Half Rotisserie Chicken with Chips in the Air Fryer
Crispy half rotisserie chicken with golden, crispy chips — classic fast food made in the air fryer with sea salt and ketchup for serving.
Equipment
- 1 Air fryer
- 1 Cutting board
- 1 Knife
- 1 Meat thermometer
- 1 Brush
- 1 Bowl
Ingredients
Chicken
- 2 pcs half rotisserie chicken approx. 600 g per half
3 tbsp olive oil for brushing
1 tsp salt- 1 tsp sweet paprika
0.5 tsp black pepper freshly ground
1 tsp garlic powder
Chips
700 g potatoes firm, e.g. Asterix- 1 tbsp olive oil
1 tsp sea salt for the chips
To Serve
- 1 dl ketchup
- 1 tsp sea salt flakes, for sprinkling
Instructions
Preparation
- Cut 700 g potatoes into even sticks of about 1 cm. Place them in a bowl of cold water for 15-30 minutes to draw out the starch — it makes the chips crispier.
- Dry the potato sticks thoroughly with a tea towel. Toss them with 1 tbsp olive oil in a clean bowl.
- Pat 2 stk. half rotisserie chicken dry with kitchen paper. Brush the skin with 3 tbsp olive oil and season with 1 tsp salt, 1 tsp sweet paprika, 0.5 tsp black pepper and 1 tsp garlic powder.
Cooking in the Air Fryer
- Preheat the air fryer to 180 °C on the hot air setting.
- Place the chicken halves in the basket, skin side down. Cook at 180 °C for 15 minutes.
- Turn the chicken so the skin side faces up. Increase the temperature to 190 °C and cook for another 12-15 minutes, until the core temperature reaches 75 °C in the thickest part of the thigh.
- Take the chicken out and let it rest for 5 minutes under aluminium foil, so the juices redistribute.
- Place the chips in the air fryer basket in a single layer. Cook at 200 °C for 15-18 minutes, shaking the basket every 5 minutes, until they are golden and crispy.
- Sprinkle the hot chips with 1 tsp sea salt.
Serving
- Arrange the half rotisserie chicken with chips on the plate. Serve with 1 dl ketchup and sprinkle an extra pinch of 1 tsp sea salt over the chips just before serving.
Notes
Tips for a perfect result:
Pat the chicken skin thoroughly dry before brushing — that's the key to crispy, golden skin. Always let the chicken rest under foil after cooking, so the juices redistribute through the meat. Variation:
Swap the spice mix for a BBQ rub, or marinate the chicken in a mixture of yoghurt, lemon and garlic for a couple of hours for a tangier profile. Sweet potatoes can be used as an alternative to regular chips. Serving:
Serve with ketchup and a fresh coleslaw or a green salad. A cold soft drink or a light pilsner goes perfectly with it. Portion size:
If your air fryer is smaller, you can make the dish in two batches — first the chicken, then the chips while the chicken rests.
Pat the chicken skin thoroughly dry before brushing — that's the key to crispy, golden skin. Always let the chicken rest under foil after cooking, so the juices redistribute through the meat. Variation:
Swap the spice mix for a BBQ rub, or marinate the chicken in a mixture of yoghurt, lemon and garlic for a couple of hours for a tangier profile. Sweet potatoes can be used as an alternative to regular chips. Serving:
Serve with ketchup and a fresh coleslaw or a green salad. A cold soft drink or a light pilsner goes perfectly with it. Portion size:
If your air fryer is smaller, you can make the dish in two batches — first the chicken, then the chips while the chicken rests.
Nutrition
Calories: 620kcalCarbohydrates: 45gProtein: 42gFat: 30gSaturated fat: 7gPolyunsaturated fat: 4gMonounsaturated fat: 16gCholesterol: 120mgSodium: 1200mgPotassium: 1100mgFiber: 4gSugar: 5gVitamin A: 300IUVitamin C: 20mgCalcium: 40mgIron: 3mgNet carbohydrates: 41g
