Air Fryer Rotisserie Chicken
User Reviews
5
Air Fryer Rotisserie Chicken
Description
The Air Fryer Rotisserie Chicken recipe calls for a whole 3-pound chicken seasoned with a blend of kosher salt, sweet paprika, garlic powder, onion powder, dried oregano, thyme, and ground sage. Applying these dry spices evenly under olive oil spray shapes a flavorful crust. For more uniform cooking, the legs can be tied with butcher's twine. The chicken cooks belly side down in the air fryer at 350°F for about 25 minutes, then flipped and cooked for another 25 minutes until juices run clear and the internal temperature reaches 165°F. This method creates a golden, crisp skin and moist interior similar to classic rotisserie chicken.
Served whole or carved, this chicken fits a variety of meals and can be paired with vegetables, salads, or grains. Adjust cooking time if using a larger bird, ensuring doneness by checking the thigh near the joint. The air fryer provides the benefit of crisp skin without extra fat from frying.
Ingredients
- 2 teaspoons kosher salt
- 1/2 teaspoon paprika sweet
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon oregano dried
- 1/4 teaspoon thyme dried
- 1/4 teaspoon sage ground
- olive oil spray form
- 3 pounds chicken I buy organic, humane raised, whole
Instructions
- Combine the spices in a small bowl.
- To bake in the oven, bake 400F until golden and crisp and brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh, or the internal temperature is 165°F, about 1 hour or longer as needed.
- Spritz the chicken with olive oil and rub the spices all over, evenly.
- Optional: For a prettier bird, tightly tie the legs of the chicken together with a piece of butcher’s twine. At this point you can refrigerate uncovered until ready to cook.
- When ready to cook, transfer the chicken to the air fryer basket.
- Place the whole chicken in the air fryer, belly side down and air fry 350F about 25 minutes, until the top of the chicken is browned. Then flip over, and continue cooking about 25 minutes, or until the juices run clear and no longer pink when the thigh is pierced with a pairing knife near the joint, and the internal temperature is 165°F. For a larger bird, this will take more time. (Insert thermometer between the thickest part of the leg and the thigh)
- When the chicken’s done, remove it to a platter and let it rest for 10 minutes before carving and serving. Save carved carcass for stock if desired.
- Serve the chicken, skin is optional.
User Reviews
Overall Rating
5
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