How to Make Rotisserie Chicken

Making homemade rotisserie chicken is easier than you might think—and the flavor is unbeatable. Juicy, golden, and seasoned with a simple spice rub, this chicken turns out beautifully whether you use a rotisserie oven or your regular oven. You get the same savory, crispy skin and tender meat you love from store-bought rotisserie chicken, but fresher, healthier, and totally customizable.

Why You’ll Love This Rotisserie Chicken

• 🔥 Crispy skin, juicy interior — every time
• 🧂 Simple pantry-friendly spice rub
• 🍽️ Versatile — serve as-is, or use for salads, sandwiches, soups, or casseroles
• 🕒 Make ahead friendly and great for meal prep
• 🐔 Works in oven, rotisserie, or slow cooker

Ingredients

• 1 whole chicken (4 to 5 lbs), giblets removed
• 2 tablespoons olive oil (only for oven method)
• 2 teaspoons paprika
• 1½ teaspoons dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and freshly ground black pepper (to taste)

Instructions

1. Prep the Chicken

• Remove giblets and pat the chicken dry.
• Optional but recommended: Truss the chicken using kitchen twine for even cooking and a neater shape.

2. Make the Dry Rub

In a small bowl, mix:

• Paprika
• Thyme
• Garlic powder
• Onion powder
• Salt and pepper (I use 1 tsp salt, ½ tsp pepper)

Method 1: Using a Rotisserie Oven

1. Skewer & Season
   Rub the dry spice blend all over the chicken. No oil needed for this method.
2. Cook in Rotisserie
   Insert into your rotisserie oven and cook per manufacturer’s instructions (usually 60 minutes). Internal temp should reach 165°F.
3. Rest & Serve
   Let the chicken rest 10 minutes before carving.

Method 2: Using a Regular Oven

1. Preheat Oven
   Set oven to 425°F and place rack in the lowest position.
2. Season the Chicken
   Rub the chicken with olive oil, then coat with spice mixture.
3. Bake
   Place chicken in a roasting pan or cast iron skillet. Roast for 70–80 minutes, basting every 15–20 minutes with pan juices or more oil.
4. Rest & Carve
   Let rest for 10 minutes before slicing and serving.

Optional: Keep Warm in Slow Cooker

this recipe

Want to make it ahead? After roasting, place chicken in a slow cooker on the “warm” setting for up to 8 hours.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 15 minutes
• Servings: 6

Nutrition Facts (Per Serving)

• Calories: 359
• Protein: 27g
• Fat: 27g
• Saturated Fat: 7g
• Carbohydrates: 1g
• Sodium: 103mg
• Cholesterol: 109mg
• Fiber: 1g

Tips & Variations

• 🔪 Trussing Tip: Tie the legs together and tuck wings under for even cooking
• 🍗 Double Up: Roast two chickens at once — same cook time, double the flavor
• 🧊 Make Ahead: Season up to 24 hours in advance and refrigerate before cooking
• 🍲 Leftovers? Use for chicken soup, pot pie, casseroles, tacos, or sandwiches
• 🍋 Flavor Boost: Add lemon wedges or garlic cloves inside the cavity
• 🐢 Slow Cooker Option: Great for hands-off cooking (skin won’t crisp, but meat stays tender)

Rotisserie Chicken

Juicy, flavorful rotisserie chicken made at home using a simple spice blend—no store-bought rotisserie required!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 360

Ingredients Equipment Method Notes

Ingredients

  

• – 1 whole chicken 4–5 lbs, giblets removed
• – 2 tbsp olive oil for oven method
• – 2 tsp paprika
• – 1½ tsp dried thyme
• – 1 tsp garlic powder
• – 1 tsp onion powder
• – Salt and pepper to taste

Equipment

• – Rotisserie oven *or*
• – Roasting pan
• – Kitchen twine
• – Meat thermometer

Method

 

1. **Prep**: Pat chicken dry and remove giblets. Truss if desired.
2. **Rub**: Mix spices and rub all over chicken. Use oil only for oven method.
3. **Rotisserie Method**:
4. – Skewer chicken and insert into rotisserie oven.
5. – Cook ~60 minutes or per machine instructions (internal temp 165°F).
6. **Oven Method**:
7. – Preheat to 425°F. Place chicken in roasting pan.
8. – Roast 70–80 minutes, basting every 15–20 minutes.
9. **Rest**: Let chicken rest 10 minutes before carving.

Notes

– Substitute chicken pieces and reduce bake time to 30–45 minutes.
– Keep warm in slow cooker for up to 8 hours.
– Leftovers keep 3–4 days in fridge.

FAQs

Q: Can I make this rotisserie chicken without a rotisserie oven?
A: Absolutely. The oven method with high heat and basting gives you the same flavor and crispy skin.

Q: How do I know it’s done?
A: Use a meat thermometer — the thickest part of the thigh should read 165°F.

Q: Can I use chicken pieces instead of a whole bird?
A: Yes! Use 4–5 lbs of bone-in pieces. Bake at 425°F for 30–45 minutes.

Q: How long do leftovers last?
A: Store in an airtight container in the fridge for up to 4 days.

Conclusion

Now that you know how to make your own rotisserie chicken, you’ll never want to buy one from the store again. It’s budget-friendly, loaded with flavor, and perfect for just about any meal. Whether you’re roasting for Sunday dinner or prepping protein for the week, this simple recipe delivers every time.