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.
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! But they 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! 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 Rotisserie again. And you don’t 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.
You 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 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.
Oven Roasted Rotisserie Chicken
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.
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Brush the chicken with oil or butter and rub the dry rub into the chicken.
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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.
Recipes Using Leftover Rotisserie Chicken:
Creamy Parmesan Chicken Casserole AKA Amish Chicken
This sounds so savory, I am going to need to try this!
I hope that you do
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!
Low and slow is key.
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.
You must try Denise! And ALDI is the best!
We LOVE rotisserie chicken! Who would’ve thought you could do it at home. yum!
You sure can Des, and easier than you would guess too!
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.
Oh yes, try the low and slow–it produces such a different flavor!
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
This is just perfect for you then!
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. 🙂
Well, time to try your own!! I am happy to inspire you:)
This chicken is perfection! Can’t wait to try it!!
I hope you LOVE it!
This chicken looks so moist and delicious. Love it!
It is so moist–totally a winner!
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!
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!
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!
Lucky lady 🙂
I love a roasted chicken as an easy weekend dinner. Thanks for sharing this method!
You bet Morgan!
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!
I hope you do give this a try–it is really easy Ashlyn!
I love this recipe! I just love the flavor of rotisserie chicken, but like you, want to control what we eat.
Then this is just for you Julie!
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/
Thank you so much Helen! And yes this recipe is easy!
Thanks for sharing on the “Whats for Dinner” linky party!
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.)
Thanks Leigh! I love to cook as much at one time as possible 🙂
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!
Enjoy Kristen. This is super easy.
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
Linda, this makes me so happy! I am so glad you enjoyed it!
Looks great! Do you cook the chicken in a roasting pan with or without a lid?
Thanks Chris–without a lid so the skin can crisp up!
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?
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.
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????
You better believe it! That is the best way to roast any bird.