Ingredients

1 whole chicken, about 4 ½ pounds

Seasoning rub:
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
1/2 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon garlic powder
2 tablespoons extra virgin olive oil or avocado oil

For the cavity:
1 yellow onion, peeled and quartered
4 cloves garlic, crushed
5 sprigs fresh thyme

Garlic butter:
4 tablespoons salted butter, softened
2 cloves garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Directions

Remove all packaging from 1 whole chicken, including giblets from the cavity. Pat the chicken very dry with paper towels. Dry skin equals crispy skin.

In a small bowl, combine 1 tablespoon kosher salt, 1 teaspoon fresh ground black pepper, 1/2 teaspoon dried thyme, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and 2 tablespoons extra virgin olive oil or avocado oil. Stir until it forms a paste.

Place 1 yellow onion, peeled and quartered, 4 cloves garlic, crushed, and 5 sprigs fresh thymes inside the cavity.

Gently slide your hand under the breast skin to loosen it, starting near the legs. Be careful not to tear it.

In a small bowl, mix 4 tablespoons salted butter, softened, 2 cloves garlic, minced, 1/4 teaspoon kosher salt, and 1/4 teaspoon fresh ground black pepper until smooth.

Spread the garlic butter evenly under the loosened skin directly onto the breast meat.

Rub the seasoning mixture all over the outside of the chicken, coating both sides evenly.

Lightly spray the air fryer basket with oil spray that does not contain propellant. Tie the legs together with kitchen twine if desired.

Place the chicken breast-side down in the basket. Air fry at 360°F for 30 minutes. Carefully flip the chicken breast-side up and cook for another 25 to 30 minutes, until the thickest part of the thigh reaches 165°F.

For extra crispy skin, increase the temperature to 370°F for the last 5 minutes.