1 rotisserie chicken
1 head garlic
3 sweet potatoes
1 tablespoon paprika
2 tablespoons kosher salt
2 tablespoons curry powder
1 tablespoon brown sugar
1 tablespoon chili powder
1 tablespoon celery salt
2 tablespoons olive oil
6 tablespoons butter
1 sprig thyme
1 sprig rosemary


1. Spatchcock chicken by lying flat and using sheers to cut out the spine. Press down on the chicken with both palms until you hear a crack. Rub salt all over and place in refrigerator uncovered for 2 hours.

2. Peel sweet potatoes and cut into cubes. Add to sheet tray and toss to coat with olive oil.

3. Take chicken out of refrigerator. Mix remaining spices together and rub all over chicken.

4. Place chicken onto sheet tray. Cut butter into 1-inch pieces and place evenly all over chicken.

5. Select the CHICKEN function on your Kalorik Maxx Air Fryer Oven and cook for 35 minutes at 435°F. Switch to AIR FRY and cook at 425°F for an additional 10 minutes.

5. Let chicken rest at room temperature for 10-15 minutes before cutting. 

2 servings
3 hours


  • Lisa Olsen

    Spatchcock?? Really? Never heard that word before. Whatever happened to posting recipes that are useful and easy to understand? Looks like I’m on my own to learn how to use this Kalorik tool.

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