Air Fryer Whole Chicken

Pat the chicken dry with paper towels and remove any giblets or organs inside the cavity.

Using a pair of kitchen shears, trim away any excess flaps of skin and/or globs of fat at the cavity opening.

Pour some of the seasoning blend in a small bowl. Rub some seasoning all over the skin, in the cavity, and even under the skin above the breast meat. Use your fingers to carefully separate the skin from the meat and then rub the seasoning directly onto the breast meat

Tuck the wings behind the back of the chicken and marinate the chicken, uncovered, at least one hour or up to two days in the fridge.

Preheat air fryer to 375°F. When the air fryer is ready, spray the interior basket with avocado oil spray.

Place the chicken breast-side down and air fry at 375°F for 30 minutes. The back of the chicken should be a beautiful golden brown.

Carefully, flip the chicken breast side up and cook for 10 to 15 minutes or until the skin is golden brown, the juices run clear, and the internal temperature of the breast reaches at least 157°F and the thighs are 175°F.

Rest the bird for 20 minutes before carving. If you want to minimize food waste, remove the meat from the bones and use the carcass to make bone broth!