How to Make Rotisserie Chicken

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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.

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.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

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

First, you’ll need a great rotisserie oven. The one I own has been discontinued (the Cuisinart Rotisserie Convection Toaster Oven), so I recommend the Instant Vortex Plus Air Fryer. It has a program for making rotisserie chicken, and it’s highly rated with 4.5 stars from over 55,000 reviews on Amazon.

The below cooking times are based on my rotisserie oven, but 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

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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! 
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Course Main Course
Cuisine American
Calories 359
4.99 from 245 votes




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


  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, the 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.


Calories: 359kcalCarbohydrates: 1gProtein: 27gFat: 27gSaturated Fat: 7gCholesterol: 109mgSodium: 103mgPotassium: 295mgFiber: 1gSugar: 1gVitamin A: 541IUVitamin C: 2mgCalcium: 21mgIron: 2mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill

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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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  1. I have a Vortex Power pro plus air fryer, and I am super excited to try out the rotisserie accessories with the small chicken I had in the freezer! Your recipe was the first I came upon, and it seems like it should be easy. Hopefully I don’t mess it up, and can post another reply after dinner. Thanks!

    1. Hi Crystal, thank you so much for your comment! Thank you for trusting my recipe! Please let me know how you liked it! – Meggan

  2. Excellent Rotisserie Chicken recipe in the oven!! I made this fabulous recipe last night and the result was absolutely wonderful and a moist tasty chicken. Trussed the chicken and placed it on a iron cast pan in the oven… basting it like clockwork during the cooking. Better than any restaurant bought takeout…

    Thanks for sharing this recipe! It’s a KEEPER!5 stars

  3. I made this chicken last night and it was so moist and delicious! I don’t have a rotisserie, so I made it in the oven. Will definitely make this again!5 stars

  4. exceptional recipe! roasted in oven on a cast iron pan for 80 minutes. simply exquisite results: flavourful throughout, crispy skin, juicy inside. hands down this will be my go-to for roast chicken. trussing and basting the bird are KEY (i also drizzled about 2 tbsp of melted butter before bunging in the oven ; ) #simplydeelish thank you for this awesome recipe5 stars

    1. You’re so welcome, Autom! Sounds absolutely dreamy, and love the extra butter! Take care! – Meggan

  5. Best rotisserie chicken ever! Easy to make, great flavor, and crispy skin. The chicken literally fell off the bones. This will be a definite part of my regular menu rotation5 stars

  6. Curious about rotisserie on a grill. There is no ‘rotisserie’ setting like your cusinart. What about temperature if you don’t have one of those fancy machines?

    1. Hi Joe, I haven’t tested this using a grill, just oven and slow cooker in addition to the rotisserie. Sorry about that! – Meggan

  7. This was the best-tasting chicken I have ever roasted! Very easy and terrific flavor–savory, but not overwhelming. I sprayed the chicken with oil to cut down on the fat, spread it with the rub, and put it in the refrigerator uncovered for a few hours before roasting in a cast iron skillet. I don’t have a baster, so just used a brush to spread pan drippings on the chicken every so often. The skin came out nice and crispy (I’m not supposed to eat it, but just couldn’t resist!) Thank you for this great recipe!5 stars

  8. 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

  9. 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

  10. 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

  11. 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

  12. 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

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

  14. 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

  15. What size chicken did you use in your cuisinart rotisserie? I bought an air fry rotissiere oven this weekend and it can’t even hold a standard size chicken(5 lbs)!! Was looking forward to making an rotisserie chicken :(

    1. Hi Kiskie! I’m so sorry the chicken didn’t fit in your air-fry rotisserie! The rotisserie I have can fit up to a 4-pound chicken. I’m sorry about that! It sounds like it ruined your weekend plans. – Meggan

  16. I just made this in the oven today instead of a turkey. My eyes flew open after my first bite. My entire family looked at me like I had created a masterpiece. This was amazing!! Moist, flavorful, tender, tasty, incredible. Thank you so much. A little Christmas miracle!5 stars

  17. Have you tried this in an electric roaster oven? I want to do two chickens but I’m new to this appliance. Any advice? I don’t have a regular oven.

