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+ servings
Vortex Rotisserie Chicken pulled out of Instant Vortex

Instant Vortex Whole Rotisserie Chicken {How to}

A whole rotisserie chicken is now possible at home. Easily! Don't let the accessories intimidate you, here I show you how to make a whole rotisserie chicken in your Instant Vortex Plus! 

Course Air Fryer
Cuisine American
Keyword Instant Vortex, Rotisserie Chicken
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4 people
Calories 427kcal


  • Instant Vortex Plus


  • 3 lb tied whole chicken do not try this with any larger than 4 pounds
  • 2 tbsp olive oil
  • 2 sprigs fresh rosemary whole
  • 1 whole lemon, quartered
  • 3 cloves garlic, halved

Chicken Rub

  • ½ tsp salt
  • ½ tsp fresh ground pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 spring rosemary - leaves only


  • In a small bowl, combine the rub ingredients. Set aside.
  • Place the chicken on a clean cutting board.
  • Ensure the cavity of the chicken is clean.
  • Stuff the chicken cavity with the lemon, garlic, and rosemary.
  • Tie your chicken with twine if needed.
  • Pat the chicken dry.
  • Drizzle with olive oil, and using a brush, coat the entire chicken.
  • Shake the rub on the chicken and rub in until the chicken is covered.
  • Insert the rotisserie rod through the chicken.
  • Insert the rotisserie forks (one on each side) to secure the rod to the chicken.
  • Set your vortex to 375°F, on either the roast or Air Fry setting. Air Fry setting gets you a crispier skin. Set time for 40 minutes. Check the temp in 5 minute increments after the 40 minutes.
  • Let the vortex pre heat. When it beeps and "add food" comes on the screen load your chicken.
  • Press the red lever on your Instant vortex down and load the left side of the rod into the vortex.
  • Slide the left side along the metal bar and into the groove so it doesn't move.
  • Close the door.
  • At 40 minutes, check the temp every 5 minutes until chicken reaches 165°F in the breast, or 185°F in the thigh.
  • Remove from the vortex using the Y tool provided. See first image in the post. Don't forget to use the red lever to release the rod.
  • Let the chicken rest, covered, for 5-10 minutes. Don't skip this step, it is important for a moist chicken.
  • Slice and serve!


Calories: 427kcal | Carbohydrates: 3g | Protein: 53g | Fat: 21g