Ingredients

The following ingredients have 4 Servings
  • 1 whole broiler, roaster, or fryer chicken ((3-5 pounds; 1.36-2.27 kg))
  • 1 tablespoon avocado oil
  • salt and pepper, to taste
  • 4 cups roasted corn, frozen ((I used Trader Joe's brand))
  • 12 ounces asparagus, frozen ((340 grams; I used Trader Joe's frozen grilled asparagus))
  • 2 tablespoons butter
  • 9 ounces fresh broccoli, chopped ((255 grams))
  • 25 ounces sweet potatoes, chopped ((709 grams; peeling not necessary if they are scrubbed well))
  • 3 tablespoons avocado oil
  • ¼ cup pesto
  • salt and pepper, to taste

Instruction

  • Remove the giblets from your chicken and reserve to use in another recipe. I like to use the giblets to make bone broth.
  • Thread the chicken on the air fryer spit. Truss your chicken with baking twine so that the chicken does not break a leg. (Watch the video below to learn how to truss a chicken!)
  • Brush the outside of the chicken with the avocado oil and sprinkle the chicken with salt and pepper.
  • Attach the spit to your air fryer. Make sure the drip tray is in place in your air fryer oven.
  • The chicken should not make contact with the heating element while it turns. If it does, you may have to break the back of your chicken to help it to fit.
  • Cook at 350°F (175°C) for one hour. Don't forget to press the "Rotate" button (i.e., the button that makes the spit turn) on your fryer!
  • When it is done cooking, remove the chicken from the fryer and let it rest for 10 minutes while you prepare the side dishes.