Step 1: Prepare the Chicken (Essential for Crispy Skin!)

• Remove the whole chicken from its packaging. Check inside the cavity and neck area for the giblet bag (containing neck, heart, gizzard, liver) and remove it. You can save these for making stock or gravy, or discard them.
• Pat the chicken THOROUGHLY dry with paper towels. This is arguably the most crucial step for achieving super crispy skin. Moisture is the enemy of crispiness. Pat the outside, inside the cavity, and under the wings and legs. Let it sit for a few minutes and pat it dry again if needed. For ultimate crispiness, you can let the patted-dry chicken sit uncovered in the refrigerator for a few hours (or even overnight, loosely covered) to further dry out the skin, but this is optional.

Step 2: Season the Chicken

• In a small bowl, combine the salt, black pepper, paprika, garlic powder, onion powder, and dried herbs. Stir well to mix the seasonings evenly.
• Drizzle the olive oil or avocado oil over the dried chicken. Use your hands to rub the oil evenly all over the entire surface of the chicken – top, bottom, sides, legs, and wings.
• Sprinkle the seasoning mixture generously all over the oiled chicken. Use your hands to gently rub the seasonings into the skin, ensuring even coverage. Don’t forget the underside and crevices.
• Flavor Tip: For deeper flavor, gently loosen the skin over the breast meat with your fingers (being careful not to tear it) and rub some of the seasoning mixture directly onto the meat underneath the skin.
• If using, place the optional lemon quarters, smashed garlic cloves, and fresh herbs inside the cavity of the chicken. This helps infuse flavor from the inside out.

Step 3: Prepare for Air Frying

• Trussing (Optional but Recommended): Trussing involves tying the legs together with kitchen twine and tucking the wing tips under the body. This helps the chicken maintain a compact shape, promotes even cooking, and prevents the wing tips and leg ends from burning. If you don’t have twine, you can often tuck the wings behind the back and make a small slit in the skin near the cavity opening to tuck the leg ends into.
• Preheat the Air Fryer (Recommended): Preheat your air fryer to 360°F (180°C) for about 5 minutes. Preheating helps the cooking process start immediately and contributes to crispier skin.
• Check Fit: Carefully place the seasoned (and potentially trussed) chicken breast-side down into the air fryer basket or onto the air fryer tray. Ensure there is space around the chicken for air to circulate effectively. If it’s a very tight fit, it may not cook evenly. Starting breast-side down helps the juices flow into the breast meat initially, keeping it moist, and allows the back skin to start crisping.

Step 4: Air Fry the Chicken – Stage 1

• Place the basket/tray with the chicken (breast-side down) into the preheated air fryer.
• Air fry at 360°F (180°C) for approximately 30-40 minutes. The exact time will depend on the size of your chicken and the wattage of your air fryer.

Step 5: Flip and Continue Cooking – Stage 2

• Carefully remove the air fryer basket/tray. Using tongs or large forks (one inserted into the cavity can help stabilize), carefully flip the chicken over so it is now breast-side up. Be cautious as the chicken and basket will be hot.
• Increase the air fryer temperature to 390°F or 400°F (195-200°C). This higher temperature helps to really crisp up the breast skin and finish the cooking.
• Continue to air fry for another 15-30 minutes, or until the chicken is fully cooked and the skin is deeply golden brown and crispy.

Step 6: Check for Doneness (Use a Meat Thermometer!)

• This is the most reliable way to ensure your chicken is cooked safely and perfectly. Do not rely solely on cooking time or juices running clear.
• Insert an instant-read meat thermometer into the thickest part of the thigh, being careful not to touch the bone (the bone will give an inaccurate, higher reading).
• The internal temperature should register 165°F (74°C).
• It’s also a good idea to check the temperature in the thickest part of the breast; it should also reach at least 165°F (74°C), although it might cook slightly faster than the thigh.
• If the chicken hasn’t reached the target temperature, continue air frying in 5-minute increments, checking the temperature each time. If the skin is browning too quickly before the inside is cooked, you can slightly lower the temperature back down (e.g., to 375°F/190°C) for the remaining time.

Step 7: Rest the Chicken (Absolutely Crucial!)

• Once the chicken reaches 165°F (74°C), carefully transfer it from the air fryer basket/tray to a clean cutting board or serving platter.
• Tent the chicken loosely with aluminum foil.
• Let it rest for at least 10-15 minutes before carving. This resting period is vital. It allows the juices, which have been pushed towards the center during cooking, to redistribute throughout the meat. Carving too soon will result in dry chicken as all the flavorful juices run out onto the board.

Step 8: Carve and Serve

• After resting, remove the kitchen twine (if used).
• Carve the chicken as desired: remove the legs and thighs, separate them if preferred, remove the wings, and slice the breast meat.
• Arrange the carved chicken on a platter and serve immediately. Drizzle with any accumulated juices from the resting board for extra flavor.