Air Fryer Whole Rotisserie-Style Chicken

Ingredients

• •1 whole chicken, 3–3.5 lb
• •2 tbsp olive oil
• •2 tsp smoked paprika
• •1½ tsp garlic powder
• •1 tsp onion powder
• •1 tsp dried thyme
• •1 tsp dried oregano
• •2 tsp salt
• •1 tsp black pepper
• •¼ tsp cayenne pepper
• •2 tbsp unsalted butter, softened
• •3 garlic cloves, crushed

Directions

1. 1Pat the chicken completely dry inside and out with paper towels; remove giblets if present.
2. 2Mix olive oil with smoked paprika, garlic powder, onion powder, thyme, oregano, salt, pepper, and cayenne to form a paste.
3. 3Loosen the skin over the breast by gently sliding your fingers underneath, then push softened butter and crushed garlic cloves under the skin.
4. 4Rub the spice paste all over the outside of the chicken, including the back and legs.
5. 5Tie the legs together with kitchen twine and tuck the wing tips under the body.
6. 6Preheat air fryer to 180°C (360°F) for 5 minutes.
7. 7Place chicken breast-side down in the air fryer basket and cook for 30 minutes.
8. 8Carefully flip the chicken breast-side up using tongs and cook for a further 25–30 minutes until the skin is deep golden and crackling.
9. 9Check doneness with an instant-read thermometer — the thickest part of the thigh must read 74°C (165°F).
10. 10Transfer to a cutting board and rest uncovered for 10 minutes before carving.
11. 11Spoon any collected juices from the bottom of the air fryer over the carved chicken and serve.

💡 Choose a chicken no larger than 3.5 lb (about 1.6 kg) to fit most standard air fryer baskets — check your model's capacity first. Drying the chicken uncovered in the fridge for a few hours (or overnight) before cooking produces even crispier skin. If you don't have kitchen twine, simply tuck the legs tightly and they'll hold their shape.

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