1-Hour Air Fryer Rotisserie Chicken (How To Air Fry A Whole Chicken!)
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
1 hr 5 mins
-
Servings
5 to 7
-
Calories
500 kcal
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Course
Main Course
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Cuisine
Mediterranean
1-Hour Air Fryer Rotisserie Chicken (How To Air Fry A Whole Chicken!)
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Cook a chicken in your air fryer once, and you may never cook a whole chicken any other way again. Add a quick herb and spice rub and you'll end up with a perfectly moist and juicy rotisserie style roast chicken in under an hour.
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Ingredients
- 4.5 pound whole chicken (2 kilos approximately) Choose a smaller chicken if you have a small air fryer (see post and notes section for more info).
For the olive oil rub
- 3 tablespoons olive oil
- 1.5 teaspoons dried herbs (Italian style mixed herbs or one or more of: basil, oregano, parsley)
- 1 teaspoon paprika regular or smoked
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Extra rub ingredients (optional)
- ½ teaspoon ground cinnamon optional
- 2 queezes lemon juice optional (Stuff the rest of the lemon inside the chicken)
Instructions
- Whisk all the rub ingredients together in a small jug or bowl.
- Pre-heat the air fryer to 355F/180C for 3 minutes.
- Place the chicken on a large plate and 'paint' all over with around ⅔ of the olive oil rub (You can do this after placing the chicken in the air fryer if preferred). If using a lemon in the rub, stuff the remainder of it inside the chicken.
- Place the chicken in the preheated air fryer basket breast side up (with the legs and wings tucked under). Cook for 30 minutes (or 20 minutes if your chicken is a smaller one).
- Use large tongs to turn the chicken over so that it's breast side down (with the legs now pointing up). Paint with the remainder of the spice rub.
- Cook for a further 25 minutes (for a 4.5 pound/2 kilo chicken) or until the internal temperature reaches at least 165F/74C in the thickest part of the breast (use a meat thermometer to check). Reduce the time for smaller chickens (see notes).
- Let the chicken rest for 10 to 15 minutes before serving.
Equipments used:
Notes
- How long to cook chicken for (approx.):
- 3 pounds/1.3 kilos (very small chicken): 35 to 45 minutes
- 5 pounds/1.5 kilos (small chicken): 45 to 50 minutes
- 5 pounds/2 kilos (medium chicken): 50 minutes to an hour
- In other words, allow roughly 12 to 15 minutes for each pound or 500 grams. Check internal temperature with a meat thermometer to be sure. It should be 165F/74C in the thickest part of the breast.
- Letting the chicken rest: Letting the chicken rest for 10 to 15 minutes before serving will help the juices redistribute throughout the meat, ensuring it's the moistest and juiciest it can be.
- Note on nutrition info: Nutrition info includes all of the olive oil spice rub and every scrap of the chicken. It's also based on only 5 servings. As a result, the values will be very approximate. 1 portion of roast chicken is likely to contain fewer calories than stated!
Nutrition Information
Show Details
Calories
500kcal
(25%)
Carbohydrates
1g
(0%)
Protein
37g
(74%)
Fat
38g
(58%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
7g
Monounsaturated Fat
18g
Trans Fat
1g
Cholesterol
147mg
(49%)
Sodium
371mg
(15%)
Potassium
390mg
(11%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
484IU
(10%)
Vitamin C
4mg
(4%)
Calcium
32mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5to 7
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Calories | 500kcal | 25% |
| Carbohydrates | 1g | 0% |
| Protein | 37g | 74% |
| Fat | 38g | 58% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 147mg | 49% |
| Sodium | 371mg | 15% |
| Potassium | 390mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 484IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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