A whole chicken cooked in the air fryer using a two-phase method — breast side down first, then flipped and finished at higher heat — for crispier skin and juicier meat than traditional oven roasting.
For dramatically crispier skin, after patting dry place the chicken uncovered on a rack over a sheet pan and refrigerate for 1–4 hours (or overnight) before cooking.
Air fryer models vary significantly in heat output — always use an instant-read thermometer to verify doneness rather than relying on cook time alone.
You need at least a 5.8-quart air fryer for a 3.5–4 lb bird. For a 5 lb or larger chicken, use a 6–8 qt model or oven-style air fryer.
Find it online: https://airfrycentral.com/air-fryer-whole-chicken/