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!

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! 
4.95 from 52 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 15 minutes
Servings: 6 servings
Calories: 359kcal
Author: Meggan Hill

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 1/2 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.

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: 359kcal | Carbohydrates: 1g | Protein: 27g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 109mg | Sodium: 103mg | Potassium: 295mg | Fiber: 1g | Sugar: 1g | Vitamin A: 541IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 2mg
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  1. Martha Douds

    Have you tried this in an electric roaster oven? I want to do two chickens but I’m new to this appliance. Any advice? I don’t have a regular oven.

  2. Linda

    An excellent and simple rub. Used it on my gas BBQ rotisserie stick nd it was moist, tender, flavourful and fast. An easy summertime supper. Thanks for this excellent recipe. 🇨🇦5 stars

  3. susan

    I did not think that an oven roasted chicken could taste like a rotisserie one but this recipe is awesome. I am going to make two chickens at a time from now on….great to give to a friend or household with a salad and even a loaf of bread to give them a night off from cooking.5 stars

    1. Chelsea

      Awe, that is so sweet! What a thoughtful idea. :)5 stars

  4. Sue

    My husband used this recipe to make beer can chicken on the grill. It was fantastic!5 stars

  5. Nathan

    This is a great article with lots of great tips! I’m sure the chicken will taste absolutely fantastic each time! Cool how many minerals are included in the nutrition facts.
    This issue I have with this article is that the author believes a rotisserie chicken may be cooked in a pan in the oven, or in a slow cooker or even maybe a toaster oven! How can you cook a rotisserie chicken like this? A rotisserie chicken must ROTATE….obviously! That’s why it is called rotisserie!?
    Pedantic or not, hoping we know the difference between a roast chicken and a rotisserie chicken.

    1. Michelle

      The new toaster ovens actually come with a rotating spit so you’re able to rotate. There is even a rotate option. I use it all the time.

  6. Jean

    Do you brine your chicken first? What’s a good salt to water ratio for brine? Can’t wait to try this!!

    1. meggan

      Hi Jean, I do not brine the chicken first, but you definitely can! Makes for a juicier bird.

      To brine a whole chicken (around 4 pounds): 2 quarts cold water + 1/2 cup table salt for 30 to 60 minutes.

      Another option is salting it which has basically the same effect as brining but without the water. It just takes a lot longer.

      To salt a whole chicken (around 4 pounds): 1 teaspoon kosher salt per pound for 6 to 24 hours.

      Apply the salt evenly inside the cavity and under the skin of breasts and legs and set on a wire rack set over a rimmed baking sheet in the refrigerator. If you’re salting it for longer than 12 hours, wrap the whole thing (baking sheet and all) in plastic wrap.

      If you have any other questions, just let me know! Thank you! I hope you like it. :) -Meggan

  7. Sue

    Delicious! This is going to be a regular feature in our meal plan5 stars

  8. Saucy Cook

    Wow! Amazing flavor!!! I used the recipe on boneless chicken breasts and my family loved it!5 stars

    1. Adriana

      please delete my previous questions. i just read the part where she explains everything. thank you

  9. Cindy

    Now I never have to get these from the store again! Delicious!5 stars

  10. Dave

    Nice post. I know what’s for dinner tonite.5 stars

  11. janet

    Is it recommended to place chicken on a rack in the roasting pan? Thank you!

    1. meggan

      Hi Janet, you can, you don’t have to! It’s up to you. I usually don’t because it’s fewer dishes to wash after. If you decide to use one, coat it with nonstick spray so it’s easier to clean up. I have tried roasting my chicken on a bed of veggies though, and that was nice. You just have to watch them to make sure they don’t burn. Toss them in a lot of olive oil – that helps. Thanks! -Meggan

  12. Sharon

    Isn’t ”rotisserie” chicken supposed to be on a rotisserie?

    1. meggan

      This is copycat rotisserie chicken. It tastes like the one at the store but you just bake it in the oven. But people who want to make a rotisserie chicken at home that tastes like one from a store, but DON’T have a rotisserie, will like this. Sorry for the confusion Sharon! Thanks. -Meggan

  13. Mari

    Super easy and just so so so amazing. I would have never thought cooking a whole chicken this good would be so uncomplicated!

