In a small bowl or old spice bottle - combine the thyme, Mrs. Dash O.T.B., oregano, garlic powder, onion powder, black pepper, smoked paprika, and cayenne pepper.
Rinse, drain (let chicken come to room temp.) and pat the chicken dry with a paper towel. Tie the chicken legs together with a piece of cooking twine in figure 8 pattern. Tie the wings against the breasts with a separate piece of twine. (see photos above)
Rub the chicken very lightly with olive oil and sprinkle the spices all over, lightly pat into the chicken. Rubbing spices will just smear.
Insert the rotisserie spit through the legs where they are tied (figure 8) together and through the cavity, center the chicken on the spit. Push the prongs securely into the chicken and tighten the screws.
Select the rotisserie setting on the air fryer. Press the wheel to select. Turn the wheel to adjust the time to 45 minutes. Press the wheel to start. Cook for 45 minutes, or until the internal temperature reaches 165°F.
Using the rotisserie tong tool carefully remove the chicken from the air fryer. Allow the chicken to cool for 10 minutes. Cut twine and remove along with rotisserie spit from the chicken. Slice and serve.
Notes
When preparing a whole chicken, be sure to check and remove any of the innards from the cavity of the chicken usually in a plastic bag. I am sure you could use them for something but I haven’t yet.Be sure to pat the chicken dry before applying the seasoning for crispy skin.Follow the instructions that came with your own air fryer for cooking heat and time.Different air fryers and chicken sizes will require different times. Finished time will vary with different machines and even chicken size. Mine cooks at 430°F on auto select.The finished thickest meat temperature of the chicken should be 165 degrees. If it has not reached that temperature at the end of 45 minutes, add 5 minutes at a time until it does.**********************Exact sodium and nutrition information in this recipe case is difficult to calculate as different sections of the whole chicken vary in calories and fat. Though, I would have to believe the sodium level would be fairly consistent throughout.A basic rule of thumb is a rotisserie whole chicken thigh with skin is the highest in calories and fat, while a breast with no skin would be the leanest, with the fewest calories and most protein.