  18. An excellent and simple rub. Used it on my gas BBQ rotisserie stick nd it was moist, tender, flavourful and fast. An easy summertime supper. Thanks for this excellent recipe. 🇨🇦5 stars

  19. I did not think that an oven roasted chicken could taste like a rotisserie one but this recipe is awesome. I am going to make two chickens at a time from now on….great to give to a friend or household with a salad and even a loaf of bread to give them a night off from cooking.5 stars

  20. This is a great article with lots of great tips! I’m sure the chicken will taste absolutely fantastic each time! Cool how many minerals are included in the nutrition facts.
    This issue I have with this article is that the author believes a rotisserie chicken may be cooked in a pan in the oven, or in a slow cooker or even maybe a toaster oven! How can you cook a rotisserie chicken like this? A rotisserie chicken must ROTATE….obviously! That’s why it is called rotisserie!?
    Pedantic or not, hoping we know the difference between a roast chicken and a rotisserie chicken.

    1. The new toaster ovens actually come with a rotating spit so you’re able to rotate. There is even a rotate option. I use it all the time.

  21. Do you brine your chicken first? What’s a good salt to water ratio for brine? Can’t wait to try this!!

    1. Hi Jean, I do not brine the chicken first, but you definitely can! Makes for a juicier bird.

      To brine a whole chicken (around 4 pounds): 2 quarts cold water + 1/2 cup table salt for 30 to 60 minutes.

      Another option is salting it which has basically the same effect as brining but without the water. It just takes a lot longer.

      To salt a whole chicken (around 4 pounds): 1 teaspoon kosher salt per pound for 6 to 24 hours.

      Apply the salt evenly inside the cavity and under the skin of breasts and legs and set on a wire rack set over a rimmed baking sheet in the refrigerator. If you’re salting it for longer than 12 hours, wrap the whole thing (baking sheet and all) in plastic wrap.

      If you have any other questions, just let me know! Thank you! I hope you like it. :) -Meggan

    1. please delete my previous questions. i just read the part where she explains everything. thank you

    1. 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

    1. 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

  22. 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. 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

  23. 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?

  24. 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. 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

    2. Mike,
      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. 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.

    4. Excellent comment Mike. There are lots of proud Americans too stupid to know that our standards of measurement are absurd and the rest of the world has it right. Don’t let the ignorant bog you down. Go metric. Proud and humble American.5 stars

  25. 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.

  26. 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

  27. Hi,
    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. Hi Sara…I love what you’re doing although it seems like a lot of work. How did it turn out dear?

  28. 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

  29. 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

  30. 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

  31. 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

  32. Meggan,

    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

  33. 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. 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

  34. Do you have to do this in a small dish like you show? I’m halfway there following directions to a T with a roasting pan, but barely escaped my fire alarm going off at 20 min because the juices are burning. So far I’ve basted with oil and added about a cup and a half of water total. 

  35. I used this recipe twice but had to tweak a little both times. I replaced blended fresh onion (1.5 white onion or 2 red onion) and fresh garlic (3 or 4 cloves? I love garlic) for onion powder and garlic powder both times and added 1.5 teaspoon of sugar and 1 teaspoon of cayenne the second time. My husband likes it and suggest we serve this for our guests next time. I forgot to rub oil on my chicken the second time but it still turned out great. Your recipe is simple and so easy to follow. Thank you for such a great, simple recipe!5 stars

  36. Delicious!!! I have NEVER made a roast chicken until today (can you believe that?) and after coming across your recipe the other day I just knew I had to try. The spice blend was perfect and both my partner and I loved it.5 stars

  37. Just put this one in my personal recip file.  Everything down to the cook time was reliable and my husband was crazy about the flavor.  Also, great job wth the video, very helpful and fun to watch5 stars

    1. Hi Nicole, the personal recipe file is the highest praise I could ever hope for! Thank you so much. I’m so glad you and your husband enjoyed it. If you need anything else just let me know. And thanks for your kind words on the video. I have to practice more but it’s fun! Take care and thanks again.

