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.
Table of Contents
  1. Rotisserie seasoning ingredients
  2. Ingredient notes
  3. Rotisserie instructions
  4. Oven instructions
  5. Recipe tips and variations
  6. How to Make Rotisserie Chicken Recipe

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!

Rotisserie chicken seasoning ingredients on a white plate.

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

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). Let it rest about 10 minutes before carving.
    A cooked chicken in a rotisserie oven.

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.

  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). 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.

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

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! 
4.97 from 107 votes
Prep Time 5 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 15 mins
Servings 6 servings
Course Main Course
Cuisine American
Calories 359

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

  1. 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.
  2. 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.
  3. 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.
  4. Make ahead: After rubbing on the spice blend, he chicken can be refrigerated for up to 24 hours before baking. 
  5. 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.
  6. Leftovers: Cool leftovers quickly and store covered in the refrigerator. Use within 3 to 4 days.
  7. 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

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Comments

  1. Hi, I am planning on making this for a lunch party tomorrow. It’s my 1st time using the rotisserie feature of my Ilve Dual Fuel range. Do you know what temp and how long I cook this using a rotisserie in a full size oven? Also, can I substitute Smoked Paprika?? Thanks in advance

    1. Hi Rebecca, sorry about my late response. I’m sorry but I don’t know exactly. Each model has different settings and cook times; it seems to range from 350 degrees and up. I would recommend you check out the manufacturers directions. Sorry about that! – Meggan

  2. On a scale 1 through 10 how good is this rotisserie chicken because I’m trying to make a couple of them when I get put on The Bachelor so I can be in the corner eating it while everyone else is fighting over some guy that will probably divorce them in like a year or two? Thank you for your time.

    1. Hey Jada, this chicken is definitely a 10/10. Wishing you the best on your Bachelor journey and can’t wait to see you chowing down on that chicken during cocktail parties! – Meggan

  3. Hey Megan! We have a new Emeril Lagassee 360 XL Air Fryer and we are still getting used to it. We made your recipe and cooked the rotisserie chicken the other night. 3 1/2 lb. chicken at 365 degrees for 55 -60 minutes. It was absolutely better than any store bought rotisserie chicken, so moist, juicy, and tender. You can’t use foil to cover the drip pan, it’s a no no, for safety reasons it doesn’t catch fire on the bottom heating elements; however, cleaning the drip pan is a breeze as we spray it with the new Dawn dishwashing spray and let it soak for a few minutes! Thank you so much for sharing your recipe.5 stars

  4. I LOVE this recipie! I’ve baked my chicken in the oven 4 times now and it has been a hit every time!

    1. Hi Murielle, I’m so sorry it didn’t crisp! How long did you bake it for, and were you basting the olive oil-coated chicken every 15 to 20 minutes? I’m so sorry again – Meggan

  5. First time using a rotisserie and this chicken recipe didn’t disappoint. Absolutely delicious – so easy to make and delicious. Very moist and flavorful. Is a household favorite!!5 stars

  6. Hi Meggan Hill
    U R awesome wonderful chef
    I like ur Rotisseri chicken and many more recipes
    All the best good luck 👌👍❤🥰

  7. Omg! This was the best rostisserie style chicken in the oven ever! My family and I loved it! But make sure you do baste it every 15 minutes so it doesn’t burn.4 stars

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