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Chicken in aerogril whole
6 servings4 hours
Chicken - 1300 gr, Vegetable oil - 5 tbsp, Oregano dry - 0.5 tsp, Rosemary dry - 0.5 tsp, Basil - 0.5 tsp, Zira - 0.5 tsp, Cloves - 3 pcs, Paprika - 0.5 tsp, Hot ground pepper - to taste, Garlic powder - 0.5 tsp, Khmeli-suneli - 0.5 tsp, Salt - to taste, Butter - 15 gr
The preparation of chicken is worth starting with the preparation of the marinade. To do this, you need to take vegetable oil and add dried herbs to it: oregano, rosemary and basil. 
In a mortar, grind cumin (zira) and three inflorescences of fragrant cloves. 
Add cumin to the oil. Pour in the paprika and hot ground pepper. 
The next step is to add dried garlic and a pinch of suneli hops. Salt the marinade and mix until homogeneous. 
Wash the chicken (including inside). Remove the hood (tail) and excess fat. Carefully grate the chicken with marinade outside and inside. This will require about three tablespoons. The rest of the marinade will be required in the future when baking. Put the chicken in the refrigerator for at least two hours to marinate. 
After this time, get the chicken out of the refrigerator. And now it's a little secret how to keep your breast juicy when baking. Under the skin of the breast, you need to put thinly chopped pieces of butter. Be careful not to damage the skin. Butter should not be too soft so that it does not have time to melt in the hands. 
Transfer the chicken to the aerogril on the back to the lowest grill. 
In conclusion, I advise making small incisions in the skin just above the lower legs on both sides. 
And fix the wings in the received pockets. So they will be protected from burning. Bake the chicken at 150 degrees on a medium blow for an hour. Pour marinade over the chicken several times during cooking. Then turn the bird onto the breast and bake the back for 45 minutes at the same temperature. Periodically water the back with the remaining marinade. 