roast chicken Archives - The Midnight Baker

Air Fryer Rotisserie Chicken

Judith Hannemann — Sun, 20 Feb 2022 00:00:39 +0000

Once you do an air fryer rotisserie chicken you’ll never make it any other way. You won’t buy it in the store again either.

Delicious Air Fryer Rotisserie Chicken

If you’ve been buying rotisserie chicken at the supermarket, you won’t do that anymore after making one in your air fryer!

I admit I absolutely love my supermarket’s rotisserie chicken. Since I learned the secret to why they are so juicy and awesome from a lady who works in the deli department, I can now duplicate that at home.

Chicken made in the air fryer is extremely tasty and juicier than when it’s done in the oven. So with the little deli trick–which really isn’t a trick–it’s even juicier!

Brining Is The Key

This is a real no-brainer. In fact, I wonder why I didn’t realize this before the gal in the deli department told me.

It’s not really necessary if you don’t have the time to brine. You are committing 4-5 hours if you do. The secret is not to brine for too long. No more than 5 hours. Plus you don’t rinse the bird when it comes out of the brine. Just pat the inside and outside dry with paper towels.

The brine is simple. Just kosher salt, sugar, a bay leaf and some peppercorns.

However, the brining takes the chicken to the next level.

Trussing

There’s many different ways to do this. Whatever is best for you always works, but if you want to learn a new way, here you go.

I just picked up this method recently while binge-watching some older Julia Child French Chef shows. When I saw how she did it, I thought it was a lot more convenient–and neater–than the usual way. You might want to save this video for when you’re doing a large bird such as a turkey. It appears to be better for bigger birds.

This video is the entire show on chickens. About 5 minutes or so in Julia shows you how to French truss the bird. It’s about 30 minutes total time, but she’s so darned entertaining you’ll want to watch the whole show. She does tell you how to make a trussing needle , (affiliate link) but they are available on Amazon.

The Recipe (Method)

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Air Fryer Rotisserie Chicken

You'll never make it any other way after you try this

Prep Time5

Cook Time1

Brining5

Course: Main, Main Course

Cuisine: American

Keyword: air fryer rotisserie chicken, roast chicken in the air fryer, rotisserie chicken seasoning

Servings: 4

Calories: 673kcal

Author: Judith Hannemann

Ingredients

5 lb whole chicken
fresh herbs optional
2 lemon slices optional
2 tbs rotisserie chicken rub or your favorite rub
1 tbs oil

Brine:

1 gallon water
1//4 cup kosher salt
1/4 cup sugar
1 bay leaf
3 peppercorns

US Customary - Metric

Instructions

Mix the brine so that all the sugar & salt is dissolved. Place chicken in the brine--making sure the liquid covers the chicken. Brine for no more than 5 hours and do not rinse the bird, just pat the inside and outside dry with a paper towel.
If desired, stuff chicken with a handful of herbs of your choice and/or the lemon slices. FYI I use a small bunch of fresh thyme and the lemon.
Truss the chicken (see video link in the post to see how I truss a bird) then rub with the oil and sprinkle on the rotisserie seasoning.
Place the chicken breast side down in the basket of the air fryer. If you have an oven-style fryer, use the rotisserie attachment.
Air fry at 370F/185C for 30 minutes. Turn breast side up (for basket style fryers) and air fry at 360F/180C for 25-30 minutes. Always test with a meat thermometer as all fryers differ in power. These times are based on my 1800W 5.8 quart model. Your time may vary.

Nutrition

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Citrus Thyme Roast Chicken

Judith Hannemann — Fri, 21 Feb 2014 00:00:00 +0000

Citrus Thyme Roast Chicken

Simple flavoring. Delicious results.

Forget all those fancy marinades, flavorings, rubs, etc.

This chicken gets a great infusion of herbs and flavorings from the “stuffing.”

The lemon gives a hint of tartness and the herbs under the skin infuse a delicate flavor to the breast meat.

I used thyme because I love the flavor with chicken, but sage, oregano and tarragon would work very well too. Rosemary can be used, but go light on it–too much will taste medicinal!

The potatoes are just simple oven roasted potatoes–since these were baby potatoes, I only peeled around the center for “looks,” but you can peel completely and just roast in pan juices. No more seasoning but a light salting is necessary.

Citrus Thyme Roast Chicken

1 (5-7 lb) roasting chicken
1 lemon, sliced
1 small onion quartered
2 stalks celery, cut in 3-inch pieces
6 (approx) stalks fresh thyme
1 tsp salt
1/2 tsp pepper
1/2-1 tsp paprika
2 tbs olive oil

Preheat oven to 350 degrees F.

Wash chicken and pat dry inside and out.

Loosen the skin on the breast by running your fingers between the skin and the breast meat. Place a couple of sprigs of fresh thyme between the skin and breast meat.

Fill cavity with onion, celery and the remaining thyme.

Place chicken in roasting pan (you may use a rack if you want). Drizzle with about 2 tbs of olive oil. Sprinkle salt, pepper and paprika on top of chicken.

Roast for approximately 2-3 hrs or until a thermometer placed in thickest part of the thigh registers 175 degrees F.

Remove from oven and let bird rest for 15 minutes. Remove lemon, celery and onion from cavity, carve and serve.

Citrus Thyme Roast Chicken

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Roasted Rosemary Chicken and Vegetables

Judith Hannemann — Sat, 26 Oct 2013 23:00:00 +0000

Rosemary Roast Chicken and Vegetables

Wonderful and easy gourmet meal ready in 30 minutes!

I got this roasted rosemary chicken and vegetables from a meal kit deal, and liked it so much, I made it without the meal kit (which I got for free). The kit came with French Baby Carrots as part of the roasted root vegetable combo, but I used the regular baby carrots that come in the little bags.

Can’t believe how easy it was and it’s like a dish you’d get in a fine restaurant.

I used a 10-inch cast iron pan to brown and bake in. The results were perfect, but you could also bake this dish in a 11 x 7-inch baker–I’d spray that with non-stick spray though.

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Roasted Rosemary Chicken and Vegetables

Rosemary Roast Chicken and Vegetables is a wonderful and easy gourmet meal, ready in 30 minutes!

Prep Time15

Cook Time35

Total Time50

Course: Dinner

Cuisine: American

Keyword: chicken recipe, roast chicken, roasted vegetables

Servings: 2

Calories: 773kcal

Author: Judith Hannemann

Ingredients

2 bone-in chicken breast halves
2 cups baby carrots cut in half
4 large parsnips cut 1/4 inch sticks
1 cup crimini mushrooms cut in half
1 tbsp olive oil for browning chicken
1/2 tsp salt
1/4 tsp pepper

Sauce:

2 tbs fresh rosemary chopped fine
3 cloves garlic minced
1/4 cup white wine
3 tbsp olive oil
1/4 tsp salt

Instructions

Preheat oven to 375 degrees F.
Mix sauce ingredients; set aside.
Heat a large, heavy oven-proof skillet over medium-high heat. Add 1 tbs olive oil and heat until oil shimmers.
Sprinkle chicken with salt and pepper on both sides. Brown chicken on both sides, about 8 minutes per side. Remove chicken from pan.
In a large bowl, add all the vegetables and toss with 2 tbs olive oil.
Transfer veggies to the large skillet used to brown the chicken. Spread them evenly across the pan. Top with the browned chicken. Pour sauce over chicken and vegetables.
Bake at 375 degrees F for 30-35 minutes or until chicken juices run clear and veggies are crisp/tender.

Nutrition

Rosemary Roast Chicken and Vegetables

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