Recipe variation — air-fryer rotisserie. This version uses an overnight dry-brined chicken with orange, apple and bacon. See the barbecue Rotisserie Whole Chicken version for the alternative cooking method and seasoning.
An air-fryer rotisserie variation using a chicken already dry-brined overnight, with aromatic fruit, bacon, garlic and thyme in the cavity.
One whole chicken, approximately 1.5 kg · Already dry-brined overnight
Chicken and seasoning
- 1 whole chicken, approximately 1.5 kg, already salted and dry-brined overnight in the fridge
- 1 tbsp olive oil
- 1 tbsp softened beef tallow or butter
- 1 tsp sweet paprika
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- ¼ tsp chilli powder
- Small pinch of cayenne pepper
- ½ tsp freshly ground black pepper
- ½ tsp aluminium-free baking powder, optional
Aromatic cavity filling
- ¼ orange, cut into wedges
- ¼ apple, cut into chunks
- 2 garlic cloves, lightly crushed
- 1 small piece of bacon
- 2 fresh thyme sprigs
Method
- Pat the skin dry; do not rinse the chicken. Add no further salt because it is already dry-brined.
- Loosen the skin over the breasts and spread the tallow or butter underneath. Mix the olive oil with the dry seasonings and optional baking powder, then rub a thin layer over the outside.
- Place the orange, apple, garlic, bacon and thyme loosely in the cavity without packing tightly. The filling is for aroma.
- Truss the legs, tuck the wings behind the body and secure the chicken on the rotisserie spit. Check it rotates freely without touching the heating elements.
- Air fry at 180°C for approximately 45–65 minutes, allowing longer as needed. Finish at 200°C for 5–10 minutes only if more colour is needed.
- Use a thermometer to check for 74–75°C in the thickest breast, 78–82°C in the thickest thigh and at least 75°C in the centre of the cavity filling. Avoid touching bone.
- Rest uncovered for 10–15 minutes before carving.
Kitchen notes
No extra salt is needed after the overnight dry brine. Keep the cavity filling loose so heat can circulate.