Dijon mustard – ¼ cup
– Honey – 2 tbsp
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat the whole chicken completely dry with paper towels inside and out.
2. In a small bowl, whisk together the olive oil, Dijon mustard, honey, garlic powder, salt, and black pepper until smooth.
3. Brush the honey mustard mixture evenly over the entire surface of the chicken, including under the skin where possible.
4. Truss the chicken legs together with kitchen twine to help it cook evenly.
5. Preheat the air fryer to 375°F for 3 minutes.
6. Place the chicken breast-side down in the air fryer basket.
7. Air fry at 375°F for 30 minutes.
8. Carefully flip the chicken breast-side up using tongs.
9. Insert a meat thermometer into the thickest part of the thigh, avoiding the bone.
10. Continue air frying at 375°F until the internal temperature reaches 165°F, about 15–20 more minutes.
11. Transfer the chicken to a cutting board and let it rest for 10 minutes before carving.
12. Carve the chicken and serve immediately. Here, the skin crisps to a delicate, papery thinness while the meat beneath stays remarkably juicy, infused with the gentle sweetness of honey and the subtle tang of mustard. Try shredding the leftovers over a crisp salad the next day, or tucking it into warm tortillas with a drizzle of extra sauce.
Classic Lemon Pepper Air Fryer Roast Chicken
Remembering how my grandmother would fill her kitchen with the scent of roasting chicken on Sunday afternoons, I find myself drawn to this simpler version that fills my small apartment with the same comforting aromas. Resting the seasoned bird before cooking allows the flavors to settle deep into the flesh, creating that familiar taste of home with far less effort than traditional roasting methods.
Ingredients
– Whole chicken – 3-4 lbs
– Olive oil – 2 tbsp
– Lemon pepper seasoning – 1 tbsp
– Salt – 1 tsp
– Lemon – 1
– Fresh thyme – 3 sprigs
Instructions
1. Pat the 3-4 lb whole chicken completely dry with paper towels, including inside the cavity.
2. Rub 2 tbsp olive oil evenly over the entire surface of the chicken, including under the skin where possible.
3. Sprinkle 1 tbsp lemon pepper seasoning and 1 tsp salt evenly over the chicken, making sure to season the cavity as well.
4. Cut 1 lemon in half and place both halves inside the chicken cavity along with 3 sprigs of fresh thyme.
5. Truss the chicken legs together with kitchen twine to help it cook evenly.
6. Let the seasoned chicken rest at room temperature for 30 minutes to take the chill off before cooking.
7. Preheat your air fryer to 375°F for 5 minutes while the chicken rests.
8. Place the chicken breast-side up in the air fryer basket, making sure it’s not touching the sides.
9. Air fry at 375°F for 40 minutes, then check the internal temperature with a meat thermometer inserted into the thickest part of the thigh.
10. Continue cooking in 5-minute increments until the internal temperature reaches 165°F throughout.
11. Remove the chicken from the air fryer and let it rest on a cutting board for 15 minutes before carving.
12. Carve the chicken and serve immediately.Under that crisp, golden skin lies incredibly moist meat infused with lemon and pepper notes that somehow taste both bright and comforting. The air fryer creates an exceptionally crispy exterior while keeping the breast meat surprisingly juicy, making this perfect for slicing over a bed of garlicky greens or shredding into tomorrow’s chicken salad.
Maple Glazed Air Fryer Roast Chicken
Holding the warm ceramic bowl in my hands, I remember how simple meals can feel like small ceremonies, especially when the air fills with the sweet, woody scent of maple and roasting chicken. There’s something quietly comforting about letting the air fryer do most of the work, turning a few humble ingredients into a golden, glazed centerpiece. It’s a recipe that asks for little but gives back so much warmth.
Ingredients
Chicken – 1 whole (3-4 lbs)
Olive oil – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Maple syrup – ¼ cup
Soy sauce – 1 tbsp
Apple cider vinegar – 1 tsp
Instructions
1. Pat the chicken completely dry with paper towels inside and out.
2. Rub the olive oil evenly over the entire surface of the chicken.
3. Sprinkle the salt and black pepper evenly over the chicken skin and inside the cavity.
4. Truss the chicken legs together with kitchen twine to help it cook evenly.
5. Place the chicken breast-side down in the air fryer basket.
6. Air fry at 360°F for 30 minutes.
7. While the chicken cooks, whisk together the maple syrup, soy sauce, and apple cider vinegar in a small bowl.
8. Carefully flip the chicken breast-side up using tongs.
9. Brush half of the maple glaze evenly over the chicken skin.
10. Air fry at 380°F for 15 minutes.
11. Brush the remaining glaze over the chicken.
12. Air fry at 380°F for another 10-15 minutes until the internal temperature reaches 165°F in the thickest part of the thigh.
