Prep time: 10 minutes | Cook time: 45 minutes | Serves 4
3 pounds (1.4 kg) tied whole chicken
3 cloves garlic, halved
1 whole lemon, quartered
2 sprigs fresh rosemary whole
2 tablespoons olive oil
Chicken Rub:
½ teaspoon fresh ground pepper
½ teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon paprika
1 sprig rosemary (leaves only)

  1. Mix together the rub ingredients in a small bowl. Set aside.
  2. Place the chicken on a clean cutting board. Ensure the cavity of the chicken is
    clean. Stuff the chicken cavity with the garlic, lemon, and rosemary.
  3. Tie your chicken with twine if needed. Pat the chicken dry.
  4. Drizzle the olive oil all over and coat the entire chicken with a brush.
  5. Shake the rub on the chicken and rub in until the chicken is covered.
  6. Using the rotisserie spit, push through the chicken and attach the rotisserie forks.
  7. If desired, place aluminum foil onto the drip pan. (It makes for easier clean-up!)
  8. Select the AIR FRY function and set the temperature to 375ºF (190ºC). Press
    ROTATE button and set time to 40 minutes.
  9. Once the unit has preheated, place the prepared chicken with the rotisserie spit
    into the oven.
  10. At 40 minutes, check the temperature every 5 minutes until the chicken reaches
    165ºF (74ºC) in the breast, or 165ºF (85ºC) in the thigh.
  11. Once cooking is complete, remove the chicken using the rotisserie handle and,
    using hot pads or gloves, carefully remove the chicken from the spit.
  12. Let the chicken sit, covered, for 5 to 10 minutes.
  13. Slice and serve.