Go Back

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!
Print Recipe Pin Recipe

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.