Poulet rôti à la broche à la friteuse à air en 1 heure

Ingrédients

• 4.5 pound whole chicken
• 3 tablespoons olive oil
• 1.5 teaspoons dried herbs ((Italian style mixed herbs or one or more of: basil, oregano, parsley))
• 1 teaspoon paprika (regular or smoked)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon ground cinnamon (optional)
• 2 squeezes lemon juice (optional (Stuff the rest of the lemon inside the chicken))

Préparation

1. 1

   Whisk rub ingredients together.: Whisk all the rub ingredients together in a small jug or bowl.

2. 2

   Pre-heat air fryer: Pre-heat the air fryer to 355F/180C for 3 minutes.

3. 3

   Baste chicken with olive oil rub.: Place the chicken on a large plate and 'paint' all over with around ⅔ of the olive oil rub (You can do this after placing the chicken in the air fryer if preferred). If using a lemon in the rub, stuff the remainder of it inside the chicken.

4. 4

   Place chicken in air fryer breast side up and cook for 30 minutes.: Place the chicken in the preheated air fryer basket breast side up (with the legs and wings tucked under). Cook for 30 minutes (or 20 minutes if your chicken is a smaller one).

5. 5

   Turn chicken over and paint with rest of rub.: Use large tongs to turn the chicken over so that it's breast side down (with the legs now pointing up). Paint with the remainder of the spice rub.

6. 6

   Cook for a further 25 minutes, then check it's cooked with a meat thermometer.: Cook for a further 25 minutes (for a 4.5 pound/2 kilo chicken) or until the internal temperature reaches at least 165F/74C in the thickest part of the breast (use a meat thermometer to check). Reduce the time for smaller chickens (see notes).

7. 7

   Let rest.: Let the chicken rest for 10 to 15 minutes before serving.