Rotisserie Style Chicken

Avoid artificial ingredients by roasting a rotisserie style chicken right in your own oven!

Rotisserie Style Chicken | Make this delicious chicken at home!

Rotisserie Style Chicken at Home!

Bill is more likely than not to grab a rotisserie chicken from the deli when I’m out of town. Moist and well seasoned, it is certainly a decent dinner alternative when you don’t feel like creating a meal from scratch. But have you ever thought for making a rotisserie style chicken at home? It’s quite simple, but it does require a bit of planning as the seasoning needs to be applied to the chicken the night before you roast it.

Rotisserie Style Chicken | Make this delicious chicken at home!

 The Magic of a Dry Brine and a Low, Slow Roasting Time

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. 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. I stuffed the cavity with an onion, then roasted  the chicken at only 250º for 3 1/2 or more hours till done. This low an slow technique kept the meat moist and tender. I found that the skin needed a little oil after the chicken was removed from the oven, so feel free to baste it at the last minute or rub the skin with a tablespoon of butter before letting it rest. The family was thrilled with this meal…in fact, next time I’ll roast two!

Rotisserie Style Chicken


Ingredients

Adapted from Allrecipes

  • 3 teaspoons kosher salt
  • 1 teaspoons paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 medium onion, quartered
  • 4 pound roasting chicken, giblets removed

Instructions

  1. In a small bowl, mix together salt, paprika, onion
  2. powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder.
  3. Pat chicken dry with paper towels. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of the chicken. Double wrap with plastic wrap. Refrigerate overnight or at least 6 hours.
  4. Preheat oven to 250º.
  5. Place chicken in a roasting pan. Bake uncovered for 3½ hours or till its temperature reaches180º. Baste with some of the drippings or rub skin with a tablespoon of butter, then let the chicken stand for 10 minutes before carving.

Yield: 4 servings

    Total time:10 hours

      by

      Nutrition Facts
      Serving Size
      Amount Per Serving As Served
      Calories 3930kcal Calories from fat 2530
      % Daily Value
      Total Fat 281g 432%
      Saturated Fat 80g 400%
      Cholesterol 1560mg 520%
      Sodium 4492mg 187%
      Carbohydrate 17g 6%
      Dietary Fiber 4g 16%
      Sugars 5g
      Protein 312g

      Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

      Calories 2000
      Total Fat Less than 65g
      Sat Fat Less than 25g
      Cholesterol Less than 300mg
      Sodium Less than 2,400mg
      Total Carbohydrate 300g
      Dietary Fiber 25g
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      Comments

      1. Roast chicken is one of my favourite’s meal for Sundays! Yours looks so good with the puré..next time, you roast not two, three !!! I’m coming 😉

      2. Lynn@Happier Than A Pig In Mud says:

        Nothing better than the smell of chicken in the oven Liz, and the longer roasting time the better:@)

      3. I love roasting chickens but have never tried doing it at the lower temperature. The herbed skin must have been so tasty 🙂

      4. You have just convinced me I need to roast my own chicken! I have been dying to do one lately and with your recipe, it seems so simple. Thanks!

      5. Hopping over from Hotly Spiced. Isn’t it funny that Charlie Louis says you almost always bake and here’s a chicken recipe the first time I stop by! lol

        My husband likes the store-bought chickens, too. This looks like a nice alternative. I never roast a whole chicken; I’m a parts kinda girl. I should definitely try it.

      6. Liz, I’m not going to tell you how many rotisserie chickens we buy from Costco. . pinning and making this happen soon!!! love love love!!!

      7. The chicken looks really really tender! Well done, Liz.

      8. I love a good roast chicken! In the past I’ve been a fan of the high heat method, but I’m coming around to lower heat. I’ve been reading about dry brining (Molly Stevens has a super discussion in her book on roasting), and it’s such a good idea. Really good recipe — thanks.

      9. That’s one succulent and delicious looking roast chicken, and I particularly love the array of herbs and spices. Yum! I agree – a juicy roast chicken is hard to beat for a fuss free dinner/meal. Thanks for the great recipe! 🙂

      10. Oh Liz, I love rotisserie chicken, but have not roasted chicken for a long time…I like the idea of slow roasting time…more time for the flavors to penetrate the chicken….yum!
        Thanks for the recipe…hope you are having a great week 😀

      11. Not many things better than a roasted chicken or turkey! Your chicken looks delicious…making me hungry!! 🙂 I roast 2-3 chickens a month, love it, melts in your mouth!!

        Michael
        http://instagram.com/michaelswoodcraft/

      12. Your roast chicken looks so flavorful, a huge improvement over the store-bought bird ;).

      13. Hi Liz!
        Love the ingredients in this Rotisserie chicken. I’ve actually used the dry brining method and roasted at the low temperature and have been pleasantly pleased. It makes all the difference in the world in my book.

        I was suprised to discover the taste is similar to using the rotisserie on the barbecuse too if you omit the BBQ sauce and the like. Low and slow is most diefinitely the way to go. Now, I must remember to cook two the next time and try the onion. I usually stuff a peeled orange in mine, lol…Thanks for sharing, Liz…

      14. Lizzy,
        I love roasted chicken. Whenever we roast poultry, we put an onion in the cavity to keep it moist too. Great recipe.
        Annamaria

      15. We don’t this enough at home, you know? It is always so much nicer than store-bought!

      16. What a loving and lovely act of caring for your family, Liz. I’m actually serious. Collecting spices and cleaning chicken and then roasting it is the long way round these days. But what a gift =) An inspiring one!

      17. Lizzy, I love chicken! And what more Rotisserie Style Chicken. I love all the seasoning ingredients and I’m going to give this a try very soon!

      18. Hotly Spiced says:

        This is great, Liz. I love the flavour of a BBQ chicken but have never known how to replicate it. I love your slow method of cooking and your chicken looks really moist and with that great range of seasonings and the marinating time, would be full of flavour indeed xx

      19. What a beautiful colour for your chicken, so golden and flavoursome 😀

        Cheers
        Choc Chip Uru

      20. We love rotisserie chicken but I have never tried making one at home! I can’t wait to try this – yours looks perfect!

      21. I have been looking for a good recipe for rotisserie-style chicken! Thanks!

      22. That would be my favorite way to taste the chicken. Great recipe!

      23. yesssssssss. Roast Chicken!
        I just died and went to heaven. xx

      24. Not much better than the smell of a roasted chicken to welcome one home! This sounds like a great method, Liz. I can’t wait to try it!

      25. I LOOOVE rotisserie chicken and my fear of innards is all that’s kept me from attempting it at home, thus far. Yours looks SO tempting, though, maybe i can get over my fear!

      26. I’ve bought so many funky rotisserie chickens in the past this is a lifesaver.

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