Forget about the store bought rotisserie chicken. Make this quick and flavorful chicken infused with lemon, garlic and herbs. Learn my secret on how to keep a chicken moist, tender and juicy!
What does a brine consist of?
A brine consist of water, kosher salt, peppercorns and herbs of your choice.
When do I know, my brine is ready?
Your brine is ready when all of the salt is dissolved?
What salt can I use for a brine?
You can only use kosher salt.
When my brine is lukewarm, can I add it to my chicken?
No do not add warm or hot brine to your chicken, you will end up cooking it.
Making sure your chicken is submerged in the brine:
This step is really important you want the brine to moisten up your whole chicken not just a part of it.
Letting it dry in the fridge:
This step will ensure you have a crispy skin and will help to evenly distribute moisture throughout the chicken.
Why I brush the chicken with olive oil?
Brushing olive oil onto the skin helps it get crispy.
How long does the chicken brine for?
For 12 hours or overnight in the refrigerator.
What is compound butter?
Compound butter is butter mixed with herbs, flavorings or spices of your choice. Compound butter is used to produce more flavor.
Can I use dry herbs instead of fresh herbs?
Yes you can.
Can the lbs of a chicken affect the cooking time?
Yes it can. I would highly recommend temping your chicken after the 30 minute mark.
Why to let your Chicken sit for 30 minutes before cooking?
This will ensure it’s evenly cooked and you don’t want to add in a cold chicken into a hot air fryer.
Why do you have to wait at least 5-10 minutes before carving into a rotisserie chicken?
Do not cut into the chicken right away. You need to allow it to rest to redistribute all of the juices, which will help it stay moist and juicy inside.
Want to reheat Chicken for the next day?
To reheat your chicken, simply add your cut up meat with skin side up in a hotel pan or a baking dish. Then pour some chicken stock or any stock or broth you have, covering it 1/2 way. Cover with foil and place your chicken into a preheated oven at 350F. Baste the meat with the stock a couple times so the top of the chicken won’t be dry. Make sure your stock or broth is unsalted.
- Air fryer
- Culinary string
- 1 whole chicken (Up to 3.75 lbs)
- 2 quarts of water
- 1/2 cup of kosher salt
- 1 bay leaf
- 6-8 black peppercorns
- olive oil
- salt and pepper
- 1/4 tbsp of softened butter
- 2 tbsp of freshly chopped parsley
- 1/2 tbsp of fresh thyme
- 1 whole lemon, zested
- 4 medium garlic cloves, crushed
- 1/8 tsp of salt
- 1/8 tsp of pepper
- In a pot add your kosher salt, bay leaf, peppercorns and 1/2 quart of water. ( 1/2 quart = 2 cups out of your 2 quarts)
- On a medium heat dissolve your salt, by mix constantly. Once dissolved take off heat and add your mixture to the rest of the water.
- If your brine is cool enough place your chicken in it, if not allow to cool. Brine for 12 hrs or overnight in refrigerator.
- Take your chicken out of the brine and place on a rack with a sheet pan and place into the fridge for 2-3 hrs to air dry.
- Take your chicken out of the fridge 30 minutes before roasting.
- Poke your chicken breast with a fork, as shown in the video.
- To make your compound butter, in a stand mixer with a paddle attachment add your butter, herbs, lemon zest, garlic, salt and pepper. Mix on medium speed, for at least 2 minutes.
- Under each chicken breast add 2 tbsp of your compound butter. Spread your butter evenly, as shown in the video.
- Skewer your chicken with your rotisserie spit and forks.
- Truss your chicken with a culinary string as shown in the video.
- Brush your chicken with oil on both sides.
- Lightly salt and pepper the skin on both sides.
- Place your chicken into preheated air fryer and Roast at 380 F for 33-45 minutes, or until your chicken reaches the temperature if 165F. I would highly recommend checking the temperature from the 30 minute mark. Depending on how much pounds your chicken is, it can affect the time on how long it cooks. My chicken was 3.31 lbs, so it only took 35 minutes to cook.
- Allow your chicken to rest for 5-10 minutes, before cutting into it.