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Plate of broccoli and homemade rotisserie chicken with a bamboo handle fork

Rotisserie Style Chicken

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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

Rotisserie-Style Chicken Recipe 

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

Dry Rub for an Oven Roasted Chicken

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. I stuffed the cavity with an onion, then roasted the chicken at only 250º for 3 1/2 or more hours until done. This low and 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! There are so many dishes you can make with the leftovers.

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.

How to Make Rotisserie Chicken at Home:

Step 1: Mix together the seasoning mixture.

Step 2: Pat your chicken dry.

Step 3: Rub the spices all over the exterior of the chicken, plus toss some inside the chicken, too.

Step 4: 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 5: Preheat the oven, remove the plastic and insert an onion or onion halves into the chicken’s cavity.

Step 6: Slow roast until a meat thermometer inserted into the middle of the thigh reads 180º or for about 3 1/2 hours. The exact time depends on the size of your chicken.

Rotisserie Chicken collage before and after roasting

Ingredients Needed for this Whole Roasted Chicken:

This rotisserie chicken seasoning is perfectly balanced. Make sure to rub it on your whole chicken well before you plan to roast it for the best results.

  • 4-pound roasting chicken (or somewhere between 3 1/2 and 4 1/2 pounds)
  •  kosher salt (do not substitute table salt unless you decrease the amount)
  • paprika
  • onion powder
  • dried thyme
  • white pepper
  • cayenne pepper
  •  black pepper
  • garlic powder
  • medium onion

More Chicken Recipes You’ll Enjoy

This recipe was first shared in October 2014. Photos and text were updated in 2021.

Plate of broccoli and homemade rotisserie chicken with a bamboo handle fork

The Recipe: Rotisserie Style Chicken

Make rotisserie style chicken at home!! Tender, juicy and flavorful!

Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Yield 4 servings

Ingredients

  • 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 powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder.
  2. 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.
  3. Preheat oven to 250º.
  4. Place chicken in a roasting pan. Bake uncovered for 3 1/2 hours or till its temperature reaches 180º. 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

Notes

Total time does not include dry brining overnight.

Recipe adapted from AllRecipes.com

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Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 728Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 2005mgSodium: 1892mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 124g

HOW MUCH DID YOU LOVE THIS RECIPE?

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34 comments on “Rotisserie Style Chicken”

  1. 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 😀

  2. 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! 🙂

  3. 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.

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

  5. 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!!!

  6. 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.

  7. 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!

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

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

  10. 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 😉

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