Oven Roasted Homemade Rotisserie Chicken: Skip the preservatives and additives found in store-bought and make your own oven roasted rotisserie chicken with only 5 minutes of work!! You end up with a juicy, tender chicken that stars on its own or in any dish that calls for cooked chicken.
Who loves Rotisserie Chicken?
ME! ME!! And my whole family!
The problem? Take a look at the list of ingredients and you will be disgusted. MSG, corn syrup solids, carrageen, hydrogenated oil, and on and on!
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But leftover Rotisserie Chicken is so tasty, juicy, convenient, and star in so many fabulous dishes–hello Chicken Enchiladas, Creamy Parmesan Rotini with chicken, and Creamy, Cheesy Chicken and Rice! What are we to do?
More dinner options:
Make your own Homemade Rotisserie Chicken Recipe!
That way YOU can control what you put into your body. I promise you–you can make a rotsserie chicken in the oven with only 5 minutes of prep and you will never be tempted to buy a store-bought Chicken Rotisserie again.
The best part you don’t even need anything fancy–just your oven, a few dried spices and a fresh chicken.
Speaking of fancy equipment, I was once given a rotisserie grill.
I was so excited, even though the thing weighed about as much as me and took up more counter space than any other appliance.
I tried that thing out instantly and was bummed. I tried again and again–and nothing quite worked the way I envisioned. Then I tried my oven low and slow–and MAGIC!!!
Don’t be fooled by all those fancy tools–most are worthless!!!
But back to the oven roasted chicken.
How do you make Homemade Rotisserie Chicken?
To make DIY Rotisserie Chicken, simply make a dry rub by combining a few spices, brush the chicken with oil, and sprinkle on the spices.
I like to rub them in–but if that grosses you out, just sprinkle them on liberally. And then you roast.
The secret to success when making your own Rotiesserie Chicken is to roast the chicken low and slow. Place in a 300 degree oven for 2 hours to 3 hours (depends on size of chicken) or until meat thermometer inserted into thigh reads 165 degrees.
Think about doing this on a Sunday afternoon–you can make several chickens at a time, eat one for Sunday Supper and then have the meat from another chicken ready to go for quick weeknight dinners.
So easy and so tasty.
Tips on Oven Roasted Homemade Rotisserie Chicken
- Be sure to use a digital thermometer inserted into the Chicken thigh to ensure proper cooking. Both an undercooked and overcooked Roasted Chicken, is NOT a good thing.
- Muti-task and plan ahead and make more than 1 Rotisserie Chicken at a time. Extra Chicken Meat is a great thing to have on hand to make dishes like Creamy Chicken and Rice, Amish Chicken, Tex-Mex Chicken Casserole, or Healthy Chicken Salad.
- Save the bones from your Oven Roasted chicken to make Homemade Chicken Stock.
- If you have an Instant Pot, check out how to make Instant Pot Rotisserie Chicken.
How to Make Rotisserie Chicken in the Oven:
Oven Roasted Rotisserie Chicken
How to cook Rotisserie Chicken in your oven.
Ingredients
- 3-4 pound chicken gizzards removed (I used a 3 pound organic chicken)
- 2 tablespoons canola oil or melted butter
- For the rub:
- 1 tablespoon kosher salt
- 2 teaspoons pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- i teaspoon dried thyme
- dash of cayenne pepper
Instructions
-
Preheat oven to 300 degrees.
-
Combine ingredients for the dry rub.
-
Brush the chicken with oil or butter and rub the dry rub into the chicken.
-
Bake until thermometer inserted into thigh reads 165 degrees--about 2 1/2 hours.
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Let rest 10 minutes and serve or save meat to shred for dishes that call for cooked chicken.
To Make an Rotisserie Chicken in the Oven You May Need
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Recipes Using Leftover Rotisserie Chicken:
Creamy Parmesan Chicken Casserole AKA Amish Chicken
Creamy Cheesy Chicken and Rice Casserole
Marye says
This sounds so savory, I am going to need to try this!
Kristen Chidsey says
I hope that you do
allie @ Through Her Looking Glass says
Great post Kristen. Low and slow. I think I got it! 🙂 Your chicken looks fabulous and I’m thrilled to skip all the unpronounceable ingredients. THANK YOU!
Kristen Chidsey says
Low and slow is key.
Denise Wright says
I cannot wait to try this! We eat rotisserie chicken a lot. I’ve never made it myself but I love the taste. And you can use it for so many things. I shop at Aldis a lot and they have whole chickens for just $5 so I have not reason not to make my own. I’m going to try this on the weekend.
Kristen Chidsey says
You must try Denise! And ALDI is the best!
Des @ Life's Ambrosia says
We LOVE rotisserie chicken! Who would’ve thought you could do it at home. yum!
Kristen Chidsey says
You sure can Des, and easier than you would guess too!
Caroline | carolinescooking says
We have roast chicken fairly regularly but I’ve never tried the low and slow way, must give it a try! And like the seasoning.
Kristen Chidsey says
Oh yes, try the low and slow–it produces such a different flavor!
Cathy says
Wow does this look great! I love roast chicken for dinner and I love making chicken soup and chicken salad with the leftovers! Delicious!
Cathy
Kristen Chidsey says
This is just perfect for you then!
