The Best Air Fryer Whole Chicken [+Video]

Discover the secret to perfectly cooked and juicy whole chicken in the air fryer. This easy and delicious recipe is sure to become a family favorite, with minimal prep and cook time. You’ll have perfectly crispy skin and tender juicy chicken in just 1 hour!

Serve it up with our creamy mashed potatoes or crunchy roasted herb potatoes and a side of grilled asparagus and you’ve got a comforting, family-friendly meal!

Ingredients for Airfryer Whole Chicken

Cooking an entire chicken in an air fryer couldn’t be easier! It tastes just like the yummy rotisserie chicken you can buy at the grocery store only you control all the ingredients. Here is what you will need:

• Whole Chicken
• Olive Oil
• Butter
• Seasonings: Smoked Paprika, Kosher Salt, Garlic Powder
• Thyme
• Honey

The measurements for each ingredient can be found in the recipe card down below. This is just meant to be an overview of what you will need.

How to Cook a Whole Chicken in the Air Fryer

Airfrying a whole chicken is so simple! All you need to do is pat it dry, season it and let it cook in the air fryer. Here are the step-by-step instructions:

1. Dry: Pat the chicken dry with paper towels.
2. Rub: Mix the butter and spices together in a small bowl and then rub it all over the outside of the chicken and under the skin.
3. Tie: Using kitchen twine, tie up the legs and wings.
4. Air Fry: Place the chicken breast-side down in the air fryer preheated to 350 degrees F for 30 minutes.
   • NOTE: If you don’t have an air fryer, I would recommend following our roasted chicken recipe and just cook it in the oven.
5. Flip: Using paper towels, turn the bird over and cook for another 20-30 minutes. Use a meat thermometer to check the internal temperature. It should be 165 degrees F.
6. Rest: Remove the chicken from the air fryer and let

Weekly Menu Plan – Jul. 22 to Jul. 28

Struggling to plan your meals for the week? Check out this helpful weekly menu plan filled with delicious and healthy recipes to make your weekly meal prep a breeze!

Monday: Honey Mustard Bacon Chicken Skillet [+Video]

---

Tuesday: Taco Stir-Fry

---

Wednesday: Cheeseburger Sliders

---

Thursday: One Pan Honey Garlic Kielbasa Recipe

---

Friday: Cheesy BBQ Chicken Zucchini Nachos Recipe

---

Saturday: Teriyaki Chicken Pasta Salad

---

Sunday: Traeger Smoked Ribs

READ: Weekly Menu Plan – Jul. 22 to Jul. 28

Welcome to the weekend, my friends! I’m ready for as much time outdoors as possible, fun foods shared with family, and all the games and storytelling we can fit into our days. Half of July has flown by in a blur and it feels like the end of summer is right around the corner. I want to soak up as much relaxed time as possible over the next month, despite having so much travel on the calendar. We can manage both, right?

ON THE BLOGS THIS WEEK:   This simple yet irresistible recipe has already become my favorite snack this summer – watermelon fruit salad features a refreshing, colorful mix of watermelon, cherries, and berries tossed with a handful of fresh mint in a sweet, tangy honey lime dressing.

Chicken scallopini is a flavor-packed dish that requires minimal effort for an easy weeknight dinner. Baked with garlic and mushrooms in a white wine sauce, the chicken comes out of the oven fork-tender.

Simple seasoned asparagus is one of our favorite ways to eat asparagus and the flavors turn out great every time. 

Crunchy greens are tossed in an apple cider vinaigrette before being topped with roasted almonds to make this copycat recipe for Chick-fil-A’s Kale Crunch Salad.

When vegetables are so tasty you eat them right out of the pan, you know you have a winning dish! My youngest son and I stood at the counter eating at least half of the vegetables right out of the pan the last time I sauteed zucchini and mushrooms.

There aren’t many things that top a cold glass of lemonade on a hot summer day, but this strawberry lemonade is one of them. And if you’re like me and prefer your drinks a bit less sweet, homemade is the way to go.

