Skip getting a Rotisserie Chicken from the store and cook up your own in the oven quickly and easily. This whole roasted chicken is perfect for a delicious family meal served with your favorite sides, and it’s perfect for your weekly meal prep.
What’s in this Recipe for Rotisserie Chicken?
Easy to make, but perfect for serving on those special occasions, this oven-roasted chicken is sure to impress. Simply seasoned, it’s easily as good as any you’ll get from your favorite store.
- Chicken: You’ll want a 5-6 pound whole chicken with the gizzards removed.
- Unsalted Butter: Helps the spices to stick to the chicken and adds flavor.
- Spices: Kosher salt, ground paprika, garlic powder, onion powder, ground black pepper, dried thyme, and brown sugar make up the delicious sweet and savory spice rub for this chicken.
Pro Tip: Kill two birds with one stone by placing rough-chopped vegetables under the chicken in the roasting pan. This will infuse the veggies with delicious chicken drippings!
Variations on Rotisserie Chicken
The spice rub on this roasted chicken goes well with so many different dishes and cuisines. However, you can switch it up to better suit your needs by coating the chicken in Italian seasoning, taco seasoning, herbs de Provence, or any other seasoning blend you love!
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This chicken is a healthy source of lean protein. Homemade rotisserie chicken is a lot healthier than store-bought because you get to control the amount of sodium.
To prepare a whole chicken for roasting, you’ll want to remove the giblet bag if there’s one inside the chicken cavity. Then, tuck the wings underneath the breasts to prevent the wing tips from burning. Finally, tie the legs together with kitchen twine.
At 400°F, a 5-6 pound chicken will take around 80-90 minutes to cook in the oven.
The best way to tell when a rotisserie chicken is done cooking is to insert an instant-read thermometer into the thickest part of the chicken thigh. If that reads 165°F, then your chicken is done.
How to Make Ahead
Rotisserie chicken can be prepared and rubbed with the spice blend up to 24 hours in advance of cooking. Set the chicken in the baking pan and store in the refrigerator until ready to bake. You may need to add a few minutes to the baking time to account for the cold start.
Rotisserie chicken can be roasted up to 2 days in advance and stored in the refrigerator until ready to eat.
How to Store and Reheat
Store leftover rotisserie chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the entire chicken into a baking pan filled with 1 cup of low-sodium chicken broth. Cover with foil and roast in a 350°F oven for 20-25 minutes, or until 165°F internally.
How to Freeze
To freeze rotisserie chicken, I recommend cutting it into portions or even shredding it first. Then, place the portions (or shredded chicken) into airtight containers or Ziplock bags and freeze for up to 3 months. Let thaw in the refrigerator before reheating.
Serving Suggestions
Serve rotisserie chicken as is with classic sides, such as veggies and mashed potatoes or rice, or add it to one of 50+ shredded chicken recipes! And don’t forget to make homemade chicken stock with the carcass so nothing goes to waste!
Rotisserie Chicken Recipe
Ingredients
- 5-6 pound whole chicken gizzards removed
- 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
Equipment
- Kitchen Twine
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. Tent the chicken with a large piece of foil if necessary to keep the skin from burning.
- Transfer the chicken to a cutting board to rest for 10 minutes before carving.
Notes
- Be sure to properly prepare the chicken for the most even cook. Tuck the wings and tie the legs.
- Baste often. This chicken is cooking at a high temperature to crisp the skin, so it is crucial that you reintroduce moisture often to keep it from drying out.
- Use an instant-read thermometer, and check the chicken often. As soon as the thighs register 165°F, remove the chicken from the oven to prevent overcooking.
- Kill two birds with one stone by placing rough-chopped vegetables under the chicken in the roasting pan. This will infuse the veggies with delicious chicken drippings!
- Save the bones from the chicken to make homemade chicken stock.
- To reheat, place the entire chicken into a baking pan filled with 1 cup of low-sodium chicken broth. Cover with foil and roast in a 350°F oven for 20-25 minutes, or until 165°F internally.
This isn’t rotisserie chicken, this is just roast chicken. Where’s the rotating of the chicken while it’s cooking?
Hi Paul, this is a method for making rotisserie chicken without the fancy implements! You can flip the chicken throughout the cooking process if you prefer!
yummy and delicious so