Rotisserie Style Chicken
Avoid artificial ingredients by roasting a Rotisserie Style Chicken right in your own oven! Every bite is juicy, tender, and flavorful!
You’ll love this chicken so much, you’ll want to roast more than one! This Rotisserie Chicken Seasoning is perfect. This is definitely one of the Best Roast Chicken Recipes you’ll ever taste. Make one to eat and one to save for soups, casseroles, chicken salad, and more!
Why You Must Make
- Unlike store-bought rotisserie chicken, you can control the amount sodium added with this whole roasted chicken.
- It’s super simple and you can even make up a double or triple batch of the rub for another meal down the road.
- The results are a tender, juicy, and flavorful chicken dinner.
- No special equipment is needed, just a long list of seasonings to mix and apply before a long and low stint in the oven. I’d call it a dry brine or rub.
- Salt, along with paprika, three different peppers, thyme, garlic, and onion powder were combined and allowed to work their magic for at least 6 hours. This lets some of the flavors infuse into the meat.
- Stuff the cavity with an onion to add flavor and moisture.
- Roast the chicken at only 250º for 3½ or more hours until done. This low-and-slow technique keeps the meat moist and tender.
- An optional step is to baste the chicken when it comes out of the oven. Use pan juices or available or carefully rub some butter across the skin.
My family was thrilled with this meal. And I delivered one to a friend who has to stay off her feet—she loved it!!! In fact, next time I’ll roast two! There are so many dishes you can make with the leftovers.
How to Make:
Step 1: Mix together the seasoning mixture.
Step 2: Pat your chicken dry. Rub the spices all over the exterior of the chicken, plus toss some inside the chicken, too.
Step 3: Wrap the chicken in a double layer of plastic wrap, place it on a rimmed baking sheet to catch any moisture that the chicken gives off, and place it in the refrigerator for at least 6 hours. Overnight is even better.
Step 4: Preheat the oven, remove the plastic, and insert an onion or onion halves into the chicken’s cavity. Slow roast until a meat thermometer inserted into the middle of the thigh reads 180º or for about 3½ hours. The exact time depends on the size of your chicken.
This rotisserie chicken seasoning is perfectly balanced. Make sure to rub it on your whole chicken well before you roast it for the best results. You can put any leftover seasoning in the internal cavity before adding the onion.
- Kitchen Staples – Kosher Salt (don’t use table salt or it will be too salty), Black Pepper, Garlic Powder, Medium Onion, Dried Thyme, Paprika
- Roasting Chicken – Somewhere between 3½ and 4½ pounds, remove giblets if they’re in the chicken’s cavity.
- Onion Powder
- White Pepper
- Cayenne Pepper
Frequently Asked Question
A rotisserie is a piece of equipment that cooks food, usually meat, while it slowly rotates. The food is placed on a spit and held stable with prongs.
This cooking process allows the heat to surround the meat, providing even circulation while it self bastes. This can be done in an oven or on a barbecue. Many grocery stores sell rotisserie chickens.
No, do not wash your chicken. They are known for harboring bacteria like salmonella and washing will just spread bacteria across the surface of your sink and possibly your counters.
Using a meat thermometer is the best way to gauge that a chicken is done. The temperature should read between 165°F and 175°. Make sure to check in a number of spots to ensure it’s fully cooked. When cutting into the chicken, the juices should be clear, not bloody or tinged pink or red.
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- 3 teaspoons kosher salt
- 1 teaspoons paprika
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon white pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 medium onion, quartered
- 4-pound roasting chicken, giblets removed
- In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder.
- Pat chicken dry with paper towels. Rub each chicken inside and out with the spice mixture.
- Place 1 onion into the cavity of the chicken.
- Double wrap with plastic wrap. Refrigerate overnight or at least 6 hours.
- Preheat oven to 250º.
- Place chicken in a roasting pan. Bake uncovered for 3 ½ hours or till its temperature reaches 180º.
- Baste with some of the drippings or rub the skin with a tablespoon of butter, then let the chicken stand for 10 minutes before carving.
Total time does not include dry brining overnight.
Recipe adapted from AllRecipes.com
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Amount Per Serving: Calories: 728Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 2005mgSodium: 1892mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 124g