Rotisserie Chicken Recipe

Whole rotisserie chicken on a serving platter.

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5 from 3 votes

Learn how to make rotisserie-style chicken at home with this easy oven-roasting method and delicious seasoning rub!

Prep Time20

Cook Time1 30

Total Time1 50

Course: Dinner

Cuisine: American

Servings: people

Calories: 405kcal

Author: Becky Hardin

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

*This recipe was created and tested using a 5-6 pound whole chicken. Adjust roasting time if your bird is smaller/larger. Be sure to remove the giblets.

**Brown sugar adds a hint of sweetness to balance the seasoning rub. I recommend using it, but skip if preferred.

Tips:

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.

Air Fryer Instructions: Apply the spice rub as instructed. Then place the chicken into the Air Fryer, breast side down. Set the temperature to 350℉ and cook for 1 hour. Flip and cook an additional 15 minutes.

Storage: Store rotisserie chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Nutrition