If you love juicy and flavorful rotisserie chicken, make your own at home!
Whether you have a rotisserie or want to bake it in the oven, this rotisserie chicken recipe is tender and juicy with crispy skin.
With minimal prep work and your own fave seasonings, this is a go to for us!
Make Rotisserie Chicken at Home!
It’s so simple, you’ll love homemade even more than store-bought rotisserie chicken!
- Season it however you like, either simply with salt & pepper or with the rotisserie chicken seasoning recipe below.
- You can make it in the oven or on a rotisserie or in the air fryer.
- Meal prep and make a couple of chickens and freeze the meat from one for easy meals another day!
- Shred it on top of a salad, turn it into a chicken sandwich, use it in a chicken noodle soup, make it into a chicken pot pie, or use it in chicken quesadillas! The possibilities are endless!
Ingredients for Rotisserie Chicken
Chicken – You’ll need a whole chicken for this recipe. If you have a large enough rotisserie, you can cook two chickens at once (great for busy weeknights) or try a turkey.
Olive oil – I use olive oil, but you can use any oil you have on hand. The oil helps the seasonings to stick and makes the skin extra crispy.
Seasonings – Experiment with different seasoning blends to find your favorite! You can try the seasonings in this recipe, a homemade chicken seasoning, or your preferred pre-made seasoning (I love this seasoning). Skip the fresh garlic as it will burn in this recipe.
How To Make Rotisserie Chicken
I make rotisserie chicken on a rotisserie (use a rotisserie on a grill or an electric rotisserie oven). If you don’t have one, you can make baked rotisserie chicken as you would make a roast chicken. While it’s not technically a rotisserie chicken if baked in the oven, the flavor is very similar!
To Prepare the Chicken:
- Ensure the cavity of the chicken is empty.
- Mix the seasonings together. Pat the chicken dry and rub it with olive oil and seasoning mixture.
- Bend the wings behind the chicken and tie the legs together.
To Oven Roast:
To make this recipe in a roasting pan:
- Roast for 12 minutes at 450°F, then drop down to 350°F and roast for another 60 to 70 minutes until the chicken reaches 165°F internally.
- Once removed from the oven, let the chicken rest for at least 10 minutes to seal in the juices.
To Cook a Chicken on a Rotisserie:
To make this recipe use either a rotisserie on a grill or an electric rotisserie oven:
- Cook for about 18-22 minutes per pound (this will vary based on the type of rotisserie you use) until the chicken reaches an internal temperature of 165°F in the thickest part of the thigh.
- Turn the heat off and let the chicken continue to “carryover cook” for another 15 minutes.
- Once removed from the rotisserie, let the chicken rest for at least 10 minutes to seal in the juices.
How To Cut Rotisserie Chicken
Cut a rotisserie chicken just like you would carve a turkey.
- Remove the string around the legs and unwind the wings from the body.
- Using a paring knife, cut from the leg/thigh joint that is attached to the body. Separate the leg from the thigh, if desired. The wings can simply be twisted away from the body.
- Using a sharp chef’s knife, cut slices from the center where the breastbone is across each left and right side.
- Serve the chicken as slices or shred for salads or wraps, sandwiches, or soup!
Leftovers
Leftover rotisserie chicken usually gets used up quickly because of all the different ways it can be served! Keep it in the refrigerator in a sealed container or a zippered bag for up to 4 days.
Leftovers can also be frozen in air-tight containers or freezer bags for about 3 months!
Best Ways to Use Rotisserie Chicken
Did you love this easy Rotisserie Chicken? Be sure to leave a rating and a comment below!
Rotisserie Chicken
Equipment
Ingredients
- 1 small fryer chicken about 3.5 to 4 lbs
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ¼ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and pepper to taste
Instructions
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In a small bowl, combine paprika, smoked paprika, garlic powder, onion powder. Add 1 teaspoon salt and ½ teaspoon pepper (more or less to taste) and mix well.
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To prepare the chicken, dab the skin dry with paper towels.
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Rub the outside of the chicken with olive oil and season generously with the spice mixture.
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Gently fold the wings behind the chicken. Using kitchen twine, tie the legs together. Ensure the cavity is empty.
To Cook on a Rotisserie
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Center the chicken on a rotisserie spit. If using a grill rotisserie, preheat to medium heat, 350°F. (see notes for oven directions).
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Cook chicken for 18-22 minutes per pound, or until the chicken reaches 165°F on a meat thermometer. A 3.5lb chicken will cook for 60-80 minutes.
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Once the chicken has reached the right temperature, turn off the heat and allow the chicken to rotate for 15 minutes without heat.
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Remove from the rotisserie and serve.
Notes
To Roast in the Oven
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Preheat oven to 450°F. Place chicken, breast-side up, in a cast iron skillet or in a small dish.
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Roast 12 minutes, reduce heat to 350°F and cook an additional 60-70 minutes or until chicken reaches 165°F.
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Rest 15 minutes before carving.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Main Course
Cuisine American
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Would this work ok using chicken pieces, putting the oil and seasoning on and baking it with the skin side up on a jelly roll pan in the oven?
The seasoning would taste great but you will need to adjust the cooking time depending on what you are cooking.
I was going to do this on the grill, but a pop-up thunderstorm forced me to cook indoors. Thankfully, your recipe includes directions for the oven. The chicken turned out amazing! Flavorful and juicy. I roasted some veggies in the same pan and my husband couldn’t stop raving about it all. This is my new go-to recipe for oven-roasted chicken. TY!
I am so excited! I just had an ebay delivery of a Farberware Open Hearth Rotisserie/Grill like my parents had in the 80’s. Many a fantastic roasting chicken, ham and pork loin roast was created on it over the years.
Your recipe gave me timing instructions by minutes per pound, which I really appreciate.
Making a bird just shy of 6 lbs this coming weekend. going to stuff the cavity before tying with a quartered lemon, onion, a broken up stalk of celery, fresh bruised sprigs of left over rosemary, sage, thyme and parsley. Season the outside with evoo and fresh ground pepper and salt it last.
Hit up Dollar Tree for a shower curtain liner to cover one end of my table with. a bit of water in the drip tray and good to go! A warm house, a bird rotiss’ing or oven roasting is Divinity
Thank you for the reminders….need to hit Walmart for kitchen twine.
my chicken was so moist and yummy
my chicken was so moist and yummy