  38. This was the BEST chicken I’ve ever made! I’ve been on the search for different ways to cook chicken where it doesn’t feel tough in my mouth and under my fork and that’s really juicy like store bought rotisserie chicken. My Crockpot is an older model where the lid doesn’t lock and it’s either low or high. Everything I cook in there doesn’t come out right. I’ve also tried soaking chicken parts in brine and then baking it, searing it on the stove and then baking, using one of those baking bags, and covering it with tin foil as it stands up on a cone up the bum, and it all comes out less than perfect. When I picked your recipe, I didn’t have a lot of time, so I didn’t take the time to measure out the herbs and spices, so I just used a chicken rub by Emeril. I can’t wait to roast another chicken, but this time I’ll take the time to measure out your seasonings. The seasoning that I used, that fell off the bird, burned in the bottom of the pan – I don’t know if that’s normal. I also didn’t have time to hog-tie the chicken and I found out why it’s a good idea – one of the legs stuck to the side of the roasting pan. I’ll be tying it up, next time, too. I bet it keeps the legs from drying out for anyone who didn’t baste every 20 minutes. I did take the time to baste with more olive oil, however my oil also has canola, olive, and grape seed oil blend. Every time I pulled the bird out to baste, a plume of smoke came out and oil splattered. I wonder if it’s because of the oil blend. I’m going to try butter, next time. Do you think chicken stock would work? Or is the oil used to keep the juices in the bird? I wasn’t sure, but after the first 20 minutes, I turned the bird over to get crispy on the breast side and then 20 minutes after that, flipped it back over to be breast side up, again. Is that what you do, or do you just keep the bird on it’s back? Thank you so much for sharing your wisdom with all of us!!5 stars

    1. Esther, when I was hosting thanksgiving dinner, I always roasted the turkey breast side down for 2/3 of the time. Then flipped it to brown the rest of the time. I have carried that over to roasting a chicken. I hope you found the breast to be incredibly juicy because of your “mistake”. 

  39. This looks awesome! I am 13 and i have 5 brothers and a dad that eat like horses (My mom and I more like humans) So this looks great. I love the spice rub idea. We have always just used Lawry’s (seasoned salt).5 stars

  40. This looks wonderful. I am using this recipe for our Christmas dinner this year. Cooking a turkey for just 2 has been so silly the last few holidays. I don’t know why i never thought to do a smaller chicken instead. Thanks!!!5 stars

    1. Yes, like a roasting rack. I don’t use one because there isn’t grease dripping in to the bottom of the pan. But you should use one if you want to! I did try putting the chicken on a bed of vegetables once and it worked very well. Thanks!

    1. Hi Cathy, I do not use a rack (although you are welcome to). And actually, the chicken does not drip a lot of grease. Most of the time, if I have to baste the chicken during roasting time, I just olive oil because there is nothing in the bottom of the pan. This definitely depends on the chicken though! I hope this is helpful. Use a rack if you want, and if you have no grease for basting, add some. Thanks for the question!

  41. OMG It was amazing Rotisserie Chicken is a favorite in our house and I need new ways to cook it. I love how easy this sounds and this looks like something my family will love!Thanks5 stars

    1. 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!

  42. 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.5 stars

  43. 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!5 stars

    1. 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!

    1. 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.

  44. 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?5 stars

    1. 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!

  45. 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?

    1. 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!

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

  47. 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.

    1. 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

    1. 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!

    1. 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!

  48. 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!5 stars

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

  49. 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!! 5 stars

    1. 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. :)

  50. 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!5 stars

    1. 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.

  51. 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.5 stars

    1. 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. :)

  52. 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.5 stars

    1. 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!

    1. 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!

    1. 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).

  53. I love rotisserie chicken and I don’t always have time to run to Costco. This looks so easy and so delicious! Pinning!5 stars

  54. 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 !5 stars

    1. Thanks for laughing at my jokes, Cindy. :) Not everyone appreciates my sense of humor. But at least I make myself laugh!!!

  55. 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!5 stars

  56. 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!5 stars

  57. 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!!5 stars