Remove the giblets and neck from the cavity if present.
Pat the chicken dry with paper towel
Rub olive oil over the entire chicken
Combine Italian seasoning, salt, garlic powder, paprika and pepper in a small bowl
Rub the seasoning blend over the entire chicken
Carefully lower the chicken breast side down into the preheated air fryer basket. Set the timer for 30 minutes
After 30 minutes, use tongs to flip the chicken breast side up. Resume cooking for 30 minutes.
Check the temperature using a meat thermometer. The chicken should have an internal temperature of 165° If not, continue to cook checking the temperature every 10 minutes.
Allow the cooked chicken to rest for 10 minutes before slicing.
Don't forget to remove the package of giblets and the neck from the chicken cavity before seasoning and cooking.
Be sure to pat the chicken dry so that the oil and seasoning can adhere.
Cook the chicken breast side down for the first 30 minutes. This prevents the breast meat from drying out and ensures even cooking.
Whole chickens usually come with the legs tied together. Leave them that way, and if yours doesn't tie them together with kitchen twine.
Let the cooked chicken rest for 10 minutes before slicing. This allows the juices to get redistributed throughout the meat.
The time and temperature for this recipe works for my 6 quart basket style air fryer. Yours may be different, especially if it' a larger or smaller capacity. Check instructions for your particular machine to be sure.
After the cooked chicken has been removed from the bones, you can use the carcass to make Chicken Stock. Freeze the carcass to make stock later.
To cook the chicken in the oven, follow all the same steps but cook at 350° for 1.5 hours, flipping halfway through.