5 from 12 votes
1-Hour Air Fryer Rotisserie Chicken (How To Air Fry A Whole Chicken!)
This 1-Hour Air Fryer Rotisserie Chicken uses a whole 4.5-pound bird seasoned with an olive oil-based rub featuring Italian herbs, paprika, and optional cinnamon and lemon for depth. The method involves roasting the chicken breast side up and down in an air fryer to achieve even cooking with a crisp, flavorful skin and tender, juicy meat inside. Resting the bird before serving helps retain moisture.
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
Servings:
5
to 7
Calories:
500 kcal
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
- 4.5 pound chicken 2 kilos approximately) Choose a smaller chicken if you have a small air fryer (see post and notes section for more info, whole
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 black 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.
Cup of Yum
Notes
- Cooking times vary by weight; allow about 12 to 15 minutes per pound and verify with a thermometer aiming for 165°F in the thickest breast part.
- Rest the chicken for 10 to 15 minutes after cooking to help juices redistribute, improving moisture and tenderness.
- The nutrition estimates include all spices and represent about 5 servings; actual portions and calories may vary.
Nutrition Information
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%)
Nutrition Facts
Serving: 5 to 7
Amount Per Serving
Calories 500
% 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.