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!
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!
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.
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.
- Truss and skewer the chicken (giblets removed). Coat generously with the dry rub. 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).
- 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.
- 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.
- 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.
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.
Favorite recipes that use leftover chicken:
- Mexican Chicken Soup
- Chinese Chicken Salad
- Creamy Chicken Pasta with Sun-Dried Tomatoes,
- One Pot Chicken Alfredo
- Thai Peanut Chicken and Noodles
Did you enjoy this recipe? Please leave a rating and a comment below!
How to Make Rotisserie Chicken
- 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.
- 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.
- After rubbing on the spice blend, he chicken can be refrigerated for up to 24 hours before baking.
- 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.