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Whole Chicken in the Air Fryer – Brathendl in Luftfritteuse

This whole roast chicken in the Air Fryer is so delicious! It's so quick, easy, and flavorful! There's something so lecker about the flavors and crispy textures on this chicken recipe.

I used the Instant Vortex Plus Air Fryer Oven to make this delicious chicken. If you have something different, no problem. Simply adjust settings and cook time accordingly. 

I based this recipe on my Oma's Brathendl recipe from her German Meals at Oma's cookbook.

Servings:

Makes 1 chicken

Ingredients:

• 1 whole chicken, around 3 pounds
• ¼ cup olive oil
• 2 - 3 teaspoons paprika
• 1 teaspoon salt
• ½ teaspoon pepper

Instructions:

1. Preheat air fryer to 375°F on AirFry.
2. In a small bowl mix together olive oil, paprika, salt, and pepper.
3. Slide your fingers between the meat and the skin, and working slowly, separate as much of the skin from the meat as you can reach. Scoop in some of the oil mixture, while pushing under the skin with your fingers.
4. Massage and pat chicken with the remainder of the mixture. Covering the entire thing, including underneath.
5. Place chicken in basket or on to spit. Place into air fryer.
6. Air fry for about 1 hour or until the thighs internal temperature reaches 170°F. 
7. For a crispier skin, set roasted chicken on a tray and return to air fryer at 400°F. Cook for 5 minutes, flip, then return for another 5 minutes. Watch carefully so that it doesn't burn.
8. Cut, serve and enjoy!

Notes/Hints:

• When using rotisserie basket, make sure you put it in the air fryer with the lid facing the motor (left side).
• If you wish, instead of olive oil you can use melted butter for a more traditional flavor. However, the butter will quickly harden from the cold of the chicken and won't spread nicely. Olive oil will stay liquid, ensuring that the seasonings stick as you evenly coat the chicken.
• Getting in between the skin and meat with your fingers to spread the chicken seasoning mixture inside will add extra flavor and juiciness.
• A rotisserie chicken doesn't naturally have crispy skin since it is constantly being basted by its own juices. By putting the chicken on a tray just at the end and air frying for several more minutes, allows the skin to crisp up.
• Adding a baking tray to the bottom of the air fryer while cooking will collect all of that juicy goodness that drips off during the rotisserie process. After your chicken is finished, you can use that tasty juiciness to make a chicken broth for soup! What wundebar flavor that would add to a soup, don't you think? Catching all of that liquid also saves on clean up time afterward.
• Be sure to use a proper meat thermometer to check that the temperature is as it should be ... no one likes food poisoning!

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