Ingredients:

  • 1.75 kg whole chicken, giblets removed
  • 2 tablespoons avocado oil
  • 1.5 teaspoons kosher salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon black pepper

Instructions:

  1. Use paper towels to pat the chicken extremely dry, including inside the cavity and under the wings to ensure a crispy crust.
  2. Rub the entire surface of the chicken with avocado oil.
  3. Whisk kosher salt, smoked paprika, garlic powder, onion powder, dried thyme, and black pepper in a small bowl. Liberally coat the bird, pressing the spices into the skin.
  4. Place the chicken in the air fryer basket breast-side down. Cook at 360°F (182°C) for 30 minutes.
  5. Carefully flip the chicken to be breast-side up. Continue cooking at 360°F (182°C) for another 20 minutes.
  6. Check the thickest part of the breast with an instant-read thermometer. Remove once it reaches an internal temperature of 165°F (74°C).