How to Make Rotisserie Chicken

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.

Rotisserie chicken in a cast iron skillet.
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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.

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!

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.

At first glance it may seem unnecessary, but trussing a chicken for roasting ensures delicious, evenly-cooked poultry that looks as good as it tastes. Here I’ll show you how to truss a chicken using twine, to make your best roast chicken yet. 

How to Make Rotisserie Chicken in 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.
  2. 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).
  3. Let it rest about 10 minutes before carving.

How to Make Rotisserie Chicken in the Oven

  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.
    Precooked rotisserie 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.

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.

  1. Transfer your spice-rubbed chicken to a slow cooker.
  2. 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.

How to Roast 2 Chickens

What’s better than one rotisserie chicken? Two rotisserie chickens! The baking time is exactly the same! 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.

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.

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!

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:

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.

5 from 40 votes

How to Make Rotisserie Chicken

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!
Course Main Course
Cuisine American
Keyword chicken
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 332kcal
  • 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.

Recipe 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: 332kcal

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  1. RONDA WHITROW

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

  2. 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

  3. 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!

  4. 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!

  5. 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!

  6. 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. :)

  7. 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

  8. 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.

  9. 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. :)

  10. 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!

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

  12. Shyann

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

  13. Darlene

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

  14. 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!

  15. 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).

  16. Erin @ SimpleSweetSavory

    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

  17. 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!!!

  18. Love rotisserie chicken- definitely need to give this recipe a go!5 stars

  19. Sarah

    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

  20. 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

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