    I used the slow cooker, and I think that if you go that route you will definitely need to broil it afterward for crispy skin. We recently moved and I was unaware of how powerful the broiler is on our new oven…. practically caught on fire immediately… nothing a little scrapey scrape can’t solve. Put it on the bottom rack under broil setting and turned out perfect. Thank you !5 stars

    1. Meggan

      Hi Mari, thanks so much for your comment! I’m glad your chicken turned out great! So relived that your oven didn’t blow up, and thank you for the laugh… “nothing a little scrapey scrape can’t solve.” :) :) :) -Meggan

  14. Chelsea Heath

    I really want to make this recipe in my new instant pot Omni but can’t figure out how to do it in an actual rotisserie. Do you have any recommendations?

  15. Mike

    Would love to see more recipes add C alongside F.
    Most of the world got on board with metric a long, long time ago.
    Thanks for the recipe though.

    1. Lynn Germscheid

      There are 2 different standards for measuring temperature. Most of the world has figured out how to make the conversion. In the time it took you whine about it, you could have done the conversion and gone on your merry way.

    2. Leslie

      Mike,
      So, you come across a recipe using fahrenheit (which screams American) and you comment about what you would like to see and then add the passive-aggressive comment about how most of the world has been using the metric system for “a long, long time…” Your dislike for the United States and/or Americans is very clear. Why don’t you do what “most of the world” does and figure out how to convert a recipe and keep your unrelated snide remarks to yourself?
      Thanks,
      Proud American5 stars

    3. meggan

      Hi Mike, it’s a really good idea. I should definitely start posting the celsius. It will take a while to fix up all the recipes, but we’ll get started. Thank you! -Meggan

  16. Kathie

    I have a showtime rotisserie and have always wanted to cook a whole chicken like the markets do. But always was disappointed. But, I found your recipe and WOW, it was everything you said it would be. The skin was so crispy and very flavorful, the meat was so tender and juicy. Not at all like the markets chickens, I’ll never but one of those ever again. Thank you for your recipe.

  17. Sandy Harris

    I can’t wait to try your chicken enchiladas . They sound delicious!

  18. Heather Bradley

    I was hoping for something close to the flavors in store-bought or restaurant rotisserie chicken. I made this rub and put 3/4 of it under the skin of a whole chicken. I grated the zest of one lemon and added it to a pint of buttermilk, in a bowl large enough for the chicken. I put the chicken in breast side down and filled the rest of the way with water and 1 tsp of salt. The back of the chicken is exposed and I sprinkled the last 1/4 of spice rub onto it. I added 4 large smashed garlic cloves to the liquid. Covered the bowl with plastic and put in the fridge. I let it marinate for 24 hrs, turning the chicken over half-way through. I then removed it and cut it in half, pat it dry and made more of the rub, combined with enough olive oil to make a brushable paste. Put the chicken half, skin side up onto a baking sheet lined with parchment paper. I fold the edges up to catch all the juices to make gravy. I brushed the spice paste all over the chicken skin, under the wing and the leg. Popped it in a pre-heated 425 oven on the middle rack and let it bake for 30 mins. I turned the heat down to 350 and let it finish, about 20-30 more mins. BEST CHICKEN I’VE EVER MADE!5 stars

  19. Sara Baine

    Hi,
    I am roasting a large chicken 6lbs I bought. I am disabled so cant get to town very often-I live 18 miles from town-whew!!! I am a new widow so learning to cook for one is hard so I am saving the cooked chicken for my son/granddaughter who will be home sunday-he works away from home. They both love roasted chicken as well so hoping this turns out well.
    I had added the veggies under the chicken before and it works out well-just add the oil and same spices to them and mix, heat the cast iron skillet while oven coming up to temp then on the bottom of skillet and chicken on top. I think I will flip and broil the bottom once done to have crispy skin on it as well. Cross your fingers it work out well.

    1. Deb

      Hi Sara…I love what you’re doing although it seems like a lot of work. How did it turn out dear?

  20. Ruth L

    I just discovered you, 🤗 Your recipe is Perfect!.  There are two items I personally like to add. 1- a little bit of rosemary on my chicken and  2- I like to season the inside of the bird.  (A little twist and definitely Not for everyone)  — I am a garlic freek but it can be too strong so I like to roast the garlic first then place it ALONG SIDE of the bird in the pan, when the bird is basted the garlic doesn’t overtake the chicken but adds a mild flavor and sweetness. If the garlic is still too strong use elephant garlic as it is milder still. 5 stars

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