Oven Roasted Rotisserie Chicken: Skip the preservatives and additives found in store-bought Rotisserie chickens and make your own 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.
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!
But Rotisserie Chickens are so tasty, juicy, convenient, and star in so many fabulous dishes–hello chicken salad and Creamy, Cheesy Chicken and Rice! What are we to do?
Make your own Rotisserie Chicken Recipe!
That way YOU can control what you put into your body. I promise you–you can do it in 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 chicken.
Easy 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.
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
- i 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.
Bake until thermometer inserted into thigh reads 165 degrees--about 2 1/2 hours.
Let rest 10 minutes and serve or save meat to shred for dishes that call for cooked chicken.
Recipes Using Leftover Rotisserie Chicken: