Air Fryer Rotisserie-Style Chicken (Crispy Skin, Whole Bird)

Blue napkin topped with a plate full of a rotisserie chicken.

5 from 3 votes

Air Fryer Rotisserie-Style Chicken (Crispy Skin, Whole Bird)

This Air Fryer Rotisserie Chicken is extra crispy on the outside and juicy on the inside. It's prepped in 10 minutes and seasoned with a simple, homemade rub. Put this family favorite into your meal rotation this week!

Prep Time10

Cook Time50

Total Time1

Course: Dinner

Cuisine: American

Servings: Servings

Calories: 331.65kcal

Author: Sarah Hill

Equipment

Knife
Cutting board
Kitchen Twine
Air Fryer

Ingredients

1 4-5 pound whole chicken
½ tablespoon extra virgin olive oil
1 lemon cut into quarters
1 teaspoon salt
½ teaspoon black pepper
3 garlic cloves minced
1 teaspoon smoked paprika
2 sprigs thyme stem removed
2 sprigs rosemary stem removed

Instructions

Remove the chicken from the fridge 30 minutes before cooking to allow it to warm up to room temperature. Press the rotisserie function on your air fryer or preheat to 350 degrees F.
1 4-5 pound whole chicken
Remove the giblets from inside the cavity and remove any excess fat, skin and leftover feathers. Pat the chicken dry with paper towels.
Add the olive oil, juice from ¼ of the lemon, spices and herbs to a small bowl. Season the chicken with the spices all over, under the skin and inside the cavity. Add some lemon wedges inside the cavity.
½ tablespoon extra virgin olive oil, 1 lemon, 1 teaspoon salt, ½ teaspoon black pepper, 3 garlic cloves, 1 teaspoon smoked paprika, 2 sprigs thyme, 2 sprigs rosemary
Next, tie up the chicken with kitchen twine. Skewer the chicken firmly onto the spit of the skewer of your air fryer if you have the rotisserie spit.
If you don't have the rotisserie spit, place the chicken breast side down in the air fryer. Cook for 30 minutes, flip and then cook for another 20-30 minutes.
If you have the rotisserie spit, air fry for 50-60 minutes at 350 degrees F until the temperature of the chicken breast reaches 165 degrees F.
Let cool, slice and enjoy.

Notes

Use a 3.5-4 lb chicken so it fits your basket or spit without crowding.
Pat the chicken completely dry before seasoning. It's the biggest factor in crispy skin.
Push some of the rub under the skin, not just on top, so it seasons the meat, not just the surface.
No rotisserie spit? Place the chicken breast-side down, cook 30 minutes, flip, then cook 20-30 minutes more.
Cook until the breast hits 165°F and the thighs hit 175°F, checked at the thickest part of the thigh.
Skin needs more color? Bump to 375°F for the last 5 minutes.
Rest 10 minutes before carving so the juices stay in the meat.
I do not recommend substituting the fresh herbs with dried. If dried is all you have, use a third of the amount.
Fresh garlic makes a real difference here. Garlic powder works in a pinch, about ¼ teaspoon per clove.

Nutrition