Air Fryer Garlic Rosemary Rotisserie Chicken Recipes

AIR FRYER ROTISSERIE CHICKEN

Steps:

• Prepare your chicken by ensuring that the inner cavity is clean and giblets are removed. Place chicken on a clean cutting board.
• Combine seasoning ingredients (paprika, garlic powder, onion powder, salt, pepper, lemon zest) in a small bowl and set aside.
• Trim the tail from your chicken, if desired, as well as any excess fat. Stuff the lemon quarters into the body cavity, then coat the chicken with olive oil and rub the seasoning into the skin.
• Use kitchen twine to truss the chicken so that the legs and wings do not flap while rotating on the rotisserie function.
• Push the rotisserie spit through the chicken and secure with the rotisserie forks on each end. Line your drip tray with aluminum foil (for easier cleanup).
• Set the air fryer to 380 degrees F (193 degrees C) and select either 'air fry' or 'roast'. *I recommend the air fry option for crispier skin. Set the time for 40 minutes.
• When your air fryer is preheated and indicates to 'add food' load the left side of your rotisserie spit in the vortex plus first, pressing the red lever. Then slide the right side along the metal bar until it drops down into the catch and is securely in place.
• Close the door and cook for 40 minutes. Check the internal temperature of your chicken using a meat thermometer. Cook for an additional 5 minutes at a time, if needed, until the safe internal temperature of 165 degrees F (74 degrees C) is reached.
• Use the Vortex Plus y-rod to remove the chicken, pressing the red lever to release the rotisserie spit. Transfer the cooked chicken to a cutting board or plate and cover loosely with aluminum foil for 5-10 minutes before serving.

AIR FRYER ROTISSERIE CHICKEN

Steps:

• Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
• Mix salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne, and garlic powder together in a small bowl.
• Rub 1/2 of the oil over chicken, then half of the spice mixture.
• Cook in the preheated air fryer for 30 minutes. Carefully remove chicken from the fryer.
• Flip chicken over. Oil the other side and sprinkle with remaining spice mixture. Return to the air fryer and continue to cook until no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove from the fryer, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.