Rotisserie Chicken

Make Rotisserie Chicken at home using a simple spice blend and a whole chicken or any combination of skin-on chicken pieces. Slow-Cooker friendly!

Make Rotisserie Chicken at home using a simple spice blend and a whole chicken or any combination of skin-on chicken pieces. Slow-Cooker friendly!

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 Chicken is seasoned with a simple blend of spices you probably already have in your pantry.  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. However, the seasoning blend is also great applied to boneless, skinless chicken if that’s more your style.

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.

Make Rotisserie Chicken at home using a simple spice blend and a whole chicken or any combination of skin-on chicken pieces. Slow-Cooker friendly!

Rotisserie-Style Chicken
Make Rotisserie Chicken at home using a simple spice blend and a whole chicken or any combination of skin-on chicken pieces. Slow-Cooker friendly!
Serves: 8
  • 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
  1. In a small bowl, whisk together the paprika, salt, thyme, garlic powder, onion powder, and pepper.
  2. If using a whole chicken, remove giblets and discard or reserve for another use.
  3. 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.The chicken may be marinated up to 24 hours in advance.
  4. Move an oven rack to the lowest position and preheat oven to 425°F.
  5. 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.
  6. Serve immediately or place in a slow cooker for up to 8 hours on the lowest possible heat setting.

Please note: A previous version of this recipe had a step for marinating the chicken at least 8 hours or up to 24 hours. I have removed this step because the chicken is juicy flavorful immediately upon being seasoned and baked. It turns out the marinating is not required.

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12 Responses to “Rotisserie Chicken”

  1. #
    Norma — February 28, 2014 at 10:40 am

    I bet this is succulent. Roast chicken is a favorite around here.

    • Elizabeth @ — February 28th, 2014 @ 8:50 pm

      Oh my gosh, Meggan, this is one gorgeous chicken! I’m a huge sucker for rotisserie chickens but I’ve never tried to make my own–TOTALLY pinned to make this weekend!!

      • Meggan — February 28th, 2014 @ 9:14 pm

        Thank you, Elizabeth! And it’s the easiest thing in the world which leaves me wondering why I (and most of the rest of the world) never tried making it at home before. Must be a conspiracy! :) But seriously, with all the rain around here, get your slow cooker set and just stay on the couch and watch TV. It’s a great weekend to do nothing!

  2. #
    Helen @ Scrummy Lane — March 1, 2014 at 8:58 am

    Finding this here is a great coincidence, Meggan, because I bought a supermarket rotisserie chicken last night for dinner and found myself thinking that it would be great to roast my own and get that same tasty skin and fall-of-the-bone effect. So thanks for the recipe and tips!

  3. #
    Sarah — March 1, 2014 at 2:22 pm

    My hubby LOVES skin-on, bone-in chicken while I am not a fan… but this recipe seems like we can meet in the middle!

  4. #
    whatjessicabakednext — March 2, 2014 at 10:14 am

    Love rotisserie chicken- definitely need to give this recipe a go!

  5. #
    Cindy — March 8, 2014 at 10:45 am

    Funny, I love how you say to put in crockpot to simulate headlamps or being in plastic bags. :D This does look delicious! I love easy tasty recipes !

    • Meggan — March 10th, 2014 @ 10:13 am

      Thanks for laughing at my jokes, Cindy. :) Not everyone appreciates my sense of humor. But at least I make myself laugh!!!

  6. #
    Erin @ SimpleSweetSavory — September 17, 2014 at 10:02 am

    I love rotisserie chicken and I don’t always have time to run to Costco. This looks so easy and so delicious! Pinning!

  7. #
    Melissa — September 29, 2014 at 2:11 pm

    Can you cook it in the crock pot instead of the oven?

    • Meggan | Culinary Hill — September 29th, 2014 @ 2:14 pm

      You absolutely can, Melissa. The reason I like to bake it first is to get the skin some crispness. But, it is definitely still delicious just cooked in a crock pot! I’d think 4 hours on high would do it, or 6-8 hours on low, but just be sure to check the temperature of the chicken (it should hit 165 degrees).


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