Easy Rotisserie Chicken Recipe
Whether you buy one from the store or make your own at home, rotisserie chicken is one of the easiest ways to enjoy a delicious and satisfying meal with minimal effort.
Equipment
- Roasting Pan or Cast-Iron Skillet
- Kitchen twine
- Meat Thermometer
- Basting Brush (Optional)
- Sharp Knife or Kitchen Shears
- Cutting board
Ingredients
For the Chicken:
- 1 whole chicken about 4-5 lbs
- 2 tbsp olive oil or melted butter
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika for color and flavor
- 1 tsp dried thyme or rosemary optional
- ½ tsp cayenne pepper optional, for a little heat
For the Cavity (Optional, for Extra Flavor):
- 1 lemon halved
- 4 garlic cloves smashed
- 1 small onion quartered
Instructions
- Preheat the Oven – Set your oven to 375°F (190°C). If you want extra crispy skin, you can start at 425°F (220°C) for the first 15 minutes, then lower the temperature.
- Prepare the Chicken – Pat the chicken dry with paper towels. This step is important because removing moisture helps the skin crisp up beautifully!
- Season the Chicken – Rub olive oil or melted butter all over the chicken, making sure to coat it evenly. Then, sprinkle the seasoning mix (salt, pepper, garlic powder, onion powder, paprika, thyme, and cayenne) all over. Don’t forget to season inside the cavity too!
- Pro Tip: For extra flavor, carefully loosen the skin over the breast and rub some seasoning underneath. This keeps the meat juicy and flavorful!
- Stuff the Cavity (Optional) – Place the halved lemon, smashed garlic, and quartered onion inside the chicken. This adds a subtle aroma and moisture while cooking.
- Truss the Chicken (Optional) – If you have kitchen twine, tie the legs together and tuck the wings under the body. This helps the chicken cook evenly and look more presentable!
- Roast the Chicken – Place the chicken breast-side up in a roasting pan or cast-iron skillet. Roast for 1 hour 15 minutes to 1 hour 30 minutes, depending on the size of your chicken.
- If you started at 425°F (220°C), lower the temperature to 375°F (190°C) after 15 minutes.
- Baste the chicken with its own juices every 30 minutes to keep it moist and flavorful.
- Check for Doneness – Use a meat thermometer to check the thickest part of the thigh (without touching the bone). It should read 165°F (74°C). If you don’t have a thermometer, pierce the thigh—if the juices run clear, it’s done!
- Rest Before Carving – Remove the chicken from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute, keeping the meat tender and juicy.
- Pro Tip: Cover the chicken loosely with foil while resting to keep it warm.
- Carve and Serve – Use a sharp knife to cut the chicken into pieces and serve with your favorite sides! Don’t forget to save the bones for homemade chicken broth.
Notes
Nutritional Value (Per Serving, Approximate)
- Calories: 300-350 kcal
- Protein: 35g
- Fat: 18g
- Carbohydrates: 1g (mostly from seasoning)
- Sodium: Varies based on seasoning
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.