How to Make Rotisserie Chicken

Learn how to make Rotisserie Chicken at home using a simple spice blend and a whole chicken or any combination of chicken pieces. Slow-Cooker friendly! Scroll down for a video tutorial.

Anything the grocery store, Costco, or Sam’s Club can do, you can do better.

Making your own Rotisserie Chicken at home takes nothing more than some chicken, a few common (easy! basic!) spices, and an oven or slow cooker.

Learn how to make Rotisserie Chicken at home using a simple spice blend and a whole chicken or any combination of chicken pieces. Slow-Cooker friendly!

It’s simple, succulent, and something you should probably start making on a weekly basis.

Rotisserie Chicken is seasoned with a delicious blend of spices you probably already have in your pantry: paprika, thyme, garlic powder, onion powder, S&P. That’s it! Just get yourself some chicken!

After baking the chicken, you can eat it immediately or put it in a crock pot all day to simulate the heat lamps and plastic bags of your local grocery store.

To make 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. The skin won’t be as crispy, but the chicken still tastes great!

Learn how to make Rotisserie Chicken at home using a simple spice blend and a whole chicken or any combination of chicken pieces. Slow-Cooker friendly!

This recipe is good for one 4-pound to 5-pound chicken or about 5 pounds of assorted chicken pieces such as breasts, thighs, or quarters.

Look for bone-in, skin-on chicken for best results. However, the seasoning blend is also great applied to boneless, skinless chicken if that’s more your style.

Obviously this is great for a meal-prep situation, too. Even if you discard the skin, the chicken will be moist, tender, and flavorful!

How to Roast 2 Chickens

It takes 70 to 80 minutes to roast two (4 to 5 pound) chickens. That’s the same amount of time it takes to roast one! So go ahead, roast two chickens. Might as well.

Learn how to make Rotisserie Chicken at home using a simple spice blend and a whole chicken or any combination of chicken pieces. Slow-Cooker friendly!

Save this Rotisserie Chicken to your “Main Dishes” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

Learn how to make Rotisserie Chicken at home using a simple spice blend and a whole chicken or any combination of chicken pieces. Slow-Cooker friendly!
5 from 16 votes

How to Make Rotisserie Chicken

Learn how to make Rotisserie Chicken at home using a simple spice blend and a whole chicken or any combination of chicken pieces. Slow-Cooker friendly!

Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 347 kcal


  • 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


  1. Move an oven rack to the lowest position and preheat oven to 425 degrees.

  2. In a small bowl, whisk together the paprika, thyme, garlic powder, onion powder, and 2 teaspoons salt, and 1/2 teaspoon pepper.

  3. Remove giblets from chicken (if present) and truss chicken if desired. Brush the outside of chicken with olive oil.

  4. Rub the spice mixture all over the outside of the chicken (I like to use disposable gloves). Place in a baking dish or on a rimmed baking sheet.

  5. 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.

  6. 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. 

Learn how to make Rotisserie Chicken at home using a simple spice blend and a whole chicken or any combination of chicken pieces.

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  1. 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!!

  2. 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!

  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!

  4. Love rotisserie chicken- definitely need to give this recipe a go!

  5. 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 !

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

  7. Can you cook it in the crock pot instead of the oven?

    • 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).

  8. Is the chicken supposed to be covered or uncovered?

    • 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!

  9. Thank you for the super quick reply! Can’t wait to try it!

  10. If I have a gas stove do I still need to put it on the lowest rack?

  11. I have got to try this! I imagine it’s even more cost effective if I purchase whole chickens in bulk :D

  12. I tried this recipe tonight and it was absolutely awesome. I will definitely never have to buy another rotisserie chicken and wonder how much MSG and bad oil I am eating. My 7-year-old granddaughter gave it a huge thumbs-up. The spice mixture is perfect, thank you so much for sharing this recipe.

    • I’m so happy to hear that Belinda! Thank you so much for letting me know. :) It’s definitely a favorite around here. I make one every Sunday!

  13. I made this tonight and it turned out awesome! Thank you! It’s hubby approved (:
    One tip I would give is to make sure you consistently baste the meat as it can dry out quickly.

    • Hi Courtney, thank you so much! I appreciate the tip too. I will definitely add that in the recipe. Good call. So glad you enjoyed it! Thanks again and take care. :)

  14. Hi Megan
    If I wanted to make two 5 lb chickens at once how long should I cook for?

    • Hi Christina, it will be about the same amount of time or possibly an extra 10-15 minutes. If you have a roasting pan large enough, just nestle them side by side. It will not take significantly longer to roast 2 vs. 1. So roasting 2 is a great idea! Thanks for your question.

  15. This is so easy! In the midwest we have Smart chicken and they are big, clean birds. Not the chicken with yellow skin:( Great meal and hopefully their will be enough leftover for my lunch tomorrow!

  16. This will be added to my recipe book as ”woah-dang chicken’!!! Amazing!! My chicken was almost 6lbs and 1hr20mins was perfect!! And then I boiled the carcuss for chicken stock! I am done spending $8-$10 on a rotisserie chicken that’s been under a heat lamp for hours when I can get a whole chicken for $5 and make this!! Yes!! 

