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.
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.
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.
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.
- Brush a little olive oil all over the bird to help the dry rub adhere to the skin while cooking. Then
- Use the dry rub generously, patting the chicken to make sure the rub sticks.
- 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.
- 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.
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.
- Transfer your spice-rubbed chicken to a slow cooker.
- 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.
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.
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:
- Rotisserie Chicken tortilla soup: Try my Mexican Chicken Soup for a fun and filling weeknight dinner using rotisserie chicken.
- Rotisserie Chicken salad: If you’re looking for a fun, outside of the box Rotisserie Chicken salad recipe, look no further than my Chinese Chicken Salad or my Cobb Salad. It’s got crunch for days and will get you out of that lunch slump faster than you can say. Or, here are three recipes for actual chicken salad itself.
- Rotisserie Chicken tacos: There’s never been a quicker dinner. Whip up some Chipotle copycat Corn Salsa and Black Beans, warm some tortillas, and the best do-it-yourself chicken tacos you’ve ever had are on the horizon!
- Rotisserie Chicken with pasta: Make a delicious pasta dinner like Creamy Chicken Pasta with Sun-Dried Tomatoes, or my recipe for One Pot Chicken Alfredo. Most of the work is already done for you. I'm also obsessed with this Thai Peanut Chicken and Noodles recipe.
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.
How to Make Rotisserie Chicken
- 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.
- 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.
- After rubbing on the spice blend, he chicken can be refrigerated for up to 24 hours before baking.
- 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.