Here are two things I love: Chicken and Value. Depending on where you shop, buying a rotisserie chicken can be a great value all on its own. There are certain stores that sell a 5 lb. rotisserie chicken for around $5 – you probably can’t buy one raw and bake it for that price. But not all of us have a membership to Sam’s Club, and sometimes the regular grocery store charges $7 or $8 for a smaller bird. Not as good of a deal unless you are desperate for convenience. But what if you could make your own Rotisserie-Style Chicken at home? What if you weren’t limited to whole chickens, either? You’d finally have a reason to buy those massive packages of on-sale chicken pieces, too. In your heart, you know a 5 lb. package of chicken quarters for $4.75 is a good price, but what are you ever going to do with it? Now you have something to do with it.
Rotisserie-Style Chicken is seasoned with a simple blend of spices you probably already have in your pantry. (Note: You season the chicken the night before you plan to cook it and let it marinate overnight in the refrigerator). After baking the chicken, you can eat it immediately or put it in a crock pot all day to simulate the heat lamps and plastic bags of your local grocery store. Either way, it’s flavorful and delicious.
This recipe is good for one whole chicken around 4 lb. to 5 lb. in size, or about 5 lbs. of assorted chicken pieces such as breasts, thighs, or quarters. Look for bone-in, skin-on chicken for best results.
If you have any leftovers , there are lots of options. Spruce up your weekday lunch with a salad such as my Mixed Greens with Chicken and Pineapple or my flavorful Chinese Chicken Salad. If you’re looking for a main dish, Crustless Chicken Pot Pie is one of my most-Googled recipes of all time.
Don’t be surprised, however, if there are no leftovers.
- 2 tsp. paprika
- 2 tsp. salt
- 1 ½ tsp. dried thyme
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ½ tsp. freshly ground black pepper
- 1 (4 lb. to 5 lb.) whole chicken or bone-in, skin-on chicken pieces such as breasts or thighs
- 2 T. olive oil
- In a small bowl, whisk together the paprika, salt, thyme, garlic powder, onion powder, and pepper.
- If using a whole chicken, remove giblets and discard or reserve for another use.
- Brush the outside of the chicken or the skin-side of each chicken piece with olive oil. Rub the spice mixture all over the inside and outside of the chicken, or on all sides of the chicken pieces.
- Place the whole chicken or all the chicken pieces in a zipper-lock plastic bag and refrigerate at least 8 hours or overnight.
- Move an oven rack to the lowest position and preheat oven to 425°F.
- Bake until the internal temperature reaches 165°F, 70 to 80 minutes for the whole chicken or 30 to 45 minutes for the chicken pieces. Remove from oven and tent with foil for 20 minutes.
- Serve or place in a slow cooker for up to 8 hours on the lowest possible heat setting.