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.

Rotisserie chicken in a cast iron skillet.
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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 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.
  2. 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).
  3. Let it rest about 10 minutes before carving.

How to Make Rotisserie Chicken in the Oven

  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.
    Precooked rotisserie 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).

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.

Sauce being drizzled onto rotisserie chicken in a cast iron skillet.

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.

How to Roast 2 Chickens

What’s better than one rotisserie chicken? Two rotisserie chickens! The baking time is exactly the same! 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.

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!

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:

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 40 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 332kcal
  • 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

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.

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. 


Calories: 332kcal


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  1. Sue

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

  2. Saucy Cook

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

  3. Cindy

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

  4. Dave

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

  5. 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

  6. 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

  7. 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

  8. 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?

  9. 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

      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?
      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

  10. 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.

  11. Sandy Harris

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

  12. 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

  13. Sara Baine

    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?

  14. 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

  15. 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

  16. 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

  17. 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

  18. 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

  19. Debbie T.


    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.

  20. 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

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