How to Make Rotisserie Chicken

Once you learn how to make rotisserie chicken at home, with crispy skin and juicy meat, you won't be tempted to grab a bird at the store ever again!

Leftover rotisserie chicken can be turned into all sorts of delicious thing like Chinese chicken salad with the tastiest Asian salad dressing, chicken quinoa soup, or chicken salad. See more chicken recipes here.

Once you learn how to make rotisserie chicken at home, with crispy skin and juicy meat, you won't be tempted to grab a bird at the store ever again!
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To bird, or not to bird? That is the question! Grocery store rotisserie chicken can be, well… hit or miss. In my opinion, when rotisserie chicken is good, it’s good, but when it’s old, or dried out, (how long to they sit under those lamps, anyways?) it just sits in the refrigerator and makes me feel guilty about buying it in the first place.

I decided that the only way to make sure I had the best rotisserie chicken every time was to make it myself.

As it turns out, you don’t need a rotisserie chicken cooker, a fancy grill, or a rotisserie spit to make epic roasted chicken that’s worlds better than rotisserie chicken from Costco, Sam’s Club, or some other grocery store. The best rotisserie chicken recipe? All you need is a few spices, a chicken, and an oven (or a crockpot).

I’ve perfected the rotisserie chicken dry rub, which can be made in big batches to use when you need it. Make a chicken (or two) on the weekend to eat throughout the week. Bring one to your mom, or your neighbors who just had a baby.

Then use the leftovers in one of my favorite recipes down below.

Once you learn how to make rotisserie chicken at home, with crispy skin and juicy meat, you won't be tempted to grab a bird at the store ever again!

Do I have to truss the chicken?

Well, no. You're an adult with your own heart and mind, and trussing chickens should only be done of your own free will.

Having said, I hope you do. Trussing your chicken ensures an evenly-cooked, juicier bird.

Read my full post over here on how to truss a chicken.

At first glance it may seem unnecessary, but trussing a chicken for roasting ensures delicious, evenly-cooked poultry that looks as good as it tastes. Here I’ll show you how to truss a chicken using twine, to make your best roast chicken yet. 

How to Make Rotisserie Chicken in the Oven

The key to making authentic rotisserie chicken is the dry rub: dried thyme, paprika, garlic powder, and onion powder. A little salt and pepper, too.

  1. Brush a little olive oil all over the bird to help the dry rub adhere to the skin while cooking. Then
  2. Use the dry rub generously, patting the chicken to make sure the rub sticks.
  3. Next, I move the chicken into a roasting pan. This could be a glass baking dish, a heavy duty roaster, or even a cast iron skillet.
  4. I bake my rotisserie chicken at 425 degrees for 70-80 minutes, until the chicken reaches an internal temperature of 165 degrees.

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.

Once you learn how to make rotisserie chicken at home, with crispy skin and juicy meat, you won't be tempted to grab a bird at the store ever again!

How to Make Rotisserie Chicken in a Slow Cooker

Making rotisserie chicken in a crockpot or slow cooker might not make the skin as crispy as when you roast in the oven, but it will still give you succulent, tender results.

  1. Transfer your spice-rubbed chicken to a slow cooker.
  2. Cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.

Can you make Rotisserie Chicken in a toaster oven?

Some larger, countertop toaster ovens can accommodate a whole chicken, but I recommend that you check with the manual first just to be on the safe side. If your oven has a rotisserie feature, then go ahead and try it, and let me know how it went!

How to Roast 2 Chickens

What’s better than one rotisserie chicken? Two rotisserie chickens! It doesn’t take any more time, plus it’s a smart way to use that large turkey roaster you bought and only use for Thanksgiving. Making two chickens will ensure there’s lots to eat in the days to come. Or you can make two and give one to someone in your life who needs a good meal.

Once you learn how to make rotisserie chicken at home, with crispy skin and juicy meat, you won't be tempted to grab a bird at the store ever again!

All you have to do is make a double batch of dry rub and place the chickens next to each other in a larger roaster to cook.

When you make your own Rotisserie Chicken, how long do you cook it?

If you’re using an oven, roast the chicken uncovered at 425 degrees for 70-80 minutes, until it reaches an internal temperature of 165 degrees. Also, I use chickens that are an average weight of 4-5 pounds each.

If you’re cooking Rotisserie Chicken in a crock pot, it will take 3-4 hours on the HIGH setting, or 6-8 hours on the LOW setting.

Once you learn how to make rotisserie chicken at home, with crispy skin and juicy meat, you won't be tempted to grab a bird at the store ever again!

