AIR FRYER SERIES: ROTISSERIE CHICKEN
What I love the most about preparing this dish is that it lends to other recipes, and the main ingredient is done.
It doesn’t matter the season I’m always drawn to this recipe that can morph into other recipes. This is such a stress reliever.
What also makes this recipe my go-to staple is the amount of healthy goodness in this chicken. We know that chicken is a great source of protein. Well, it also serves as a great source of vitamins, and minerals. A few are vitamin B12, riboflavin, zinc, phosphorus, selenium, and niacin. Just a reminder it is more nutritious to eat the chicken without the skin.
Leftovers can be incorporated into rotisserie chicken tacos, by shredding the remaining chicken for your tacos or tostadas. Then simply add your favorites- cilantro, shredded red cabbage; onions, and salsa.
As well you can add the shredded rotisserie chicken pieces into your beautiful green salad. Last but not least let’s not forget you can add your cut rotisserie chicken to make a delicious sandwich on fresh sourdough bread. In this series I will be using the Cuisinart Air Fryer as it’s multifunctional. Here we go!
Ingredients
4 sprigs fresh thyme
4 stems fresh basil
4 sprigs fresh oregano
3 cloves of fresh garlic
1 lemon
¾ teaspoon Sea Salt
½ teaspoon ground pepper
1/2 teaspoon Zaatar
2 tablespoons olive oil
The Method
Discard the chicken giblets and wash the whole chicken.
Rinse the fresh herbs - thyme, basil, oregano inside the cavity of the chicken, as well the 1/2 lemon. Then hold the chicken legs closed with kitchen twine.
In a separate bowl mix the olive oil and finely chopped garlic, juice of the 1/2 lemon, sea salt, ground black pepper, and Zaatar. Stir the mixture well constantly as you prepare to rub it onto the chicken. Place the chicken, breast-side up, in the air-fryer basket.
Set your air fryer to 350°F (no need to preheat); you will cook the chicken for 30 minutes. You will carefully turn the chicken at 15 minutes cook time; then cook for an additional 15 minutes. Carefully turn the chicken over again; and cook until a thermometer inserted in the thickest portion of a thigh registers 165 degrees F, that could be another 10 to 15 minutes. Take the chicken out, and let it rest for 10 minutes.
The chicken is ready to carve. Discard all the fresh herbs from inside the chicken. You will squeeze the lemons over the chicken. Now your chicken is ready to carve. Enjoy!
*if yhor a more visual learner watch myself cook & take you step-by-step in the BDYL program.