Imagine the sweet flavor of ripe mangoes blended into a creamy, dreamy scoop of ice cream – mango ice cream is a refreshing summer treat.

What I’m CRAVING: GORP – “good old raisins and peanuts,” plus some extras for fun. As we’ve been getting ready for our annual family reunion camping trip in Arizona, I’ve been craving our favorite camp foods and snacks. 

And speaking of our favorites, if you haven’t yet tried Green Apple S’mores, put them on your must-try list. Campfire hand pies are another kid favorite, and these Peach Campfire Pies loo

Imagine the sweet flavor of ripe mangoes blended into a creamy, dreamy scoop of ice cream – mango ice cream is a refreshing summer treat.

The first time I remember seeing a mango was when my older sister shared one with me as a teenager. Here was this giant fruit with a soft green and yellow leathery skin. She peeled the outer layer back and sliced off a wedge. 

It was incredible. She has always had a knack for picking them when they are perfectly ripe. Juicy and sweet, with tender yellow flesh that was tinged slightly orange.

Mango Ice Cream

You can use fresh mango or frozen to make this ice cream. While fresh mangoes aren’t difficult to use, they aren’t always ripe in the store when I need them. So, frozen mango chunks can be a great option to keep on hand.

I use frozen mango in smoothies and I also toss it into my breakfast bowls. I’ve used canned mangoes to make pineapple mango ice cream, so I imagine that is an option for this ice cream as well – though I haven’t tested canned mango in this exact recipe.

Mango Ice Cream Recipe

You’ll need the following ingredients to make this recipe:

• mangoes, fresh or frozen
• sugar

How to Make Oven Baked Potatoes with Crispy Skin [ +Video]

It’s much easier than you thought to make the perfect Baked Potatoes with crispy skin and that delicious flaked sea salt. So ditch the foil, it’s your number 1 mistake!

Three ingredients and an hour in the oven is all you need for perfectly baked and crispy baked potatoes! Make it a main dish by topping it with the best chili or eat it as a side dish to round out the perfect dinner!

Best Baked Potato Recipe

I ate my baked potatoes with ketchup growing up.  I know. You think I’m crazy. Ok, I lied, I still do it. 🙂

You guys!!! It’s like a french fry if you think about it so it’s not THAT weird, ok. Might as well put it out there that my dad eats peanut butter pickle sandwiches too. NOW THAT IS GROSS!

I’m older, and while it might look like I’m not any wiser, I actually have learned a few things and the first being how to make perfect baked potatoes.

It’s time for Idaho spud harvest so I couldn’t help but talk about potatoes here. I miss spud harvest. I went to college in Idaho and my parents now live there.

The Idaho Potato Commission even took me on a tour of harvest one year. It was my favorite.

Now, I don’t know if anything has changed, but it used to be that the kids got out of school so that they could help with harvest. It was amazing watching everyone have a job from little toddlers to college students. Families and friends, farmers and their help all worked around the clock to put potatoes on your table.

I can still remember the glow of tractor lights when I was walking home from a late library session one night. We actually just bought an investment property in Rexburg, so it seems my heart will always be pulled back there.

What Do You Need to Make Perfect Baked Potatoes?

You don’t need much to make the best baked potato. Here’s all you need to make this “recipe:”

• Russet Potatoes
• Olive Oil
• Flaked Sea Salt

What Kind of Potatoes for Baked Potatoes?

There are so many types of potatoes out there…red potatoes, yukon golds, fingerlings, russets. For a baked potato, you should always choose a well rounded russet potato for baked potatoes. The fatter, rounder potato will give you more filling and that beautiful fluffy potato when you squeeze it open.

Russet potatoes have a better starch to them, which leads to a fluffier inside once baked.

How to Bake a Potato with Crispy Skin

Making a baked russet potato shouldn’t be so tricky, but if you’ve ever under cooked them, poked a million holes, over cooked it so they skin is like leather, or ended up with a bland potato, you need to read on.

1. Scrub your potatoes to remove any dirt. It seems natural, but a quick wash won’t get rid of the dirt so scrub instead.
2. Dry the p