How long can Rotisserie Chicken stay in the refrigerator?

To keep your chicken fresh, refrigerate the rotisserie chicken in shallow airtight containers or wrap tightly with heavy-duty aluminum foil or plastic wrap. Properly stored, cooked rotisserie chicken will last for 3 to 4 days in the refrigerator.

What can you make with Rotisserie Chicken?

Maybe the best part about making your own rotisserie chicken at home is that there are a million rotisserie chicken recipes you can make with the leftovers. Here are some of my favorite last-minute meals you can make:

If you ever find yourself wondering “Where can I find Chicken Alfredo near me?” the answer is closer than you think: One Pot Chicken Alfredo can be made right in your own kitchen. It’s comfort food at its finest, and this recipe is the easiest, creamiest, most comforting version out there.

Is Rotisserie Chicken gluten-free?

Yes, it is! Roasted chicken is a delicious gluten-free main course— as long as you make it yourself, so you know exactly what your ingredients are.

Rotisserie Chicken nutrition

If you’re curious about how healthy Rotisserie Chicken is, see the nutrition label below for specifics. When you make your own food, you get to steer clear of sodium, dubious hydrogenated by-products, and stabilizers. All we’re using here is chicken, spices, and a little olive oil.


5 from 34 votes

How to Make Rotisserie Chicken

Once you learn how to make rotisserie chicken at home, with crispy skin and juicy meat, you won't be tempted to grab a bird at the store ever again!
Course Main Course
Cuisine American
Keyword chicken
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 347kcal
  • 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
  • Move an oven rack to the lowest position and preheat oven to 425 degrees.
  • In a small bowl, whisk together the paprika, thyme, garlic powder, onion powder, and 2 teaspoons salt, and 1/2 teaspoon pepper.
  • Remove giblets from chicken (if present) and brush the outside of chicken with olive oil. Rub the spice mixture all over the outside of the chicken (I like to use disposable gloves).
  • Truss the chicken if desired. Place in a baking dish or on a rimmed baking sheet.
  • Bake uncovered until the internal temperature reaches 165 degrees, about 70 to 80 minutes. Brush the chicken periodically (every 20 minutes if desired) with the juices that have accumulated in the bottom of the dish to prevent it from drying out.
  • Serve immediately or place in a slow cooker for up to 8 hours on the lowest possible heat setting.

Recipe 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: 347kcal

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  1. 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?

  2. 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. 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

  3. 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.

  4. Sandy Harris

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

  5. 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

  6. 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.

  7. 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

  8. Tammy F

    Made this chicken tonight for dinner.  It had great flavor, was moist and tender and looked beautiful.  I had no juices after the first 20 minutes, but checked about 10 minutes later and started basting after that every 20 minutes.  Thanks for sharing the recipe.  I will definitely make this again.  5 stars

  9. Mary B

    This recipe is easy and your format for reading through it rocks- thanks! I’m making it for the 4th time in two months. Love saving money with my own chicken vs the grocery store rotisserie chicken. This tastes a bajillion times better too!5 stars

  10. Stephanie G

    Wow this recipe is amazing! Thank you for a fairly quick & very delicious meal that my whole family including my picky 9y enjoyed! I used cut up thighs & legs bc I needed to cut the cooking time, doubled your seasoning to cover all the 12 PC’s. Convect roasted at 400 for 40min uncovered. Followed all your tips & did not nd to change anything. Can’t wait to make this again!5 stars

  11. Alex Tang

    hello, does “1 1/2 teaspoons dried thyme” mean 5.5 teaspoons ? or 0.18 teaspoons ? Thank you.5 stars

    1. meggan

      Hi Alex, 1 1/2 teaspoons dried time means 1.5 teaspoons. Sorry about that!!!! -Meggan

  12. Debbie T.

    Meggan,

    I always make my “rotisserie” chickens in these crock pot. Maybe my crock pot is extra hot, but my 4 pound chicken takes only 3 hours on LOW. Pull temp is 160 degrees. Plop under broiler for a bit to crisp up the skin. Thighs are cooked through and breast is blissfully moist.

    Great dry rub. Thanks! PS: I usually park a split whole onion and some cloves of garlic in the cavity to help the breast moisture but works fine if you don’t have time/ingredients.5 stars

    1. lisa

      What a great idea on putting it under the broiler, after cooking it in the crock pot.

