Easy Air Fryer Rotisserie Chicken Recipe (with Crispy Skin)
This air fryer rotisserie chicken recipe delivers crispy golden skin and juicy, tender meat every time. Perfect for a hassle-free, flavor-packed dinner!
Equipment
- 1 Mixing bowl Small, for making paste rub
- 1 Air fryer 6 or 8-quart size
- 1 Kitchen twine For trussing chicken
- 1 Paper towels Used to dry chicken
Ingredients
Main ingredients
- 1 Whole chicken about 5 lbs, giblets removed
- 2 tablespoon Ghee or butter or cooking oil
- 1 tablespoon Sea salt
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Fresh thyme or 1 teaspoon dried thyme
- 2 teaspoon Paprika
- ½ teaspoon Dried oregano
- Kitchen twine for trussing the chicken legs
- Paper towels for drying your bird
Instructions
Instructions
- Pat your chicken dry with paper towels and pull out any giblets hiding inside the cavity.
- Mix up your ghee, sea salt, garlic powder, onion powder, thyme, paprika, and oregano in a small bowl.
- Rub the seasoning paste everywhere – under the skin and inside the cavity.
- Truss the chicken legs together and tuck wings under the back.
- Place chicken breast-side down in air fryer basket or on rotisserie spit.
- Set air fryer to 375°F (190°C) and cook for 30 minutes.
- Flip chicken breast-side up or rotate rotisserie and cook for another 25–30 minutes until internal temp reaches 165°F (74°C).
- Let chicken rest for 10 minutes before carving.
Notes
Adjust cooking time for different chicken weights. Make sure chicken is fully thawed if frozen. Resting after cooking locks in moisture. Store leftovers in fridge up to 4 days, or freeze up to 3 months.