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Learn how to make Rotisserie Chicken Seasoning at home with just 4 ingredients (plus salt and pepper). Make it in big batches to keep on hand, and then just add a chicken.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Instructions
- In a small bowl, mix together the paprika, garlic powder, onion powder, and dried thyme. Add salt and freshly ground black pepper to taste.
Should I use a spice grinder?
I HIGHLY recommend using a spice grinder if you want the freshest flavors for your spice blends. They’re not too expensive and make a tremendous difference in your cooking! The KRUPS Fast Touch Electric Grinder is my favorite one because it’s powerful and easy to clean. You can get it at Walmart for $34.96 but I recommend a few others in my best spice grinder roundup!
Recipe tips and variations
- Whole chicken in a rotisserie: Truss and skewer the chicken (giblets removed). Coat generously with the dry rub. Insert the rotisserie skewers into the rotisserie. Cook according to rotisserie manufacturer’s instructions. Let it rest about 10 minutes before carving.
- Whole chicken in the oven: Truss the chicken (giblets removed), then coat with olive oil. Coat generously with the dry rub. Place in a roasting pan, baking dish, or cast iron skillet. Bake at 425 degrees for 70-80 minutes, until the chicken reaches an internal temperature of 165 degrees. Baste the chicken every 15-20 minutes with juices from the bottom of the pan (or olive oil). Let it rest about 10 minutes before carving.
- Chicken pieces: 4 to 5 pounds of chicken pieces such as breast, thighs, or quarters may be substituted for the whole chicken. Reduce total baking time to 30 to 45 minutes.
- 2 whole chickens in the oven: The baking time is the same if you want to roast 2 chickens instead of 1. Make extra for a friend in need or for your favorite recipes.
- Whole chicken in a slow cooker: After rinsing the chicken and patting it dry with paper towels, brush the skin with a little olive oil and generously dust the chicken with the seasoning. Place the prepared chicken in the slow cooker and cook on HIGH for 3-4 hours, or LOW for 6-8 hours.
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Rotisserie Chicken Seasoning
Equipment
- Spice Containers (I love using these baby Ball jars for spice storage!)
Ingredients
- 2 teaspoons paprika
- 1 ½ teaspoons dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and freshly ground black pepper
Instructions
- Whisk all dried ingredients and spices together in a small bowl. Use immediately or store in an airtight jar in the pantry for future use.
Recipe Video
Notes
- Whole chicken in a rotisserie: Truss and skewer the chicken (giblets removed). Coat generously with the dry rub. Insert the rotisserie skewers into the rotisserie. Cook according to rotisserie manufacturer’s instructions. Let it rest about 10 minutes before carving.
- Whole chicken in the oven: Truss the chicken (giblets removed), then coat with olive oil. Coat generously with the dry rub. Place in a roasting pan, baking dish, or cast iron skillet. Bake at 425 degrees for 70-80 minutes, until the chicken reaches an internal temperature of 165 degrees. Baste the chicken every 15-20 minutes with juices from the bottom of the pan (or olive oil). Let it rest about 10 minutes before carving.
- Chicken pieces: 4 to 5 pounds of chicken pieces such as breast, thighs, or quarters may be substituted for the whole chicken. Reduce total baking time to 30 to 45 minutes.
- 2 whole chickens in the oven: The baking time is the same if you want to roast 2 chickens instead of 1. Make extra for a friend in need or for your favorite recipes.
- Whole chicken in a slow cooker: Pat the chicken dry with paper towels, brush the skin with a little olive oil and generously dust the chicken with the seasoning. Place the prepared chicken in the slow cooker and cook on HIGH for 3-4 hours, or LOW for 6-8 hours.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
How much salt and pepper do you need? Can you give a ballpark so I know how much to double /triple for a large batch?
I typically use 1 teaspoon salt and 1/2 teaspoon pepper when I’m seasoning a 4-pound chicken. Personally I prefer to season meat separately va putting it in a seasoning blend. It’s easy to go overboard sprinkling with a seasoning blend, so if the salt is already in there, you might over-salt. Whereas if you salt separately, you can go crazy with the spices. I hope that makes sense. If you have more questions, please let me know. Thank you! – Meggan