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Ever wonder how the grocery store makes their Rotisserie Chicken taste so good? I spill the secrets and share my favorite recipe so you can make Rotisserie Chicken at home. Slow cooker, oven or rotisserie, this chicken is flavorful and amazing.
This rotisserie chicken recipe roasts in the oven at 450°F, takes just 10 minutes of prep time and about 60 minutes to cook, ending up irresistibly juicy with super-crisp skin – no spit required.
Table of Contents
Why My Method Works
- Balanced Rotisserie rub: A paprika-garlic-thyme base gives classic rotisserie flavor with easy pantry swaps.
- Tested temperatures, best result: After testing 300°-450°F, 450°F gave the crispest skin with tender, juicy meat in about an hour.
- Thermometer-first: Remove the chicken when the breast hits 165°F (thighs 175°-180°F); rest 10-15 minutes for carryover and juicy slices.
- Airflow for eeven browning: A rack on a rimmed sheet lifts the bird so hot air can circulate for even golden-brown color and crispy skin.
- Simple truss: A quick tie keeps the breast moist and promotes even cooking.
When I’m in a dinner time 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 own rotisserie chicken recipe 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!
Simple Ingredients You Will Need
- 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. We use a 4-5 pound chicken for the best results.
- 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.
- Olive Oil – To achieve maximum crispy skin and help the seasoning stick, a little drizzle of extra virgin olive oil will do the trick. If you prefer to use another neutral oil, like avocado oil or vegetable oil.
For the full ingredient list and instructions, see the recipe card below.
Rotisserie Rub (serves 1 whole 3½ – 4½ lb chicken)
| Spice | Amount | Easy Swap / Note |
|---|---|---|
| Kosher salt | 1½ tsp | Reduce if using fine salt |
| Paprika | 2 tsp | Smoked paprika for deeper flavor |
| Garlic powder | 1½ tsp | Granulated garlic OK |
| Onion powder | 1 tsp | — |
| Dried thyme | 1 tsp | Use oregano or Italian seasoning |
| Ground black pepper | ¾ tsp | Add ¼ tsp white pepper for heat |
| Brown sugar (optional) | 1 tsp | Skip for sugar-free |
| Olive oil | 1–2 tbsp | Enough to make a spreadable paste |
How to Use: Pat chicken very dry with paper towels. Mix spices with oil to form a paste and rub under the skin and all over the exterior.
Double it: Making two chickens? Double the amounts.
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!
- Prep the chicken – Pat the chicken dry with paper towels, inside and out. No need to rinse your chicken.
- Season the chicken – Using the spice rub, coat the chicken inside, outside and under the skin with the seasoning. Be sure to coat the entire bird.
- Marinade – 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..
- Truss the chicken – Stuff the onion inside the chicken cavity and tie the legs together using kitchen twine.
- Roast – Roast according the cooking time based on the method of cooking your chicken below. If your chicken starts to brown too quickly, you can cover the breast with aluminum foil while it finishes roasting in the oven.
- Check for doneness – The chicken is done when the internal temperature reaches 165˚F on an instant read thermometer or meat thermometer inserted into the thickest part of the thigh. Cooking times may vary depending on the size of your chicken.
- Rest – For a flavorful rotisserie chicken, let the chicken rest before slicing so the juices have time to redistribute throughout the meat.
You can use the following roasting methods based on what you have available at home.
- For rotisserie, cook over a rotisserie grill using a rotisserie attachment or rotisserie rod for 1 hour and 15 minutes until cooked to 165˚F on an instant read thermometer inserted into the thickest part of the thigh. 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 rotisserie chicken with crispy skin and juicy meat with the best flavor.
I rely on this digital thermometer for cooking everything from roast chicken to grilled steaks. It’s even great for tempering chocolate or making candy and the price can’t be beat.
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How to Store Leftover Rotisserie Chicken
Refrigerator: Transfer any leftover rotisserie chicken to an airtight container and refrigerate for up to 3 days.
Freezer: 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.
To Reheat:
Best overall (oven): Heat oven to 300°F. Place chicken (or pieces) in a small baking dish; cover with foil to keep moisture. Reheat 12–18 minutes (pieces) or 20–25 minutes (half/whole) until the center is 165°F.
- Crisp skin option: Uncover for the last 3–5 minutes or give a quick 2–3 minute broil.
Quick (microwave): Arrange slices in a single layer; 50–60% power for 60–90 seconds, then 20–30 second bursts until hot.
From frozen: Thaw overnight in the fridge, then use one of the methods above.
Best Sides for Rotisserie Chicken
Recipes Using Leftover Rotisserie Chicken
A lot of people turn their easy 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.
Rotisserie Chicken Recipe
Equipment
- 1 roasting pan or baking dish
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
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
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Moisture is the enemy. Pat the chicken very dry, use a rack for airflow, and roast at high heat (450°F). Avoid crowding the pan and basting too often.
Yes. Salt the chicken lightly and refrigerate uncovered 8–24 hours. Pat dry again before oil and rub. This boosts flavor and helps crisp the skin.
A simple leg tie keeps the breast plump and promotes even cooking. If you skip it, monitor the breast temp a little earlier.
165°F in the thickest part of the breast (avoid bone). Thighs typically read 175°–180°F. Rest 10–15 minutes before carving.
3½–4½ lb birds cook more evenly and finish near the 60-minute mark at 450°F.
Yes, use the same rub and cook to temperature, not time. Start checking for 165°F in the breast as you approach your device’s typical timing window.
Have made this any times and it is delicious, juicy and we love it! It is my go to
recipe for rotisserie chicken!
I’m so happy you love it!
Great i love it, thank you