With this Rotisserie Style Whole Chicken Air Fryer Method, you will enjoy a very juicy chicken with a flavorful crisp skin.
So, I’m sure we have all had that delicious Rotisserie Chicken from Costco, right? We spend hours going up and down every aisle. By the time we are finished shopping, we are exhausted. We have a big basket full of goodies.
The thought of coming home and putting away all those groceries (and other things that we probably did not need) and is overwhelming. The thought of then having to make dinner, makes things more overwhelming.
So, we run back to the back of the store and grab a Rotisserie Chicken, that we have been smelling since we first walked in to Costco. With my GoWISE USA 5.8 Quart Air Fryer, and this Rotisserie Style Whole Chicken Air Fryer Method, you can easily make the same, delicious Rotisserie Chicken, any day of the week and have it ready in one hour.
Yep, one little hour, with minimal prep work.
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For this demonstration, I used a 5.9 pound chicken and I stuffed it, as I wanted to see the time difference between a stuffed Air Fryer Chicken v. a non stuffed Air Fryer Chicken.
While it is delicious, stuffed, you will need to allow for an extra 20 minutes and will want to cover the chicken with foil for the first 30 minutes, so that the skin won’t get too dark. For a chicken over 5 pounds, I suggest using an Extra Large Air Fryer.
For the stuffing, I just mixed up some bread I had dried. Added seasonings, some diced celery and onions and Homemade Pressure Cooker Chicken Stock.
If you are not making stuffing (and we usually don’t), just toss an cut onion into the cavity, if you like, although, it is really not necessary.
I like to put my chicken into a Large Mixing Bowl, since the chicken is so slippery and can get away from me. Plus, it keeps the counter very neat.
Make sure to remove the giblet package that is inside of the chicken and then pat it dry with a paper towel.
Before I seasoned the chicken, I stuffed it, but I doubt I will do this again, as I prefer the taste of a non-stuffed chicken.
Because I did not want my chicken to burn, I rubbed a nice layer of Homemade Simple Ghee all over the chicken. You can use coconut or olive oil for this, if you like.
I love a very heavily seasoned chicken and I use my own Seasoned Salt recipe. You can use whatever seasoning you like.
Season the entire chicken very well.
Place the chicken, skin side down into the air fryer. Since I was using my smaller GoWise USA 3.7 Quart Air Fryer, I had to push down on the chicken to break the bone a little, so that it would fit (that’s why the seasoning/Ghee is a bit messy).
After 30 minutes, flip the chicken over. Look how delicious the underside looks already. Your kitchen will smell wonderful!
Flip over the chicken and cook the chicken for another 30 minutes. Make sure you test the internal temperature with a Digital Meat Thermometer. The temperature should be 165 degrees.
Serve the chicken with Creamy Mashed Potatoes or Pressure Coker Mashed Potatoes with Glistening Sauce and a green vegetable.
Kitchen Equipment and Essentials
- GoWISE USA 5.8 Quart Air Fryer
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Bellemain Porcelain Ramekins
- John Boos Maple Cutting Board with Groove
- Reditainer Extreme Freezer Containers
- Freezer Labels
- 3.5 Quart Stainless Steel Mixing Bowl
- Silicone Coated Tongs
- Digital Meat Thermometer
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Here is your handy printable recipe:
Remove giblet packet from chicken and pat dry.
Rub Ghee/Oil all over chicken and season generously.
Place chicken, breast side down into Air Fryer.
Cook at 350 degrees for 30 minutes.
Flip chicken over and cook for 350 degrees for an additional 30 minutes, or until internal temperature reaches 165 degrees.
Let rest for 10 minutes and then serve.
For chickens that are five pounds and up, use a 5.8 quart or larger Air Fryer and cook for 35 minutes on each side.