Allison - Celebrating Sweets says
I’m ashamed to admit that I have never roasted a whole chicken before! I rely way too heavily on store bought rotisserie chickens. It’s time I give it a try. Thanks for the push. 🙂
Kristen Chidsey says
Well, time to try your own!! I am happy to inspire you:)
Michaela - An Affair from the Heart says
This chicken is perfection! Can’t wait to try it!!
Kristen Chidsey says
I hope you LOVE it!
Nutmeg Nanny says
This chicken looks so moist and delicious. Love it!
Kristen Chidsey says
It is so moist–totally a winner!
Gina @ Running to the Kitchen says
I admittedly LOVE store bought rotisserie chicken! That said, I do buy the organic one and spend way more money than if I just made my own. The convenience can’t be beat sometimes but for all those other times, I need to try this out!
Kristen Chidsey says
I hope you do this when you have planned ahead. Otherwise, you are lucky to find organic ones–the only time I have ever seen that was over an hour from my house!
Michelle @ A Dish of Daily Life says
I do occasionally buy a rotisserie chicken here and there, but usually we roast our own. It’s actually my husband’s job most of the time! He makes a great roasted chicken. I will share your recipe with him too!
Kristen Chidsey says
Lucky lady 🙂
Morgan @ Morgan Manages Mommyhood says
I love a roasted chicken as an easy weekend dinner. Thanks for sharing this method!
Kristen Chidsey says
You bet Morgan!
Ashlyn @ Belle of the Kitchen says
Rotisserie chicken is one of our go-to meals every week. I really should make them myself, because your recipe is so simple and looks delicious! I love all of the wonderful recipes you can make using a roasted chicken, too!
Kristen Chidsey says
I hope you do give this a try–it is really easy Ashlyn!
Julie at Hostess At Heart says
I love this recipe! I just love the flavor of rotisserie chicken, but like you, want to control what we eat.
Kristen Chidsey says
Then this is just for you Julie!
Helen Fern says
I love rotisserie chicken and this sounds so easy! Would love to have you share on the “What’s for Dinner” link party –
http://www.lazygastronome.com/1622-2/
Kristen Chidsey says
Thank you so much Helen! And yes this recipe is easy!
Helen Fern says
Thanks for sharing on the “Whats for Dinner” linky party!
Leigh says
This looks delicious! Doing multiple chickens at once is a great idea, too. Thank you! (And I love it that you roast your chicken breast down, which is what I do with turkeys to keep the meat moist.)
Kristen Chidsey says
Thanks Leigh! I love to cook as much at one time as possible 🙂
Kristen @ The Ruffled Mango says
Was going to attempt Ina Garten’s roast chicken recipe, but I don’t have fresh thyme here in December. So I’ll be making yours – I have everything on hand already and it looks so easy!
Kristen Chidsey says
Enjoy Kristen. This is super easy.
Linda Hamilton says
I made this last night for dinner. We loved it. I made 2 chickens, I’m glad I did so that I had more leftovers. I thought there was a lot of rub but it was awesome. Thank you for an awesome recipe
Kristen Chidsey says
Linda, this makes me so happy! I am so glad you enjoyed it!
Chris says
Looks great! Do you cook the chicken in a roasting pan with or without a lid?
Kristen Chidsey says
Thanks Chris–without a lid so the skin can crisp up!
Chris says
Great thanks! I’m making tonight 🙂 in the picture above you show roasted vegetables, would you put them in at the same time or 1/2 way through?
Kristen Chidsey says
Yay!! Well if you cut your veggies in large chunks–like 2-3 inches or want to serve whole potoates, throw in at same time since this is roasted low and slow. If you like your veggies to be more crisp tender, put in at the half way mark.
Amy-Mommy-Mee Mee says
Do you like to roast your bird Breast side down for most of the cooking time, then turn the bird over for 30 mins? Usually the white meat will be moist with golden brown skin.
I do this for my turkey every Thanksgiving????
Kristen Chidsey says
You better believe it! That is the best way to roast any bird.
EasyRoasted5 says
It was amazing.oven roasted rotisserie chicken is honestly one of my favouritest things in the whole entire world and I honestly did know it could be make like this.. I thought it was just.
Kristen Chidsey says
Thank you!
Erika says
Ooo! I wish I could share the picture of the rotisserie chickeni made this afternoon!! So golden and crispy. 🤤 I’m having knee surgery this Thursday so I figured today was as good a day as any to do some meal prep for this week. I had 3 chickens and one went in the instant pot, the other 2 went side by side in my roasting pan for 2+ hours. I can’t wait to use the shredded meat in some of the recipes you shared!
Kristen Chidsey says
YAY!! Thanks Erika! These roasted chickens are quite pretty, aren’t they?! Enjoy the meals too <3
Marea says
Can I use minced garlic for this recipe?
Kristen Chidsey says
Hi Marea! This is one of those times where dry garlic powder is superior to minced garlic. The minced garlic would burn on the skin of the chicken–since this is a dry rub. If you don’t have garlic powder, just omit it from this recipe.
Stephanie says
This was so delicious. My oldest son is legit on his 6th or 7th serving. I followed the instructions exactly as you wrote them, and it was great! My crew is happy tonight! And I feel like a boss.
Kristen Chidsey says
WAHOO!!!! I absolute LOVE hearing this! It is my goal to make you shine–so get em girl! Love hearing your family was pleased. Hope you find more recipes to wow everyone here 🙂