Vortex Oven - Rotisserie Chicken & Wedges

Move over #woolies there’s a new bird in town!  And she is going to get your tastebuds flying!  With flavours of paprika, garlic and herbs, everyone is going to need seconds!
 
Easily adapted for Vortex and Duo Crisp air fryers!
 

Ingredients:
1kg free-range chicken, whole
(if not layering sides underneath rotisserie chicken you can use a larger chicken)
 
100g butter, softened
1 tsp smoked paprika
1 Tbsp fresh sage, finely chopped
1 Tbsp fresh rosemary, finely chopped
2 cloves garlic, finely minced
Salt and pepper to taste
 
4 medium potatoes, scrubbed, dried & cut into wedges
½ tsp smoked paprika
1 Tbsp olive oil
Salt and pepper to taste
 
Method:
 
Prepare the chicken by removing the wishbone (this is optional but helps with carving) and separate the skin from the breast and thighs.
 
In a bowl combine the butter, smoked paprika, sage, rosemary, garlic, salt and pepper. Mix well.
 
Using your hands rub ½ of the seasoned butter under the skin of the breasts and thighs.
 
Truss the chicken along both the wings and legs. Insert the rotisserie rod though the chicken and secure both sides with the rotisserie forks. Use extra butchers twine to secure the end of the legs if needed.
 
Set the Vortex Oven to Roast at 180˚C for 50 min. Allow to preheat.
 
Brush half the remaining seasoned butter on the chicken.
 
Once preheated, slide in the rotisserie attachment and secure it.
Make sure the rotisserie rod is locked in place. Select rotate.
Check the chicken is rotating evenly.
(Keep the bottom tray in the oven to catch the melting butter)
 
While the chicken is cooking, prepare the potatoes.
Combine the wedges, olive oil, paprika, salt and pepper in a bowl.
Mix well to evenly coat.
 
When there are 20 minutes left on the timer - carefully remove the hot tray under the chicken and add the potatoes.
 
Baste the chicken with the last bit of remaining butter.
 
When the chicken is deeply golden brown and cooked through, remove and allow to rest.
 
Remove the rotisserie attachments, carve and serve alongside the wedges.