Learn how to make rotisserie chicken at home with my super simple spice rub (4 ingredients plus salt & pepper). Or, recreate that same delicious flavor for your next oven-roasted chicken!

A rotisserie chicken on a white plate with slices of lemon.

Recipe ingredients:

I’ve perfected the rotisserie chicken dry rub, which can be made in big batches to use when you need it. Just add a chicken and oil, and you’re good to go!

Rotisserie chicken seasoning ingredients on a white plate.

Do I have to truss the chicken?

This falls under “optional yet recommended.” Trussing your chicken ensures an evenly-cooked, juicier bird, but you don’t have to if you don’t want.

You can read more about how to truss a chicken.

A trussed chicken on a countertop.

Step-by-Step Instructions for using a Rotisserie:

I own the Cuisinart TOB-200 Rotisserie Convection Toaster Oven (Culinary Hill may earn money if you buy through this link). Cooking times for other rotisseries may vary.

  1. Truss and skewer the chicken (giblets removed). Coat generously with the dry rub. Insert the rotisserie skewers into the rotisserie.
    A raw chicken in a rotisserie oven.
  2. Cook according to rotisserie manufacturer’s instructions (for my Cuisinart rotisserie, it’s one hour on the “Rotisserie” setting).
    A cooked chicken in a rotisserie oven.
  3. Let it rest about 10 minutes before carving.

Roasting it in the oven:

If you make it in the oven, it’s a roasted chicken. But if you use the same spice rub, it tastes just like a rotisserie chicken.

  1. 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.
    A raw chicken rubbed with seasoning in a cast iron skillet.
  2. 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).
    Sauce being drizzled onto rotisserie chicken in a cast iron skillet.

After baking the chicken, you can devour it immediately or place it in a crock pot for a few hours to keep it warm for later.

Recipe tips and notes:

  • Slow cooker: The skin won’t get crispy, but the chicken will still be tender and delicious. Transfer your spice-rubbed chicken to a slow cooker. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
  • Leftovers: Cool leftovers quickly and store covered in the refrigerator. Use within 3 to 4 days.
  • Gluten free: This recipe is naturally gluten free and healthy, so enjoy!
  • Making 2 chickens: 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.

A rotisserie chicken on a white plate with slices of lemon.

Favorite recipes that use leftover chicken:

Did you enjoy this recipe? Please leave a rating and a comment below!

A rotisserie chicken on a white plate with slices of lemon.

How to Make Rotisserie Chicken

Learn how to make rotisserie chicken at home with my super simple spice rub (4 ingredients plus salt & pepper). Or, recreate that same delicious flavor for your next oven-roasted chicken! 
4.99 from 61 votes
Prep Time 5 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 15 mins
Servings 6 servings
Course Main Course
Cuisine American
Calories 359

Ingredients 

  • 2 teaspoons paprika
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and freshly ground black pepper
  • 1 (4 to 5 pound) whole chicken (see notes)
  • 2 tablespoons olive oil

Instructions 

To prepare the chicken:

  • In a small bowl, whisk together the paprika, thyme, garlic powder, onion powder, and salt and pepper to taste (I like 1 teaspoon salt and ½ teaspoon pepper).
  • Remove giblets and truss the chicken (this is recommended for even cooking).

To make the chicken in a rotisserie:

  • Skewer the trussed chicken. Rub the spice mixture all over the outside of the chicken (no olive oil necessary).
  • Insert the rotisserie skewers into the rotisserie. Cook according to rotisserie manufacturer's instructions (for my Cuisinart rotisserie, it's one hour on the "Rotisserie" setting).
  • Remove from rotisserie and let rest 10 minutes before carving.

To make the chicken in the oven:

  • Move an oven rack to the lowest position and preheat oven to 425 degrees. Place the trussed chicken in a roasting pan, baking dish, or cast iron skillet.
  • Brush the outside of chicken with olive oil. Rub the spice mixture all over the outside of the chicken.
  • Bake uncovered until the internal temperature reaches 165 degrees, about 70 to 80 minutes. Brush the chicken periodically (every 15-20 minutes) with the juices that have accumulated in the bottom of the dish to prevent it from drying out (If you don't have any juices in the pan yet, you can use olive oil).
  • Remove from oven and let rest 10 minutes before carving.

To keep the rotisserie chicken warm:

  • Place in a slow cooker for up to 8 hours on the lowest possible heat setting.

Recipe Video

Notes

  1. 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. After rubbing on the spice blend, he chicken can be refrigerated for up to 24 hours before baking. 
  3. To cook your Rotisserie Chicken in a slow cooker, transfer your spice-rubbed chicken to a slow cooker in Step 4. Cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. 

Nutrition

Calories: 359kcalCarbohydrates: 1gProtein: 27gFat: 27gSaturated Fat: 7gCholesterol: 109mgSodium: 103mgPotassium: 295mgFiber: 1gSugar: 1gVitamin A: 541IUVitamin C: 2mgCalcium: 21mgIron: 2mg
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!

Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

You May Also Like

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

    1. I roast it uncovered, Darlene. Because it has the bones and skin, it doesn’t dry out in the oven even though it’s uncovered. I’ll add this info to the recipe, thank you!

    1. 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).

  1. I love rotisserie chicken and I don’t always have time to run to Costco. This looks so easy and so delicious! Pinning!5 stars

  2. 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 !5 stars

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

  3. 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!5 stars

  4. 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!5 stars

  5. 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!!5 stars