13. Transfer the chicken to a cutting board and let rest for 10 minutes before carving.
From the first slice, the skin crackles with a lacquered crispness that gives way to impossibly juicy meat beneath. The maple glaze caramelizes into a sticky-sweet crust with just enough saltiness to keep it from cloying. I love serving it over a bed of wild rice that soaks up the pan juices, or shredding the leftovers into a salad with crisp apples and walnuts.
Mediterranean-Style Air Fryer Roast Chicken
Folding back the kitchen curtains, I watch the afternoon light soften across the counter, remembering how this simple roast became our quiet Sunday ritual. There’s something grounding about the rhythm of preparing it—the herbs, the lemon, the patient heat—that turns an ordinary meal into a small, steady comfort.
Ingredients
– Whole chicken – 1 (3–4 lbs)
– Olive oil – 2 tbsp
– Lemon – 1
– Garlic – 4 cloves
– Dried oregano – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat the chicken dry inside and out with paper towels to help the skin crisp evenly.
2. Rub the chicken all over with olive oil, making sure to coat the skin thoroughly.
3. Squeeze the juice of half the lemon over the chicken, then slice the remaining half into rounds.
4. Crush the garlic cloves and place them inside the chicken cavity along with the lemon slices.
5. Sprinkle the dried oregano, salt, and black pepper evenly over the entire exterior of the chicken.
6. Truss the chicken legs together with kitchen twine to help it cook uniformly.
7. Preheat the air fryer to 375°F for 3 minutes.
8. Place the chicken breast-side down in the air fryer basket, leaving space around it for air circulation.
9. Air fry at 375°F for 30 minutes, then flip the chicken breast-side up using tongs.
10. Continue air frying at 375°F for another 20–25 minutes, until the internal temperature reaches 165°F when measured at the thickest part of the thigh.
11. Let the chicken rest on a cutting board for 10 minutes before carving to allow the juices to redistribute.
12. Carve and serve immediately. What I love most is how the skin crisps like parchment while the meat beneath stays impossibly tender, infused with oregano and the faint sweetness of roasted garlic. We’ll often shred the leftovers into grain bowls the next day, where it mingles with feta and cucumbers for a lunch that feels both nourishing and new.
Garlic Parmesan Air Fryer Roast Chicken
Holding the warm ceramic bowl in my hands, I remember how this simple chicken recipe became my quiet Sunday ritual—the garlic scent filling the kitchen while the air fryer hums softly in the corner, promising comfort without complication.
Ingredients
– Whole chicken – 3 to 4 lb
– Olive oil – 2 tbsp
– Garlic powder – 1 tbsp
– Dried parsley – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Grated Parmesan cheese – ¼ cup
Instructions
1. Pat the whole chicken completely dry with paper towels inside and out.
2. Rub olive oil evenly over the entire surface of the chicken.
3. Combine garlic powder, dried parsley, salt, and black pepper in a small bowl.
4. Sprinkle the seasoning mixture evenly over the chicken, including inside the cavity.
5. Let the seasoned chicken rest at room temperature for 30 minutes.
6. Preheat your air fryer to 375°F for 5 minutes.
7. Place the chicken breast-side down in the air fryer basket.
8. Air fry at 375°F for 30 minutes.
9. Carefully flip the chicken breast-side up using tongs.
10. Sprinkle grated Parmesan cheese evenly over the top of the chicken.
11. Continue air frying at 375°F for another 15-20 minutes.
12. Check that the internal temperature reaches 165°F in the thickest part of the thigh.
13. Remove the chicken from the air fryer and let it rest for 10 minutes before carving.
Perhaps what I love most is how the Parmesan forms a delicate golden crust that crackles when you slice into it, revealing impossibly juicy meat beneath. Pair it with roasted potatoes that catch the drippings, or shred the leftovers into a creamy pasta—either way, it feels like a small, perfect victory.
Smoky Paprika Air Fryer Roast Chicken
Unfolding the foil-wrapped memories of Sunday dinners, I find myself returning to this simple ritual—the way smoky paprika perfumes the kitchen, the gentle hum of the air fryer promising crisp skin and tender meat beneath.
Ingredients
– Whole chicken – 3-4 lbs
– Olive oil – 2 tbsp
– Smoked paprika – 1 tbsp
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat the 3-4 lb whole chicken completely dry with paper towels, including the cavity.
