It is SO easy to make Homemade Rotisserie Chicken right in your own oven! 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 stands on its own or is perfect to use in any dish that calls for cooked chicken.
This Rotisserie Chicken Recipe is perfect for Sunday Dinner but is also great to use for any dishes like Cheesy Chicken and Rice, Chicken Pot Pie, and Chicken Salad or any recipes using leftover Rotisserie 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, carrageenan, hydrogenated oils, and on and on!
That’s why a delicious Oven Rotisserie Chicken is just the recipe you need to keep in your arsenal.
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.
How do you make Homemade Rotisserie Chicken?
Step One: Make DIY Rotisserie Chicken Spice Rub
- Mix together salt, pepper, onion powder, garlic powder, paprika, dried thyme leaves, and a dash of cayenne.
Step Two: Season Chicken
- Clean out the cavity of the chicken and pat dry.
- Brush the chicken evenly with oil or melted butter.
- Sprinkle the spices generously over the chicken.
- Rub the spices in–but if that grosses you out, just sprinkle them on liberally.
- Brush off excess spices.
Step Three: Oven Roast
- Pour 1 cup of water into the roasting pan and then fit a roasting rack over the pan.
- Place the seasoned chicken breast-side down on the roasting rack. All the drippings will help to season the chicken breasts and keep them super flavorful.
- 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 160-163 degrees.
Step Four: Rest the Chicken
- Tent the chicken with foil and let rest for 20 minutes. This allows the meat to reach 165 degrees and juices have redistributed through chicken.
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. A digital thermometer will be a great investment for perfectly cooked chicken, beef, and pork!
- Multi-task and plan ahead and make more than one 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 long is it safe to keep cooked chicken in the refrigerator?
Raise your hand if you have called your mom more than one time to find out the answer to this? Or maybe you have googled it every time you have leftover chicken in the house?
The answers for how long you can keep chicken in the fridge vary, but in my book, I prefer 4 days. I think that more than one person will tell you from experience, a week is just fine.
However, to err on the side of caution, I follow the following advice when it comes to how long I keep chicken after cooking the refrigerator.
- Creamy Parmesan Chicken Casserole
- Creamy and Cheesy Chicken and Rice
- Chicken Pot Pie
- Salsa Verde Chicken Enchiladas
- One Pot Healthy Chicken Poppy Seed Casserole
- Chicken Fajita Pizza
Oven Roasted Rotisserie Chicken
- 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
- 1 teaspoon dried thyme
- dash of cayenne pepper
- 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.
- Pour in 1 cup water into bottom of roasting pan. Add rack to roasting pan. Place whole chicken, breast side down on rack in roasting pan.
- Bake until thermometer inserted into thigh reads 160 degrees--about 2 1/2 hours.
- Cover and let rest 10-20 minutes , until chicken reaches 165 degrees and juices have redistributed. Serve or save meat to shred for dishes that call for cooked chicken.