Roast chicken like from the rotisserie in the air fryer and beyond…
Do you love the succulent, very tender roast chicken from the local rotisserie and don’t know how to make it at home?
You’re not the only one — my children are crazy about it and would eat it every day, but rather than buying it I prefer to make it at home with truly exceptional results!
I usually cook it in the oven, but since I bought an air fryer I’ve been getting very good results with this appliance too and the result is exactly what you see in the photo, with no additions or photographic tricks.
Want to make it too? Follow me and I’ll tell you how to do it with the air fryer and with a home oven.
Also check out:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Other
- Cuisine: Italian
Ingredients
- 1 chicken (about 2.9 lbs (1.3 kg) for a 3.5 L air fryer; I recommend not exceeding about 3.3 lbs (1.5 kg) unless your fryer is larger)
- 2 spring onions (green onions)
- to taste salt
- to taste black pepper
- to taste rosemary
- to taste spices (as desired)
- 2 teaspoons honey (optional)
Tools
- Air fryer or oven
Roast chicken like from the rotisserie in the air fryer and beyond: preparation…
To prepare the roast chicken in the air fryer, buy one suitable for the size of your appliance: mine has a capacity of 3.5 L and I bought one about 2.9 lbs (1.3 kg); I still recommend not exceeding about 3.3 lbs (1.5 kg) unless your air fryer is larger.
Rinse the chicken under running water, but be sure to thoroughly clean the sink afterwards — bacteria from the chicken could contaminate your dishes and sponges.
Pat the meat dry, peel the spring onions, rinse them and place them inside the cavity.
Put a little salt, a little spice and one teaspoon of honey inside the chicken.
Spread the surface with salt, spices (and honey for a milder flavor) and rub it in.
Tie the wings and legs to prevent the body from deforming during cooking.
Place the chicken in the air fryer directly on the bottom and without the perforated basket.
Cook at 284°F for 100 minutes, turning it from time to time and brushing it often — after 30 minutes, baste with the pan juices.
If you don’t have an air fryer, after seasoning the chicken with spices and honey place it in a suitable baking dish that is not much larger than the chicken.
Cover with a sheet of parchment paper and then with two or three sheets of aluminum foil.
Bake at 392°F, placing the tray in the second slot from the bottom.
After 30 minutes from the start of cooking, open slightly and brush the surface with the pan juices.
Cover again and occasionally baste.
Consider that 2.2 lbs (1 kg) of chicken in the oven at this temperature cooks in one hour, so for our chicken you’ll need about 1 hour and 20 minutes.
After the time has passed the chicken should be cooked; to be sure, measure the internal temperature at the breast which should be around 176°F.
Remove the covering, baste again and let brown for a few more minutes only if necessary.
Remove from the oven, let cool slightly and serve.
If you’re interested, I measured the internal temperature with a thermometer like this: kitchen probe thermometer.
Tips:
– Tie the chicken legs together so it doesn’t deform during cooking (I remembered late, but I managed to save what I could).
– Avoid tearing or breaking the chicken skin; it acts as a protection and prevents the meat from drying out, keeping it flavorful and juicy.
– Cooking the chicken covered helps prevent the skin from burning or splitting.
– You can replace the mixed spices with a classic savory roast seasoning.
