How to Make Rotisserie Chicken
Ever wonder how the grocery store makes their Rotisserie Chicken taste so good? Well, I spill the secrets and share my favorite recipe so you can make your own Rotisserie style Chicken at home. Slow cooker, oven or rotisserie, this chicken is flavorful and amazing. So easy!
Rotisserie Chicken
If I know I have to eat a certain thing on a certain day…I may revolt, wasting all those packaged meals in the process. So, I’m more of the no-plan plan when it comes to dinner. And when I’m in a bind, I turn to the trusty grocery store Rotisserie Chicken. Which isn’t too shabby if you ask me.
It’s a pretty healthy option, too. Perfectly seasoned and roasted at a low temperature very slowly, it is one of the juiciest, flavor packed whole chicken meals you can whip up in a bind with minimal preparation.
My version is made in the oven but with the same zesty seasonings you expect in a store-bought rotisserie chicken. And it’s easy to make!
Ingredients
- Chicken – We use a whole chicken roaster for this recipe but the seasoning work well on chicken pieces like chicken thighs, chicken legs and breasts.
- Seasonings – Classic rotisserie flavor starts with the seasoning. We made a blend of smoked paprika, onion powder, dried thyme, black pepper, cayenne pepper, dried sea and garlic powder.
- Onion – To infuse flavor and keep the chicken juicy, we stuff the cavity with an onion. You can also add garlic cloves, lemon wedges and fresh herbs.
For the full ingredient list and instructions, see the recipe card below.
How To Make Rotisserie Chicken
- Make the rub – In a small bowl, whisk together the salt, paprika, onion powder, thyme, pepper, cayenne, sage and garlic powder to combine. You may not use all the rub but you can stash it away in your pantry for later!
- Pat the chicken dry with paper towels, inside and out. No need to rinse your chicken.
- Using the spice rub, coat the chicken inside, outside and under the skin with the seasoning.
- Refrigerate the chicken for 1 hour or up to 24 hours. Rest for 30 minutes before cooking to bring to room temperature so it cooks evenly..
- Stuff the onion inside the chicken cavity and tie the legs together using kitchen twine.
- Roast according the cooking time based on the method of cooking your chicken below.
- The chicken is done when the internal temperature reaches 165˚F on an instant read meat thermometer inserted into the thickest part of the thigh.
- Let the chicken rest before slicing.
You can use the following roasting methods based on what you have at home.
- For rotisserie, cook over a rotisserie grill using a rotisserie attachment for 1 hour and 15 minutes until cooked through. Allow to rest for 10 minutes before carving.
- For oven roasting, preheat oven to 450 degrees F. Roast the chicken in a roasting pan for 1 hour or until cooked through. Allow to rest for 10 minutes before carving.
- For slow cooker, place the chicken in the slow cooker and cover. Cook on low for 7 hours or high for 4 hours. Serve immediately.
Which ever cooking method you use, you will be rewarded with the best homemade rotisserie chicken with crispy skin and juicy meat with the best flavor.
How to Store Leftovers
Transfer any leftover chicken to an airtight container and refrigerate for up to 3 days.
You can freeze leftover rotisserie chicken in a freezer bag with a zip top by pressing out any excess air before sealing the bag. Transfer to the freezer and freeze for up to 3 months.
Best Sides for Rotisserie Chicken
- The Best Mashed Potatoes
- The Best Cucumber Salad
- Lemon Parmesan Sauteed Green Beans
- Parmesan Truffle Fries
Recipes Using Rotisserie Chicken
A lot of people turn their leftover rotisserie chicken into something else like Enchiladas or Thai Salad with Peanut Sauce (seriously, check those out!) but me…I eat it straight out of the oven.
And don’t miss out on these fabulous Rotisserie Chicken Tacos or this super quick Rotisserie Chicken Noodle Soup!
.We also love using it in chicken casseroles like Easy Chicken Cordon Bleu Casserole, Poppy Seed Chicken Casserole, and Chicken Noodle Casserole.
This is one of my favorite recipes. It’s always moist and tender with a bazillion spices so the flavor is totally banging. There’s no need to turn them into something else since the leftover chicken is so amazing. We do throw it into a creamy chicken soup on occasion though.
The only thing better than picking up a chicken on the way home is making one yourself……and that’s almost as easy as driving to the store, finding a parking spot, wandering through the aisles, standing in line to pay, walking back to the car and driving home.
More Easy Chicken Recipes
- The Very Best Oven Baked Chicken Breast
- Easy Oven Roast Chicken
- Lemon Chicken Orzo Soup
- Rasta Pasta with Jerk Chicken
For more easy dinner recipe ideas, follow us on Instagram and Facebook!
Get the Recipe: How to Make Rotisserie Chicken Recipe
Ingredients
- 4 tablespoons kosher salt
- 1 tablespoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon pepper
- 1/2 teaspoon cayenne
- 1/2 teaspoon dried sage
- 1/2 teaspoon garlic powder
- 5 pound whole chicken, innards discarded
- 1 onion, cut into quarters
Equipment
- 1 roasting pan or baking dish
Instructions
- In a small bowl, whisk together the salt, paprika, onion powder, thyme, pepper, cayenne, sage and garlic powder to combine.
- Pat the chicken dry, inside and out. Rub the chicken inside, outside and under the skin with the seasoning. Refrigerator the chicken for 1 hour or up to 24 hours. Rest for 30 minutes before cooking.
- Stuff the onion inside the cavity and cook as follows:
- For rotisserie, cook over a rotisserie grill for 1 hour and 15 minutes until cooked through. Allow to rest for 10 minutes before carving.
- For oven roasting, preheat oven to 450 degrees. Roast the chicken in a roasting pan for 1 hour or until cooked through. Allow to rest for 10 minutes before carving.
- For slow cooker, place the chicken in the slow cooker and cover. Cook on low for 7 hours or high for 4 hours. Serve immediately.
Video
16 Comments on “How to Make Rotisserie Chicken”
There must be a mistake, I have never seen a 15 POUND chicken, check your recipe, several times
Your ingredients list said 15 lb chicken? Thats more a turkey? What if I only have a small 5 lb chicken? How do I adjust? Can’t wait to try.
It’s supposed to say 1 5-pound chicken. I’ll update it to make it clearer. Thank you for letting me know it was confusing.
Can’t get sage in my country. I went to Scotland last October and bought sage powder. I’d like to add that i can’t get onion powder here either. Didn’t find any in Scotland either.
looking forward to making this as i have just got bigger slow cooker and air fryer oven
You will love it!
You Forget to tell what is temperature using rotisserie using a grill???
And the information is what is the temperature in the meat is done???
The temperature should be 165 degrees F with an instant read thermometer inserted into the thickest part of the thigh.
Simple, straight-forward set of instructions. Worked well for my kitchen and I always adjust ingredients to fit my need and my preferences.
Thank you for your comment! I’m so glad you loved it. Feel free to share what modifications you tried out, would love to hear how others are enjoying the recipe!
Love it!
Thank you, Connie!
I make this all the time, I have played with the spices, added some differeny ones just switched it up a bit. Tonight I’m trying a turkey. We love this
Oooo, please let us know how your turkey turned out!!!
I’m confused about the amount of salt. Is 4 tablespoons correct? That is a lot of salt if so.
It is! But because it’s on the outside, it’s more of a seasoning and will not taste salty. Trust me. 🙂