Air Fryer Rotisserie Chicken
Prepare to indulge in Air Fryer Rotisserie Chicken, which emerges delightfully succulent and boasts a beautifully crisp, golden exterior, all in less than an hour!
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Ingredients
- 2 teaspoons Kosher salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground sage
- olive oil spray
- 3 pounds whole chicken
- 1/2 teaspoon onion powder
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon garlic powder
Equipment Needed
- Air Fryer
Instructions
- 1
In a small mixing bowl, blend the spices together until well combined.
- 2
Lightly spray the chicken with olive oil and generously massage the spice mixture all over its surface for even coverage.
- 3
Optional: For a more visually appealing presentation, securely tie the chicken's legs together using butcher’s twine. At this stage, you can place the chicken in the refrigerator uncovered until you’re ready to cook.
- 4
When you're prepared to begin cooking, carefully move the chicken into the basket of the air fryer.
- 5
Position the whole chicken in the air fryer with the breast side down, and set the temperature to 350°F. Air fry for approximately 25 minutes, or until the top is nicely browned. After that, turn the chicken over and continue to cook for another 25 minutes, or until the juices flow clear and the meat is no longer pink when you make a small incision near the joint of the thigh with a paring knife. Ensure the internal temperature reaches 165°F. Larger chickens may require additional cooking time. (Insert the thermometer into the thickest part of the leg, close to the thigh).
- 6
Once the chicken is fully cooked, transfer it to a serving platter and allow it to rest for 10 minutes prior to carving and serving. If desired, save the carcass for making stock.
- 7
Present the chicken to your guests; the skin can be served or omitted according to preference.
- 8
For oven baking, preheat to 400°F and cook until the skin is golden, crispy, and evenly browned, ensuring the juices run clear when a knife is inserted down to the bone between the leg and thigh, or until the internal temperature reaches 165°F. This should take about 1 hour or longer, depending on the size of the chicken.