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Rotisserie Style Chicken

posted by Liz Berg on August 24, 2023

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!

Overhead view of Rotisserie Chicken slices on a white plate with broccoli.

Table of Contents hide

5 Frequently Asked Question

6 You May Also Like

7 Rotisserie Style Chicken Recipe

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.

Overhead view of Rotisserie Style Chicken on a round white dinner plate.

Recipe Tips

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.

Rotisserie Style Chicken Ingredients with labels on a metal sheet pan.

Ingredients Notes:

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

What is a Rotisserie?

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.

Should You Wash a Chicken Before Roasting?

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.

How Do You Know When a Whole Chicken is Done?

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.