I used to run to the grocery store to grab a rotisserie chicken every week, but now I know how to make it at home, and it’s proven to be so simple! To get rotisserie-style chicken without any special equipment, I first coat a whole chicken with a delicious seasoning rub, then just throw it in the oven to roast until it’s perfectly flavorful and juicy. This method still results in super crispy skin and tender meat that’s easy to shred up and use for simple dinners.
Oven-Roasted Rotisserie Style Chicken
I use shredded rotisserie chicken for so many easy dinners, I figured it was about time I figure out how to make my own version. A traditional rotisserie chicken roasts on a spit, but I wanted to achieve a similar result at home without any special equipment.
What I came up with is this beautifully crispy and juicy rotisserie-style chicken, made in my oven with an incredible seasoning rub. All it takes is a whole chicken, butter, some herbs and spices, and a roasting pan. It’s a mostly hands-off process, and it has that special taste and texture I crave!
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
Always Be Basting!
To achieve real rotisserie chicken results in the oven, be sure to baste every 15-20 minutes. All those extra juices are important to keep the meat juicy, and they protect the skin from burning in high heat. To do this, simply spoon or ladle the pan juices back over the meat.
Rotisserie Chicken Recipe
Equipment
- Kitchen Twine
- Roasting Pan (with rack)
Ingredients
- 5-6 pound whole chicken (giblets removed*)
Seasoning Rub:
- ½ cup unsalted butter (1 stick, room temperature)
- 1 tablespoon kosher salt
- 1 tablespoon ground paprika
- 1 tablespoon garlic powder
- ½ tablespoon onion powder
- 2 teaspoons ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon brown sugar (optional**)
Instructions
- Preheat oven to 400°F.
- Place the chicken on a large cutting board.5-6 pound whole chicken
- In a small bowl, mash the softened butter with a fork. Add the seasonings and mix well to combine.½ cup unsalted butter, 1 tablespoon kosher salt, 1 tablespoon ground paprika, 1 tablespoon garlic powder, ½ tablespoon onion powder, 2 teaspoons ground black pepper, 1 teaspoon dried thyme, 1 teaspoon brown sugar
- Rub the butter mixture all over the chicken, both on the outside of the chicken and underneath the skin of the breast.
- Tuck the chicken wings underneath the breast, then tie the chicken legs together with kitchen twine.
- Place the chicken on a rack set in a large roasting pan. Roast for 80-90 minutes, basting the chicken with pan juices every 20 minutes, until a thermometer inserted into the thickest part of the thigh registers 165°F.
- Transfer the chicken to a cutting board to rest for 10 minutes before carving.
Notes
- For best results, let the chicken come to room temperature before putting it in the oven. Tucking the wings and tying the legs also helps with even cooking.
- Pat chicken dry before applying the rub. Removing moisture will help the skip crisp up.
- Baste often. This chicken is cooking at a high temperature, so it is crucial to reintroduce moisture to keep it from drying out.
- If needed, tent the chicken with a large piece of foil while roasting to keep the skin from burning.
- Use an instant-read thermometer, and check the chicken often near the end of the cook time. As soon as the breast registers 165°F, remove the chicken from the oven to prevent overcooking. You can tent the thighs to help raise the temp for juicier meat.
- Save the bones from the chicken to make homemade chicken stock.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Seasoning the Chicken
The butter and spice rub is an important part of what makes this chicken taste like it’s been spit-roasted. In addition to the melted butter, I use a mix of ground paprika, garlic powder, onion powder, dried thyme, salt, and pepper for savoriness. Then I add in a bit of brown sugar to give it an irresistible finish on the palate.
If you prefer, you can switch up the seasoning to better suit your meal. Coat the chicken in Italian seasoning, taco seasoning, herbs de Provence, or any other seasoning blend you love! You can also start by brining the chicken to add moisture and flavor from the inside out.
How to Make Rotisserie Chicken in the Oven Step by Step
Prep: Gather up the short list of ingredients for this rotisserie chicken recipe, and let the butter come to room temp to soften. This will make it easier to mash and mix into a rub. Preheat the oven to 400°F. Next, place a 5-6 pound whole chicken on a large cutting board, and remove the giblet bag from inside the cavity.
Make the Seasoning Rub: In a small bowl, mash ½ cup of unsalted butter with a fork. To the butter, add 1 tablespoon of kosher salt, 1 tablespoon of ground paprika, 1 tablespoon of garlic powder, ½ tablespoon of onion powder, 2 teaspoons of ground black pepper, 1 teaspoon of dried thyme, and 1 teaspoon of brown sugar.
Mash: Mash all of the spices into the melted butter, until well-combined.
Season the Chicken: Rub the butter mixture all over the chicken, both on the outside of the chicken and underneath the skin of the breast. Tuck the chicken wings underneath the breast, then tie the legs together with kitchen twine. Tying the legs is such a small step, but it really helps the chicken cook evenly and stay juicy.
Roast: Place a wire rack in a large roasting pan, and place the seasoned chicken on top. This helps air circulate all around the chicken, for even cooking and crisp skin on all sides, without rotating or flipping. Roast rotisserie chicken in a 400°F oven for 80-90 minutes, basting with pan juices every 15-20 minutes. When fully cooked, a thermometer inserted into the thickest part of the breast should register 165°F, and the thickest part of the thigh should register between 165°F-180°F.
Rest and Carve: Remove the pan from the oven, and tent the chicken with a large piece of foil to rest for 10 minutes. This allows the juices to redistribute throughout the meat. Carve the chicken and use as desired. Be sure to save the bones to make broth or stock!
Shred: If you’d like to shred the rotisserie chicken, carve and remove meat from the bones. Then use two forks to pull through the meat until it’s shredded to your liking. You can also place boneless pieces in a stand mixer on low speed for 30-60 seconds to shred. Use the meat to make my favorite rotisserie chicken tacos!
How to Store and Freeze
Let rotisserie-style chicken cool before storing. I recommend cutting it into portions or shredding it to store. Place in an airtight container or resealable bag, and keep in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Leftovers are perfect for meal prep!
How to Reheat
To reheat rotisserie chicken, you can either warm up the whole chicken, or reheat portions of the carved and shredded chicken. Let it thaw in the fridge if reheating from frozen.
- Whole Chicken: Place the entire chicken into a baking pan filled with 1 cup of chicken broth. Cover with foil and roast in a 350°F oven for 25-30 minutes, or until 165°F internally. This is a good option if you want to roast the chicken ahead of time, but still serve it whole for dinner.
- Shredded Chicken: Smaller portions of shredded chicken can be reheated on the stovetop over medium heat; or in the microwave in 30-second increments. Reheat larger portions in a baking pan with broth, in a 350°F oven for 15-20 minutes.
Leave a Reply