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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!
Table of Contents
Rotisserie seasoning 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!
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Chicken: 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.
Rotisserie instructions
First, you’ll need a great rotisserie oven. The one I own has been discontinued (the Cuisinart Rotisserie Convection Toaster Oven), so I recommend the Instant Vortex Plus Air Fryer. It has a program for making rotisserie chicken, and it’s highly rated with 4.5 stars from over 55,000 reviews on Amazon.
The below cooking times are based on my rotisserie oven, but times for other rotisseries may vary.
- 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 (for my Cuisinart rotisserie, it’s one hour on the “Rotisserie” setting). Let it rest about 10 minutes before carving.
Oven instructions
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.
- 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). 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 variations
- Trussing 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.
- Basting: If you go the oven route, it’s critical that you baste the chicken every 15 minutes or so. It’s a high-temp oven for crispness, but that means you can scorch the skin if you don’t keep it moist.
- Make ahead: After rubbing on the spice blend, the chicken can be refrigerated for up to 24 hours before baking.
- 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.
- 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.
Recipes for leftover chicken
Soup and Stew Recipes
Chicken Noodle Soup
Casserole Recipes
Chicken Pot Pie
Salad Recipes
Chinese Chicken Salad
Casserole Recipes
Chicken Tetrazzini
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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!
Equipment
- Rotisserie oven (We recommend the Instant Vortex Plus Air Fryer)
- Roasting pan (This one for GraniteWare is perfect for the oven)
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 note 1)
- 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, see note 2).
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. Baste the chicken periodically (every 15-20 minutes, see note 3) with accumulated juices or 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
- Chicken: 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.
- Trussing 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.
- Basting: If you go the oven route, it’s critical that you baste the chicken every 15 minutes or so. It’s a high-temp oven for crispness, but that means you can scorch the skin if you don’t keep it moist.
- Make ahead: After rubbing on the spice blend, the chicken can be refrigerated for up to 24 hours before baking.
- 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.
- 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.
Nutrition
Calories: 359kcalCarbohydrates: 1gProtein: 27gFat: 27gSaturated Fat: 7gCholesterol: 109mgSodium: 103mgPotassium: 295mgFiber: 1gSugar: 1gVitamin A: 541IUVitamin C: 2mgCalcium: 21mgIron: 2mg
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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.
A WONDERFUL, tasty recipe! The seasoning rub is delish! Thanks for your recipe.
You’re so welcome, Carol! I’m so happy you loved it! – Meggan
I have a Vortex Power pro plus air fryer, and I am super excited to try out the rotisserie accessories with the small chicken I had in the freezer! Your recipe was the first I came upon, and it seems like it should be easy. Hopefully I don’t mess it up, and can post another reply after dinner. Thanks!
Hi Crystal, thank you so much for your comment! Thank you for trusting my recipe! Please let me know how you liked it! – Meggan
Excellent Rotisserie Chicken recipe in the oven!! I made this fabulous recipe last night and the result was absolutely wonderful and a moist tasty chicken. Trussed the chicken and placed it on a iron cast pan in the oven… basting it like clockwork during the cooking. Better than any restaurant bought takeout…
Thanks for sharing this recipe! It’s a KEEPER!
You’re so welcome, TC! I’m so glad you loved it. Take care! – Meggan
I made this chicken last night and it was so moist and delicious! I don’t have a rotisserie, so I made it in the oven. Will definitely make this again!
I’m so glad you loved it, Alice! Thank you and take care! – Meggan
Does this spice blend make the chicken taste like the stereotypical rotisserie chickens you buy in the store?
Hi Ben, it does! I think it tastes even better. Hope you love it! – Meggan
exceptional recipe! roasted in oven on a cast iron pan for 80 minutes. simply exquisite results: flavourful throughout, crispy skin, juicy inside. hands down this will be my go-to for roast chicken. trussing and basting the bird are KEY (i also drizzled about 2 tbsp of melted butter before bunging in the oven ; ) #simplydeelish thank you for this awesome recipe
You’re so welcome, Autom! Sounds absolutely dreamy, and love the extra butter! Take care! – Meggan
I’m definitely going to make this it sounds so delicious and easy to make. Thanks for the recipe. B
You’re welcome, Patsy! It is incredibly easy! I hope you enjoy it! Take care! – Meggan
Best rotisserie chicken ever! Easy to make, great flavor, and crispy skin. The chicken literally fell off the bones. This will be a definite part of my regular menu rotation
Curious about rotisserie on a grill. There is no ‘rotisserie’ setting like your cusinart. What about temperature if you don’t have one of those fancy machines?
Hi Joe, I haven’t tested this using a grill, just oven and slow cooker in addition to the rotisserie. Sorry about that! – Meggan
This was the best-tasting chicken I have ever roasted! Very easy and terrific flavor–savory, but not overwhelming. I sprayed the chicken with oil to cut down on the fat, spread it with the rub, and put it in the refrigerator uncovered for a few hours before roasting in a cast iron skillet. I don’t have a baster, so just used a brush to spread pan drippings on the chicken every so often. The skin came out nice and crispy (I’m not supposed to eat it, but just couldn’t resist!) Thank you for this great recipe!
Thank you so much Sarah, I’m glad you loved it! – Meggan