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Ditch the additives in store-bought rotisserie chicken! With just 5 minutes of prep and no rotisserie oven needed, this recipe for homemade rotisserie chicken recipe delivers juicy, tender, and flavorful results.
Whether used in a recipe calling for leftover cooked chicken or served with roasted red potatoes and a Caesar salad, you can count on this rotisserie chicken recipe to deliver the ultimate flavor with ease!
When it comes to getting a flavorful, family-approved dinner on the table with minimal fuss, I, like millions of other, love turning to Rotisserie Chicken.
However, instead of picking up a Costco rotisserie chicken or one from my local grocery store, I have been making a homemade version for over a decade.
What started as a way to avoid allergens, turned into a Sunday supper tradition. I make Homemade Rotisserie Chicken at least a couple times a month and it is my go-to dinner recipe to take a family in need.
The truth is that we LOVE the flavor that this homemade rotisserie chicken delivers. And this mama loves that my family can enjoy it without added gluten, corn, or MSG--and how easy it is to make!
A Few Helpful Tips Before We Get Started
- No Rotisserie Oven Needed. This recipe uses a simple seasoning rub and cooks and the oven to produce a rotisserie-like chicken.
- 3-Hour Bake Time. Roast the chicken low and slow for best results.
- Create a Moist Environment. Adding water to the bottom of the roasting pan will create steam and moisture, keeping the chicken super juicy.
- Roast Breast-Side Down. This ensures the juices flow into the meat, keeping it juicy and flavorful.
- Meal-Prep Friendly: Make two or three chickens and freeze the meat for quick meals later.
- Save the Bones. Perfect for homemade chicken stock or Instant Pot bone broth.
How to Make Homemade Rotisserie Chicken
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
1. Brush the chicken with oil or butter. This will help the chicken to brown up evenly and help the spice rub to adhere to the chicken.
2. Make Rotisserie Chicken Seasoning. To replicate the flavor of a store-bought rotisserie chicken, I use a simple spice blend that is made really simple spices; salt, pepper, onion powder, garlic powder, paprika, dried thyme leaves, and a dash of cayenne. Sprinkle that evenly over the entire surface layer of the chicken.
3. Bake the "Rotisserie" Chicken. The secret to success when baking a Rotisserie Chicken is to roast the chicken low and slow in a moist environment. To do this, pour in 1-2 cups of water into a roasting pan, fit with a baking rack, and place the seasoned chicken breast side down on the baking rack. Bake for 2-3 hours, or until the chicken reaches 165 degrees F.
4. Rest Before Serving. Just like a good steak, it is best to allow the chicken to rest before slicing into it. This ensures the juices redistribute through the chicken--which translates to flavor!
Serving Suggestions
- As the Star of Dinner: Serve alongside mashed potatoes and glazed carrots or roasted fingerling potatoes and a strawberry spinach salad. The options are endless!
- In a Recipe Calling For Cooked Chicken: Use the cooked, diced or shredded chicken in recipes like Buffalo Chicken Tacos, Chicken Pot Pie, or Chicken and Rice Casserole.
Storage Instructions
- Refrigerate: Allow the rotisserie chicken to cool slightly, then store in an airtight container in the refrigerator for up to 4 days.
- Freeze: Once cooled, remove the meat from the bones and store the cooked chicken in a freezer-safe container in the freezer for up to 3 months. Thaw overnight in the refrigerator before using in a recipe for leftover rotisserie chicken.
- Make Stock: Don't forget to save the carcass from the chicken to make Homemade Chicken Stock or Instant Pot Chicken Stock. Use the carcass within 5 days of baking the chicken or freeze and use within 3 months.
Recipes Using Leftover Rotisserie Chicken
If you happen to have leftovers, put them to use in one of the following recipes that call for cooked chicken.
Rotisserie Chicken
Video
Ingredients
- 3-4 pound chicken, gizzards removed
- 2 tablespoons canola oil or melted butter
For the Dry Rub
- 1 tablespoon kosher salt
- 2 teaspoons pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon dried thyme leaves, not ground thyme
- ⅛ teaspoon cayenne pepper
Instructions
- Preheat the oven to 300℉ (150℃). Fit a roasting pan with a baking rack and pour in 1-2 cups of tap water into the bottom of the pan. You want just enough water to cover the bottom of the pan.
- In a small bowl, whisk together the salt, pepper, garlic powder, onion powder, paprika, thyme leaves, and cayenne together.
- Brush the chicken skin with oil or butter. Sprinkle the prepared seasoning mixture evenly over the chicken on all sides, rubbing the spices into skin to adhere.
- Place the whole chicken, breast side down, on the rack on the roasting pan. If using, place an oven-safe digital thermometer into the thickest part of the chicken thigh.
- Bake until the thermometer inserted into the thigh reads 162℉- 165℉. This will take about 2 ½ hours to 3 hours depending on how large your chicken is. If you do not have an oven-safe thermometer, use a digital read thermometer and check the temperature after 2 hours and 15 minutes and continue cooking until the chicken reaches 162-165℉ (72-74℃).
- Remove the chicken from the oven, tent loosely with the foil, and let rest 10-20 minutes. This will allow the chicken to reach 165℉ and juices redistribute.
- Serve the whole chicken as a roast chicken dinner or use the meat to shred, chop, or slice and use for any recipe that calls for cooked chicken.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, Kristen, I made a 5.45lb whole chicken with this yummy spice recipe and onions & garlic in the cavity. I did convection roast (without the liquid) in my oven at 375F and it was done in 1 1/2 hours. The meat was very moist and flavorful. Thanks for this recipe.
You are so very welcome! I appreciate you leaving a review and sharing the times used for convection (it cooks faster, so I am sure this is helpful for others!)
I'm a little confused from your photos..it looks like the breast side is UP (like how the normal chicken sits) and not turned over to have the breasts facing down with legs on top. Am I missing something? i can'r wait to try this, though! 🙂
Hi Ellen! The photos do in fact show the chicken with the breast side down. The wing tips are pointed down and legs crossed underneath. Breast side up is when the legs are sitting on top (and typically need tied together).