This air fryer whole chicken delivers impossibly crispy skin and incredibly juicy meat in about 80 minutes. The secret is a simple overnight dry brine with herbs de Provence, a flip halfway through, and a final flip back with air fry mode to crisp the skin. Tested in the Ninja Crispi Pro.
Remove giblets and neck from inside the 1 whole roaster chicken (4-5 lbs / 1.8-2.3 kg) cavity.
Season the entire chicken generously with 1½ tablespoons (22g) fine sea salt, 1-2 teaspoons (3-6g) black pepper, 1 tablespoon (5g) herbs de Provence, and 1 teaspoon (3g) garlic powder, making sure to get inside the cavity.
Place chicken on the crisper plate inside the 6-quart Ninja Crispi Pro container.
Refrigerate uncovered for at least 8 hours or overnight. Drain any accumulated juices before cooking (no need to pat dry).
Remove chicken from refrigerator 30 minutes before cooking.
Stuff the cavity with 1 head garlic (bottom cut off), 1 lemon (cut into quarters), and fresh herbs (½ packet each of rosemary, thyme, and sage).
Truss the chicken with kitchen twine, tying the legs together for even cooking.
Spray the entire chicken generously with avocado oil spray.
Place the container with crisper plate and chicken into the Ninja Crispi Pro with modular base in the LOW position.
Select ROAST mode at 375°F (190°C) for 1 hour 20 minutes.
At 40 minutes, carefully flip the chicken to breast-side DOWN using oven mitts and tongs.
With 5-10 minutes remaining, flip the chicken back to breast-side UP and switch to AIR FRY mode to crisp the skin.
Check internal temperature in the thickest part of the thigh—chicken is done at 165°F (74°C).
Remove chicken and let rest for 10 minutes before carving.
Serve with your favorite sides.
Notes
Equipment: This recipe was developed using the Ninja Crispi Pro with the 6-quart CleanCrisp Glassware container and crisper plate.Brine Time: Minimum 8 hours, but overnight (12-24 hours) gives even better results. You can start the brine in the morning and cook for dinner.The Double Flip: Flip to breast-side down at 40 minutes so the bottom cooks through. Flip back to breast-side up for the last 5-10 minutes and switch to AIR FRY mode for extra crispy skin.Why Truss: Trussing keeps the chicken compact so it cooks evenly and holds its shape.Oil Spray: Avocado oil spray (like Chosen Foods) gives you crispy skin with less oil.Thermometer Tip: I recommend a digital meat thermometer that lets you set the meat type, and it automatically sets the temperature according to the meat—it takes all the guesswork out.Oven Method: If you don't have an air fryer, roast at 425°F (218°C) for 1 hour 15-30 minutes until thigh reaches 165°F (74°C). No flipping needed in the oven.Storage: Carved chicken keeps in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (177°C) oven or air fryer to maintain crispy skin.