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.
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!
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.
Save this Rotisserie Chicken to your “Main Dishes” Pinterest board!
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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!
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 truss chicken if desired. 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). 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.