Rotisserie Chicken

Almost three years ago my husband got me an air fryer for Christmas, I have used it almost every day since then. Well, it’s now time to put that baby to rest and break in a new one.

This time, I upgraded my air fryer to include features like a rotisserie, fry basket, and two shelves. It’s a toaster, air fryer, dehydrator, and roaster that bakes and broils. This is fantastic in the summer when you don’t want to heat up the whole house with the oven. I opted for the Instant Pot Air Fryer because I adore my Instant Pot and love how reliable it is.

We also love French fries, so that’s the first thing I made in the air fryer. If you’ve never had them this way, you’re missing out! They get perfectly crispy and taste so good!

But we were really excited to make a rotisserie chicken. We purchased a 3-pound Springer Mountain chicken and once it was on the spit, we used cooking twine to tie it up so it was held more securely when turning.

Cook the chicken for 45 minutes and then check the internal temperature with a meat thermometer. If it reaches 165 degrees, it’s done. If its’ not at 165 degrees yet, continue to cook for 10-minute intervals until done.

You should follow the machine’s directions on removing the chicken from the fryer. Let cool before removing the spit, which will be very hot. Slice and enjoy!

PS- Try it with sweet potatoes and roasted veggies. 

Rotisserie Chicken

Recipe by Mary McKinneyCourse: Uncategorized



  • Remove the wrapper from the chicken and remove the giblets. Wash your chicken, pat dry, and set aside on a plate.
  • Melt 1/4 cup of vegan butter. In a bowl combine it with 2 teaspoons on the garlic seasoning.
  • Pull back the skin of the chicken and spoon in the buttery mixture, do both sides. Spread any leftover the skin, if none is left spray with olive oil
  • Insert your rotisserie spit. Using cooking twine tie the legs of the chicken together. I also tied around the body to keep the chicken tight on the spit.
  • Set temperature for 350 and cook for 45 minutes. After 45 minutes insert a meat thermometer into the thickest part of the chicken. Chicken is done when it reaches 165 degrees. If not at 165 degrees cook in 15-minute increments until done.


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