  13. Jennifer B

    I made this last night and it was amazing! My husband cleared his plate which is saying something because I’m not a good cook at all and everyone will agree with me haha but I made this and the directions were so easy to follow and every detail was included. Sometimes with recipes I feel like I have questions that aren’t answered. It was all there! So good! I will be back to your page for more! 5 stars

    1. meggan

      I’m so thrilled Jennifer! For both of us. Obviously you’re well on your way to becoming a rockstar home cook, and I’m always pleased when my recipes work out for somebody. I would totally hug you if you were here. And you made the potatoes too! That’s amazing! Both of those recipes are tasty, so you have an eye for that. :D I’m glad you felt all the details were covered. And I know exactly what you mean. I test recipes constantly and I feel like sometimes I’m just blindly moving forward without all the info! Glad that didn’t happen this time. Please keep cooking, hit me up (in comments or email) if you have questions or need anything. I love it. I’m so excited. Thank you again! You made my day. -Meggan

  14. JOHN SAUTER

    WHAT IS THE PORTION SIZE. 4 OZ., 6 OZ., ETC,? ROTISSERIE CHICKEN

  15. Jessica

    Do you have to do this in a small dish like you show? I’m halfway there following directions to a T with a roasting pan, but barely escaped my fire alarm going off at 20 min because the juices are burning. So far I’ve basted with oil and added about a cup and a half of water total. 

  16. farahfutom

    I used this recipe twice but had to tweak a little both times. I replaced blended fresh onion (1.5 white onion or 2 red onion) and fresh garlic (3 or 4 cloves? I love garlic) for onion powder and garlic powder both times and added 1.5 teaspoon of sugar and 1 teaspoon of cayenne the second time. My husband likes it and suggest we serve this for our guests next time. I forgot to rub oil on my chicken the second time but it still turned out great. Your recipe is simple and so easy to follow. Thank you for such a great, simple recipe!5 stars

  17. Delicious!!! I have NEVER made a roast chicken until today (can you believe that?) and after coming across your recipe the other day I just knew I had to try. The spice blend was perfect and both my partner and I loved it.5 stars

  18. Nicole

    Just put this one in my personal recip file.  Everything down to the cook time was reliable and my husband was crazy about the flavor.  Also, great job wth the video, very helpful and fun to watch5 stars

    1. meggan

      Hi Nicole, the personal recipe file is the highest praise I could ever hope for! Thank you so much. I’m so glad you and your husband enjoyed it. If you need anything else just let me know. And thanks for your kind words on the video. I have to practice more but it’s fun! Take care and thanks again.

  19. Esther

    This was the BEST chicken I’ve ever made! I’ve been on the search for different ways to cook chicken where it doesn’t feel tough in my mouth and under my fork and that’s really juicy like store bought rotisserie chicken. My Crockpot is an older model where the lid doesn’t lock and it’s either low or high. Everything I cook in there doesn’t come out right. I’ve also tried soaking chicken parts in brine and then baking it, searing it on the stove and then baking, using one of those baking bags, and covering it with tin foil as it stands up on a cone up the bum, and it all comes out less than perfect. When I picked your recipe, I didn’t have a lot of time, so I didn’t take the time to measure out the herbs and spices, so I just used a chicken rub by Emeril. I can’t wait to roast another chicken, but this time I’ll take the time to measure out your seasonings. The seasoning that I used, that fell off the bird, burned in the bottom of the pan – I don’t know if that’s normal. I also didn’t have time to hog-tie the chicken and I found out why it’s a good idea – one of the legs stuck to the side of the roasting pan. I’ll be tying it up, next time, too. I bet it keeps the legs from drying out for anyone who didn’t baste every 20 minutes. I did take the time to baste with more olive oil, however my oil also has canola, olive, and grape seed oil blend. Every time I pulled the bird out to baste, a plume of smoke came out and oil splattered. I wonder if it’s because of the oil blend. I’m going to try butter, next time. Do you think chicken stock would work? Or is the oil used to keep the juices in the bird? I wasn’t sure, but after the first 20 minutes, I turned the bird over to get crispy on the breast side and then 20 minutes after that, flipped it back over to be breast side up, again. Is that what you do, or do you just keep the bird on it’s back? Thank you so much for sharing your wisdom with all of us!!5 stars

    1. Jo

      Esther, when I was hosting thanksgiving dinner, I always roasted the turkey breast side down for 2/3 of the time. Then flipped it to brown the rest of the time. I have carried that over to roasting a chicken. I hope you found the breast to be incredibly juicy because of your “mistake”. 

  20. Daria Rose

    This looks awesome! I am 13 and i have 5 brothers and a dad that eat like horses (My mom and I more like humans) So this looks great. I love the spice rub idea. We have always just used Lawry’s (seasoned salt).5 stars

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