Rotisserie Chicken
Make juicy, golden-brown rotisserie chicken at home using simple spices and your oven or rotisserie. Perfect for family dinners and meal prep.
Equipment
- - Roasting pan with rack or rotisserie spit
- - Kitchen twine
- - Meat thermometer
- Mixing bowl
- - Basting brush (optional)
Ingredients
- - 1 whole chicken 3.5 to 4.5 pounds
- - 2 tablespoons olive oil
- - 1 tablespoon paprika
- - 2 teaspoons kosher salt
- - 1½ teaspoons garlic powder
- - 1 teaspoon onion powder
- - 1 teaspoon dried thyme
- - ½ teaspoon black pepper
- - ½ teaspoon cayenne pepper optional
- - 1 lemon halved
- - Fresh herbs thyme, rosemary, optional
Instructions
- Preheat oven to 375°F or prepare rotisserie grill.
- Pat chicken dry and remove giblets.
- Mix spices. Rub chicken with olive oil and season inside and out.
- Stuff with lemon and herbs. Tie legs and tuck wings.
- Oven method: Roast on rack for 1h–1h 20min until internal temp hits 165°F.
- Rotisserie: Cook 1.5h, basting halfway.
- Let rest 10–15 minutes before carving.
Notes
- Add butter under skin for extra richness.
- Refrigerate leftovers for up to 4 days.
- Use carcass for homemade chicken stock.
- Refrigerate leftovers for up to 4 days.
- Use carcass for homemade chicken stock.