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 42 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

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 notes)
  • 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 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.

Video

Notes

  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. 

Nutrition

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. Liz

    This is such a great, simple recipe! I’m glad I came across your blog!5 stars

  2. Kimberly

    Do you cook on 425 the whole time. I have a 6 lb hockey. Or do you turn down after a while?

    1. meggan

      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.

  3. Kimberly

    Do you cook it the entire time in the oven on 425 or lower it at some point. Thank you

  4. Sarah

    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. meggan

      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!

  5. Amanda

    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. meggan

      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!

  6. RONDA WHITROW

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

  7. Otecia

    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. meggan

      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

  8. Monique

    It won’t dry out in crock pot ? Cooking it right now ! Lol 

    1. meggan

      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!

  9. Heidimarie

    I have a 11lb chicken how much longer should I cook it?5 stars

    1. meggan

      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!

  10. Stacy

    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. meggan

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

  11. Gena

    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. meggan

      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. :)

  12. Sally Tieso

    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

  13. Christina Wallace

    Hi Megan
    If I wanted to make two 5 lb chickens at once how long should I cook for?

    1. meggan

      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.

  14. Courtney Kramer

    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. meggan

      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. :)

  15. Belinda

    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. meggan

      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!

  16. I have got to try this! I imagine it’s even more cost effective if I purchase whole chickens in bulk :D5 stars

  17. Shyann

    If I have a gas stove do I still need to put it on the lowest rack?

  18. Darlene

    Thank you for the super quick reply! Can’t wait to try it!5 stars

  19. Darlene

    Is the chicken supposed to be covered or uncovered?

    1. meggan

      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!

  20. Melissa

    Can you cook it in the crock pot instead of the oven?

    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).

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