Get FREE weekly meal plans!

· 63 Comments

Homemade Rotisserie Chicken

Budget Cooking· Dairy-Free· Gluten-Free· Low Carb· Main Courses· Popular Posts· Poultry and Pork· Real Food

Share
Tweet
Pin
Jump to Recipe Print Recipe

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.

Oven Roasted Chicken on Cutting Board
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!

MY LATEST VIDEOS

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!

That’s why a delicious homemade Rotisserie Chicken is just the recipe you need to keep in your arsenal.

Homemade Rotisserie Chicken Recipe

You can make a rotisserie 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.

Email Sign UP for Free Meal Plans

How do you make Homemade Rotisserie Chicken?

To make DIY Rotisserie Chicken

  • Make a dry rub by combining a few spices, brush the chicken with oil, and sprinkle on the spices.
  • Rub the spices in–but if that grosses you out, just sprinkle them on liberally.
  • Roast the chicken.
  • The secret to success when making your own Rotisserie 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.

Roasted Chicken Leg on blue plate with oven roasted vegetables.

 

Tips on Oven Roasted Homemade Rotisserie Chicken

Recipes for Leftover Rotisserie Chicken

How to Make Rotisserie Chicken in the Oven

Step by step instructions on how to make a rotisserie chicken
5 from 6 votes
Print

Oven Roasted Rotisserie Chicken

How to cook Rotisserie Chicken in your oven. 

Course Main Course
Cuisine American
Keyword Rotisserie Chicken
Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 35 minutes
Servings 6
Calories 288 kcal
Author A Mind Full Mom

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

  1. Preheat oven to 300 degrees.
  2. Combine ingredients for the dry rub.

  3. Brush the chicken with oil or butter and rub the dry rub into the chicken. Place whole chicken, breast side down on rack in roasting pan. Pour in 1 cup water into roasting pan bottom. 

  4. Bake until thermometer inserted into thigh reads 165 degrees--about 2 1/2 hours.
  5. Let rest 10 minutes and serve or save meat to shred for dishes that call for cooked chicken.

Recipe Notes

Alternatively, you can place seasoned chicken directly in roasting pan (no rack needed). If this is the case, cook breast side up and do NOT add liquid to pan. 

Nutrition Facts
Oven Roasted Rotisserie Chicken
Amount Per Serving
Calories 288 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 5g 25%
Cholesterol 81mg 27%
Sodium 1241mg 52%
Potassium 268mg 8%
Total Carbohydrates 2g 1%
Protein 20g 40%
Vitamin A 14.5%
Vitamin C 2.4%
Calcium 2.2%
Iron 7.8%
* Percent Daily Values are based on a 2000 calorie diet.

To Make an Rotisserie Chicken in the Oven You May Need

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Thanks so much for being a part of A Mind Full Mom!

More From A Mind "Full" Mom

English Muffin Pizzas
The Best Chicken Pot Pie
Cauliflower Tacos
Share
Tweet
Pin

Comments

  2. 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!

    Reply

  3. 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.

    Reply

  5. 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.

    Reply

  6. 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

    Reply

  7. 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. 🙂

    Reply

  10. 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!

    Reply

    • 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!

      Reply

  11. 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!

    Reply

  13. 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!

    Reply

  14. I love this recipe! I just love the flavor of rotisserie chicken, but like you, want to control what we eat.

    Reply

  16. 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.)

    Reply

  17. 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!

    Reply

  18. 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

    Reply

      • 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?

        Reply

        • 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.

          Reply

  20. 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????

    Reply

  21. 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.

    Reply

  22. 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!

    Reply

    • 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.

      Reply

  24. 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.

    Reply

    • 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 🙂

      Reply

    • Hi Lucia! Here are my instructions for IP Chicken Breasts. I would use the homemade seasoning and then cook according to these directions (still place chicken on rack and use water or stock underneath chicken). However, if you are cooking Bone-In, Skin-On Chicken Breasts, you would need to cook for 4-5 minutes more per pound. Hope that helps. Enjoy!

      Reply

  27. This was perfect! Only sub was an herb blend instead of thyme, as my husband and I aren’t big fans of it. Otherwise followed the recipe exactly and our chicken came out incredible! Our company was very impressed. Highly recommend!

    Reply

  28. Kristen, this looks delicious, want to try this weekend for the family. After reading some of these comments, just wanted to confirm – cook breast down, directly on rack, and don’t turn during the 2-3 hours? Also, don’t put in pan, but place pan beneath with chicken stock in it?

    Reply

    • Hi Kevin, I am going to update to be sure directions are clear. The BEST method is to roast chicken, breast side down, on rack over larger roasting pan (that has 1 cup of water in it). Or you can just place chicken on baking sheet–this time I would cook breast side up, so meat does not stick to bottom of baking pan, just add rub and roast. (No water needed). Sorry for the confusion.

      Reply

  29. Hello! I just started your IP chicken and am now off to make your Homemade Oven Rotisserie Chicken. I think your nutrition infor must be wrong! There is no way that this has 21g of fat!

    Reply

    • Hi Brianna! I hope you enjoy both chicken 🙂 Unfortunately, it is hard to get the nutrition facts accurate. A 4 ounces of chicken with skin is about 11 grams of fat. Sorry about that! My nutrition calculator was not accounting for bones I believe.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

FEATURED ON

Share
Tweet
Pin
Share
Tweet
Pin