Rotisserie chicken is a classic favorite, loved for its tender meat and crispy, flavorful skin. While store-bought options are convenient, making your own at home takes the flavors to the next level. This recipe shows you how to achieve a beautifully roasted chicken with a savory seasoning blend, all from the comfort of your kitchen.
Equipment:
- Rotisserie or roasting pan with a rack
- Kitchen twine
- Meat thermometer
- Basting brush
- Small bowl
- Measuring spoons
Ingredients:
- 1 whole chicken (4–5 pounds)
- 2 tablespoons olive oil or melted butter
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lemon, halved
- 4 garlic cloves, smashed
- Optional: fresh herbs (rosemary, thyme, or parsley) for stuffing
Instructions:
- Preheat the Oven or Rotisserie:
- Preheat your oven to 375°F (190°C) if roasting in the oven.
- Prepare the Chicken:
- Remove the giblets from the chicken cavity and pat the chicken dry with paper towels.
- Season the Chicken:
- In a small bowl, mix olive oil, paprika, garlic powder, onion powder, thyme, rosemary, salt, and black pepper.
- Rub the seasoning mixture all over the chicken, including under the skin for maximum flavor.
- Stuff the Chicken:
- Stuff the cavity with lemon halves, smashed garlic cloves, and optional fresh herbs.
- Truss the Chicken:
- Use kitchen twine to tie the legs together and tuck the wings under the chicken. This helps the bird cook evenly.
- Cook the Chicken:
- In a Rotisserie: Place the chicken securely on the rotisserie spit and cook according to your rotisserie’s instructions, typically for 1.5–2 hours, or until the internal temperature reaches 165°F (74°C).
- In the Oven: Place the chicken on a rack in a roasting pan, breast side up. Roast for about 1.5 hours, basting occasionally, until the internal temperature reads 165°F (74°C) when measured in the thickest part of the thigh.
- Rest and Serve:
- Remove the chicken from the oven or rotisserie and let it rest for 10–15 minutes. This allows the juices to redistribute for a moist, tender bird.
- Carve and serve with your favorite sides.
Tips:
- For extra crispy skin, increase the oven temperature to 425°F (220°C) during the last 10 minutes of cooking.
- Save the carcass to make homemade chicken stock.
- Leftovers can be used in salads, sandwiches, or soups.
Making rotisserie chicken at home is easier than you think and rewards you with unbeatable flavor and freshness. With its golden, crispy skin and juicy, tender meat, this recipe is sure to become a family favorite. Serve it for dinner or meal prep for the week—it’s versatile, delicious, and always satisfying!
Rotisserie Chicken Recipe
Make juicy, flavorful rotisserie chicken at home with this simple recipe. Perfectly seasoned and cooked to golden perfection, it’s great for dinners, meal prep, or leftovers!
Equipment
- Rotisserie or roasting pan with a rack
- Kitchen twine
- Meat thermometer
- Basting brush
- Small bowl
- Measuring spoons
Ingredients
- 1 whole chicken 4–5 pounds
- 2 tablespoons olive oil or melted butter
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lemon halved
- 4 garlic cloves smashed
- Optional: fresh herbs rosemary, thyme, or parsley for stuffing
Instructions
- Preheat the Oven or Rotisserie:
- Preheat your oven to 375°F (190°C) if roasting in the oven.
- Prepare the Chicken:
- Remove the giblets from the chicken cavity and pat the chicken dry with paper towels.
- Season the Chicken:
- In a small bowl, mix olive oil, paprika, garlic powder, onion powder, thyme, rosemary, salt, and black pepper.
- Rub the seasoning mixture all over the chicken, including under the skin for maximum flavor.
- Stuff the Chicken:
- Stuff the cavity with lemon halves, smashed garlic cloves, and optional fresh herbs.
- Truss the Chicken:
- Use kitchen twine to tie the legs together and tuck the wings under the chicken. This helps the bird cook evenly.
- Cook the Chicken:
- In a Rotisserie: Place the chicken securely on the rotisserie spit and cook according to your rotisserie’s instructions, typically for 1.5–2 hours, or until the internal temperature reaches 165°F (74°C).
- In the Oven: Place the chicken on a rack in a roasting pan, breast side up. Roast for about 1.5 hours, basting occasionally, until the internal temperature reads 165°F (74°C) when measured in the thickest part of the thigh.
- Rest and Serve:
- Remove the chicken from the oven or rotisserie and let it rest for 10–15 minutes. This allows the juices to redistribute for a moist, tender bird.
- Carve and serve with your favorite sides.
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