Air Fryer Whole Chicken (Gluten-Free, Dairy-Free)

• 1whole chicken — 3 1/2 to 4 lb — weigh it; bigger will not fit a 5.8-quart basket
• 1 tbspolive oil
• 2 tspkosher salt
• 1 1/2 tspsmoked paprika
• 1 tspgarlic powder
• 1 tsponion powder
• 1/2 tspdried thyme
• 1/2 tspblack pepper — freshly ground
• 1lemon — halved, for serving

Method

1. 01

   Pat the bird dry inside and out. If it sits proud of the basket rim, spatchcock it: cut out the backbone with kitchen shears and press the breast flat until it cracks. Ninety seconds of work, and the bird cooks faster and more evenly anyway.

2. 02

   Mix the salt, paprika, garlic powder, onion powder, thyme, and pepper. Rub the chicken with olive oil, then the spice mix — over the skin, under the skin where it lifts, and inside the cavity.

3. 03

   Place BREAST-SIDE DOWN in the basket. Air fry at 360°F for 30 minutes. Starting upside down lets the fat baste the breast during the first half.

4. 04

   Flip breast-side up with tongs and a spatula (it will want to slip — go slow). Cook another 25-30 minutes, until the skin is deep bronze, the breast reads 160°F, and the thigh reads at least 175°F.

5. 05

   Rest 10 minutes on a board — the breast carries over to 165°F while the juices settle. Carve, squeeze the lemon over, and pour the drawer drippings on top like the gravy they nearly are.