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!

A rotisserie chicken on a white plate with slices of lemon.

Recipe 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.

Do I have to truss 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.

You can read more about how to truss a chicken.

A trussed chicken on a countertop.

Step-by-Step Instructions for using a Rotisserie:

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

Roasting it in the oven:

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).
    Sauce being drizzled onto rotisserie chicken in a cast iron skillet.

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.

Recipe tips and notes:

  • 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.
  • Gluten free: This recipe is naturally gluten free and healthy, so enjoy!
  • 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.

A rotisserie chicken on a white plate with slices of lemon.

Favorite recipes that use leftover chicken:

Did you enjoy this recipe? Please leave a rating and a comment below!

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! 
5 from 44 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 15 minutes
Servings: 6 servings
Calories: 359kcal
Author: Meggan Hill


  • 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


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 1/2 teaspoon pepper).
  • Remove giblets and truss the chicken (this is recommended for even cooking).

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. Brush the chicken periodically (every 15-20 minutes) with the juices that have accumulated in the bottom of the dish to prevent it from drying out (If you don't have any juices in the pan yet, you can use 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.



  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. 


Calories: 359kcal | Carbohydrates: 1g | Protein: 27g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 109mg | Sodium: 103mg | Potassium: 295mg | Fiber: 1g | Sugar: 1g | Vitamin A: 541IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 2mg
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  1. Tammy F

    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

  2. Mary B

    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

  3. Stephanie G

    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

  4. Alex Tang

    hello, does “1 1/2 teaspoons dried thyme” mean 5.5 teaspoons ? or 0.18 teaspoons ? Thank you.5 stars

    1. meggan

      Hi Alex, 1 1/2 teaspoons dried time means 1.5 teaspoons. Sorry about that!!!! -Meggan

  5. Debbie T.


    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

    1. lisa

      What a great idea on putting it under the broiler, after cooking it in the crock pot.

  6. Jennifer B

    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. meggan

      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



  8. Jessica

    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. 

  9. farahfutom

    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

  10. 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

  11. Nicole

    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. meggan

      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.

  12. Esther

    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. Jo

      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”. 

  13. Daria Rose

    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

  14. Tory

    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

  15. Cathy Ratliff

    meaning a rack in the pan you cook it in

    1. meggan

      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!

  16. Cathy Ratliff

    Maybe I missed it….but does these need to be on a rack in the oven since they do drip alot of grease

    1. meggan

      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!

  17. 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

  18. Sheryl

    can you roast vegetables in the pan with this?

    1. meggan

      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!

  19. Soulfood

    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

  20. Amber

    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. meggan

      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!

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