    • This makes me so happy ‘Gena! I love hearing people will cook more at home – it tastes better, usually costs lest, the benefits go on and on. I love this rotisserie chicken recipe so THANK YOU for giving it a chance. So glad you liked it! Take care. :)

  17. This dish was a hit with the entire family. Chicken was moist and 10x better than store bought!! We will be making this again and again!

    • SO GREAT to hear that, Stacy! Thank you. :) It’s a hit for me as well, we make it all the time!

  18. I have a 11lb chicken how much longer should I cook it?

    • Hey there! Wow, that is one big chicken. I have never tried this recipe with such a large bird, but here’s what I found on AllRecipes. The cooking method is different from mine, but it sounds logical to me. First, roast the chicken at 450 degrees for 10 minutes (to crisp the skin). Second, roast the chicken at 350 degrees for 20 minutes per pound (220 minutes). That comes out to 230 minutes total, or nearly 4 hours. I would definitely baste the chicken often to prevent it from drying out. I think it should work but if you’d like to report back and let me know, I would appreciate it! I’ll look for a bird that large so I can test it myself. Thank you!

  19. It won’t dry out in crock pot ? Cooking it right now ! Lol 

    • Hi Monique! It shouldn’t dry out in a crockpot. All the moisture gets trapped in those, so it’s more like steaming. :) You should be good! Thank you! :) I hope you love it!

  20. I am going to make this Sunday.  I hate to seem foolish, but do I cook this breast up or down.  In  the picture it looks breast down?
    As you can tell I am not a great chicken cook.

    • Breast up! Cook it breast up. Sorry about that, I will have to rephotograph this, ha ha. You are clearly not that bad of a cook! :D

  21. HI.       Have a a George FOREman rotisserie and i am just  wondering how long would you rotisserate for and at what temperature  

  22. This is in the oven now, hopefully you get to answer it in time lol! It’s been in about 20 minutes and there’s no juice to baste it with, is that OK?

    • Hi Amanda! What I do if there is no juice (and I need to update the recipe to say this, so thanks for reminding me) is to brush it with extra olive oil. That’s what I do. It’s not required, but if you are worried about the chicken drying out, do that! I hope you love it. I make 2 of these every weekend! Thanks for your comment!

  23. I made this last week with a 4 lb chicken and it was the most tender, most juicy rotesserie chicken we have ever had! I’m making it tonight, but the only chix available were slightly larger (mine is about 5.5 lbs) how much longer would you extend cooking time for?

    • Hi, Sarah! I would actually just check it at 70 minutes and in 10-minute increments after that. It might end up being the same. When I do 2 chickens, it’s the same amount of time (obviously that’s two chickens, not 1 chicken double the size, but I still thought it would take longer and it didn’t). Sorry I don’t have an exact answer, but it will probably be close to about the same, possibly 10-15 minutes longer. Thank you!

  24. Do you cook it the entire time in the oven on 425 or lower it at some point. Thank you

  25. Do you cook on 425 the whole time. I have a 6 lb hockey. Or do you turn down after a while?

    • Hi Kimberly, I cook it at 425 the whole time. I baste it periodically so it doesn’t dry out. You could definitely turn it down after a while if you wanted to. I have seen recipes like that, and especially since it’s a 6-pound bird. I just don’t know exactly what the cooking time would be if you turned it down at some point. You’d just have to check it, but obviously it would work! Thanks for the question. It’s a good one.

  26. This is such a great, simple recipe! I’m glad I came across your blog!

  27. Great recipe. My family gobbled it up happily.

  28. This looks great! Question: if I were to bake the chicken in the oven, and then transfer to a slow-cooker…would I add the juices from the oven pan to the slow cooker as well? Thanks!

    • Hi Amber! Yes! Why not? I don’t think it’s required, but why waste them? I would definitely do that. I will update the recipe so this is clear. Thank you for the question!

  29. Delicious recipe! I bought a whole chicken on a whim because they were on sale but had no clue how to cook one. I assumed it would take forever to cook but that was not the case at all!

    I will say that when I opened the oven to baste for the first time I was wecomed with a face full of smoke. There were no juices at all. I poured about half a cup of water in my pan and that fixed that! Great mix of spices – better than the store. Chicken turned out perfect and moist.

  30. can you roast vegetables in the pan with this?

    • Hi Sheryl, yes you can. However, the high temperature and amount of time it takes to roast the chicken, you may have to add the vegetables later in the cooking time. I will put this on my list to test next week so I can be more informed and update the post. It actually sounds really obvious – who WOULDN’T want to roast vegetables with their chicken?! In the meantime, if you want to try yourself, just keep an eye on the vegetables. Add them later, make sure they are coated in oil, perhaps add extra liquid to the bottom of the pan. You just don’t want them to scorch. I’ve had this problem (the scorching) with other roast chicken recipes that just assume it will all cook together fine and perfectly (such as Ina Garten’s). But it didn’t work (everything burned). The process needs some attention. Thanks for the question!

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