Rotisserie-Style Whole Chicken

• 1.5-2 kg chicken
• 2-3 tbsp garlic herbed butter
• 2-3 tbsp of dry rub spices (salt, pepper, sweet paprika, cumin)

1. Wash and clean chicken and pat dry. Spread about 2 tbsp of the herbed garlic butter between the breast and the skin of the bird.
2. Rub the dry rub all over the chicken on both sides. Place the chicken - breast side down in the larger basket of your Ultimate Fry Deluxe air fryer.
3. Set the temperature to 180°C and the time to 30 minutes. Once this is complete, open the drawer of your air fryer and turn the chicken over – breast side up.
4. Change the temperature to 200°C and cook the chicken for an additional 15-20 minutes depending on the size of your bird. Using a meat thermometer, check that the internal temperature of the bird is 75°C.
5. Once cooking is complete, let the chicken rest for 10 minutes before slicing and serving.

Lorena's Tip:

Here's how I made the herbed butter. This is fantastic on chicken, steak and steamed vegetables.

1. Process 250 grams of soft butter with 2 garlic cloves, ½ cup chopped parsley, ½ cup chopped rosemary, ½ cup chopped thyme, 1 tsp of paprika, 1 tsp of curry, 1 tbsp Dijon mustard, 1 tsp of Worcestershire sauce, salt and pepper.
2. I rolled the above into a log in cling film and put it in the fridge. Then you can cut in slices and freeze.