Combine all the ingredients (except the chicken) in a bowl to make a wet rub.
Rub all over the chicken. Let the chicken sit in the fridge, uncovered, for 6 hours or overnight for best results.
Place 1 tablespoon of water in the bottom of the air fryer.
Place the chicken on a trivet in the air fryer basket (so you can easily lift it out), breast side down.
Cook at 360F degrees for 30 minutes. Remove and flip the chicken over.
Cook another 15-20 minutes, or until a meat thermometer reads 165F degrees.
Remove and let rest for 10 minutes, carve and serve.
If your air fryer model requires preheating, you should do so before adding the chicken.
Make sure you buy a chicken that fits your air fryer. I use a 5.5 quart air fryer and it fits a 5 pound chicken. If your air fryer is smaller, you’ll need to buy a smaller chicken and even reduce the air frying time slightly.
Make sure you start by air frying the chicken breast side down. This will keep the chicken moist and help prevent the breast from drying out.
Each air fryer cooks a little differently, so you may need to adjust the temperature and air frying time slightly.
I always use a trivet when cooking a whole chicken in the air fryer as it makes it easier to lift it out of the basket.
Don’t forget to add the water to the bottom of the air fryer as it will help prevent your air fryer from smoking.