2. Rub 2 tbsp olive oil evenly over the entire surface of the chicken.
3. In a small bowl, combine 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper.
4. Sprinkle the spice mixture evenly over the chicken, rubbing gently to adhere.
5. Truss the chicken legs together with kitchen twine to promote even cooking.
6. Preheat your air fryer to 360°F for 3 minutes.
7. Place the chicken breast-side down in the air fryer basket.
8. Air fry at 360°F for 30 minutes, which allows the dark meat to cook through while keeping the breast moist.
9. Carefully flip the chicken breast-side up using tongs.
10. Increase the air fryer temperature to 400°F.
11. Cook for 15-20 minutes more, until the skin is golden-brown and crispy.
12. Check for doneness by inserting a meat thermometer into the thickest part of the thigh—it should read 165°F.
13. Transfer the chicken to a cutting board and let rest for 10 minutes before carving.
14. Carve the chicken and serve immediately.
Delicate flakes of moist chicken pull away from bones fragrant with smoke, the skin crackling like autumn leaves underfoot. Shred leftovers over polenta with pan juices, or tuck into tortillas with pickled onions for tomorrow’s lunch.
Teriyaki Glazed Air Fryer Roast Chicken
There’s something quietly comforting about transforming simple ingredients into a meal that fills the kitchen with warmth. This teriyaki glazed chicken, cooked gently in the air fryer, feels like a small, deliberate act of care on an ordinary evening.
Ingredients
– Chicken thighs – 1 ½ lbs
– Soy sauce – ¼ cup
– Brown sugar – 2 tbsp
– Rice vinegar – 1 tbsp
– Garlic powder – 1 tsp
– Cornstarch – 1 tsp
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
2. Arrange the chicken thighs in a single layer in the air fryer basket, skin-side up.
3. Air fry at 375°F for 15 minutes to render the fat and begin crisping the skin.
4. While the chicken cooks, whisk together the soy sauce, brown sugar, rice vinegar, and garlic powder in a small saucepan.
5. Bring the sauce to a simmer over medium heat, stirring until the sugar dissolves completely.
6. Mix the cornstarch with 1 tablespoon of cold water in a separate bowl until smooth.
7. Slowly whisk the cornstarch slurry into the simmering sauce to prevent lumps from forming.
8. Cook the sauce for 2 minutes, stirring constantly, until it thickens to a glaze consistency.
9. Brush half of the teriyaki glaze evenly over the partially cooked chicken thighs.
10. Return the chicken to the air fryer and cook at 375°F for 8 more minutes.
11. Brush the remaining glaze over the chicken and cook for a final 2 minutes at 375°F.
12. Check that the internal temperature of the thickest part of the chicken reaches 165°F using an instant-read thermometer.
13. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute. Velvety glaze clings to crisp-skinned chicken, creating a perfect balance of sweet and savory in each bite. Serve it over steamed jasmine rice to catch every drop of the glossy sauce, or shred the meat for tacos topped with quick-pickled vegetables.
Buttery Sage Air Fryer Roast Chicken
Folding back the crisp pages of my grandmother’s recipe book, I remember how the scent of sage and butter would fill her kitchen on Sunday afternoons, a quiet ritual that felt like coming home. Today, that same comforting aroma drifts through my own kitchen, simpler now with the help of an air fryer, yet carrying all the warmth of those cherished memories. There’s something deeply soothing about the slow, steady process of roasting a chicken, the way it transforms humble ingredients into a meal that feels like a gentle embrace.
Ingredients
– Whole chicken – 1 (3–4 lbs)
– Unsalted butter – 4 tbsp
– Fresh sage leaves – 8
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat the whole chicken completely dry with paper towels, inside and out, to ensure crispy skin.
2. Rub the chicken evenly with salt and black pepper, covering all surfaces.
3. Melt the unsalted butter in a small saucepan over low heat for 1–2 minutes until liquid.
4. Stir the fresh sage leaves into the melted butter and let them infuse for 1 minute off the heat.
5. Brush the sage-infused butter generously over the entire exterior of the chicken.
6. Tuck the sage leaves from the butter under the chicken skin for concentrated flavor.
7. Truss the chicken legs together with kitchen twine to promote even cooking.
8. Place the chicken breast-side up in the air fryer basket, ensuring it isn’t touching the sides.
9. Air fry at 375°F for 40 minutes, then check the internal temperature with a meat thermometer.
10. Continue cooking until the thickest part of the thigh reads 165°F, about 5–10 minutes more if needed.
11. Transfer the chicken to a cutting board and let it rest for 10 minutes before carving to retain juices.
12. Carve the chicken and serve immediately. Golden and tender, the chicken emerges with skin like delicate parchment, shattering at the touch to reveal moist, herb-scented meat beneath. Gentle notes of sage whisper through each bite, perfect alongside roasted root vegetables or shredded over a bed of wild rice for a cozy, complete meal.
Conclusion
Unlock the secret to perfectly tender air fryer roast chicken with these 34 delicious recipes! Whether you’re craving classic comfort or bold new flavors, there’s something here for every home cook. We’d love to hear which recipes become your family favorites—drop a comment below and don’t forget to share this roundup on Pinterest so others can discover these amazing dishes too!
