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.

How to make rotisserie chicken in a cast iron skillet.

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!
4.94 from 44 votes
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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: 332kcal
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: 332kcal
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  1. 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

  2. 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

  3. 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

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