Pre-heat Air Fryer at 370°F (188°C). Set at 45 minutes
In a small bowl combine butter, garlic powder, and dried rosemary. Set aside.
In a tiny plate, mix garlic powder and paprika. Set aside.
Trim and Stuff whole chicken. Pat dry chicken including cavity. Trim the tips of the chicken wings. Season with salt and ground black pepper. Stuff cavity with whole garlic, fresh rosemary placed on each side, and red onions.
Truss the chicken without a twine by slitting both sides of the skin, near the chicken legs. Insert one chicken leg on the opposite side of the skin. Do this for the other chicken leg, creating criss-crossed chicken legs.
Season whole chicken. Spoon butter mixture around the chicken breast under the chicken skin.
Pour and massage olive oil over the entire chicken. Season with salt, black pepper, and garlic mixture.
Gently transfer seasoned whole chicken onto Air Fryer tray, breast side up. Then slowly insert tray into the lower cooking chamber, on top of the drip pan.
After 20 minutes, gently turn whole chicken, breast side down.
No need to wait for the “turn food” reminder provided by the Air Fryer.
See tips or notes when closing the door.
Return the Air Fryer tray into the cooking chamber.
At the last 10 minutes, manually increase the temperature at 390F (199C) for a crispier skin.
Remove the Air Fryer tray at the last 5 minutes, flip whole chicken, breast side up.