Skip the preservatives and additives found in store-bought rotisserie chicken and make a homemade version! With only 5 minutes of work and no special tools needed, this recipe for Homemade Rotisserie Chicken results in a juicy, tender, flavorful roasted chicken that perfectly mimics the flavor found in store-bought rotisserie chicken.
![Rotisserie Chicken Recipe Homemade Baked Rotisserie Chicken on Baking Rack.](https://amindfullmom.com/wp-content/uploads/2021/07/Rotisserie-Chicken.jpg)
Just like millions of other, Rotisserie Chicken is a staple at my house when it comes to getting a flavorful, family-approved dinner on the tables with minimal fuss. Whether served as the main entree, alongside roasted red potatoes or used in a recipe calling for leftover rotisserie chicken, there is something undeniably good about a juicy, flavorful rotisserie chicken.
That's why a delicious this recipe for Homemade Rotisserie Chicken is just the recipe you need to keep in your arsenal.
Reasons to Love Homemade Rotisserie Chicken
- Quality Control. Take a look at the list of ingredients on a store-bought rotisserie chicken and you may be surprised or even disgusted. They are often filled with MSG, corn syrup solids, carrageenan, hydrogenated oils, and on and on!
- No Rotisserie Oven Needed. This recipe uses a simple seasoning rub and cooks the chicken low and slow in the oven to produce a rotisserie-like chicken.
- 5-Minute Prep. The oven does the heavy lifting for you! You simply season the chicken and pop it into the oven and dinner is done!
- Meal-Prep Friendly. I recommend making a couple of chickens at a time. Freeze the meat from one for easy meals for another day!
- Endless Uses. Served as the star of dinner, used to make Buffalo Chicken Tacos or a Chicken and Rice Casserole, homemade rotisserie chicken is perfect for so many recipes. And don't forget to save the carcass to make homemade chicken stock or Instant Pot chicken stock for pennies!
Seasoning for Rotisserie Chicken
To replicate the flavor of a store-bought rotisserie chicken, I use a simple spice blend that is made really simple spices; salt, pepper, onion powder, garlic powder, paprika, dried thyme leaves, and a dash of cayenne. But before sprinkling this mixture evenly over the chicken, I recommend brushing the chicken evenly with either oil or melted butter. This will help the chicken to brown up evenly and help the spice rub to adhere to the chicken.
![Roast Whole Chicken Pastry brush brushing the chicken with oil.](https://amindfullmom.com/wp-content/uploads/2019/07/Rotisserie-Chicken-in-the-Oven.jpg)
Bake the "Rotisserie" Chicken
The secret to success when baking a Rotisserie Chicken is to roast the chicken low and slow in a moist environment. To do this, pour in 1-2 cups of water into a roasting pan, fit with a baking rack, and place the seasoned chicken breast side down on the baking rack. The water will help create the moist environment, while baking breast-side down will allow the juices and drippings to flow into the breasts as the chicken bakes, keeping it super flavorful.
![Roasted Chicken Recipe Oven Roasted Chicken on roasting pan.](https://amindfullmom.com/wp-content/uploads/2019/07/Best-Roasted-Chicken-.jpg)
Rest Before Serving
After baking, tent the chicken with foil, and let rest for 20 minutes. This allows the meat to reach 165 degrees F and the juices to have been redistributed through the chicken--which keeps the chicken juicy and tender.
Serving Suggestions
This Rotisserie Chicken makes a perfect option for Sunday Dinner. Especially when served alongside mashed potatoes and glazed carrots or roasted fingerling potatoes and a strawberry spinach salad.
![Simple Rotisserie Chicken Recipe Rotisserie Chicken on blue plate with roasted carrots](https://amindfullmom.com/wp-content/uploads/2016/02/Homemade-Rotisserie-Chicken.jpg)
Storage Instructions
- Refrigerate: Store leftover cooled chicken in an airtight container for up to 4 days in the refrigerator.
- Freeze: Once cooled, remove the meat from the bones and store the cooked chicken in a freezer-safe container in the freezer for up to 3 months. Thaw overnight in the refrigerator before using in a recipe for leftover rotisserie chicken.
- Make Stock: Don't forget to save the carcass from the chicken to make Homemade Chicken Stock or Instant Pot Chicken Stock. Use the carcass within 5 days of baking the chicken or freeze and use within 3 months.
Recipes Using Leftover Rotisserie Chicken
If you happen to have leftovers, put them to use in one of the following recipes that call for cooked chicken.
- Creamy Chicken Noodle Casserole
- Poppy Seed Chicken
- Creamy, Cheesy Chicken and Rice
- Chicken Pot Pie
- Easy Chicken Enchilada Casserole
- Chicken Waldorf Salad
- Chicken Pesto Pizza
If you enjoyed this simple recipe for oven-roasted chicken that results in a copycat rotisserie chicken, I would love for you to leave a comment and review below.
![Rotisserie Chicken on baking rack.](https://amindfullmom.com/wp-content/uploads/2021/07/Homemade-Rotisserie-Chicken-360x360.jpg)
Rotisserie Chicken
Ingredients
- 3-4 pound chicken gizzards removed
- 2 tablespoons canola oil or melted butter
For the Dry Rub
- 1 tablespoon kosher salt
- 2 teaspoons pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon dried thyme leaves not ground thyme
- ⅛ teaspoon cayenne pepper
Instructions
- Preheat the oven to 300℉. Fit a roasting pan with a baking rack and pour in 1-2 cups of tap water into the bottom of the pan. You want just enough water to cover the bottom of the pan.
- In a small bowl, whisk together the salt, pepper, garlic powder, onion powder, paprika, thyme leaves, and cayenne together.
- Brush the chicken skin with oil or butter. Sprinkle the prepared seasoning mixture evenly over the chicken on all sides, rubbing the spices into skin to adhere.
- Place the whole chicken, breast side down, on the rack on the roasting pan. If using, place an oven-safe digital thermometer into the thickest part of the chicken thigh.
- Bake until the thermometer inserted into the thigh reads 162℉- 165℉. This will take about 2½ hours to 3 hours depending on how large your chicken is. If you do not have an oven-safe thermometer, use a digital read thermometer and check the temperature after 2 hours and 15 minutes and continue cooking until the chicken reaches 162-165℉.
- Remove the chicken from the oven, tent loosely with the foil, and let rest 10-20 minutes. This will allow the chicken to reach 165℉ and juices redistribute.
- Serve the whole chicken as a roast chicken dinner or use the meat to shred, chop, or slice and use for any recipe that calls for cooked chicken.
Leigh
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
Thanks Leigh! I love to cook as much at one time as possible 🙂
Helen Fern
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
Thank you so much Helen! And yes this recipe is easy!
Helen Fern
Thanks for sharing on the "Whats for Dinner" linky party!
Julie at Hostess At Heart
I love this recipe! I just love the flavor of rotisserie chicken, but like you, want to control what we eat.
Kristen Chidsey
Then this is just for you Julie!
Ashlyn @ Belle of the Kitchen
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
I hope you do give this a try--it is really easy Ashlyn!
Morgan @ Morgan Manages Mommyhood
I love a roasted chicken as an easy weekend dinner. Thanks for sharing this method!
Kristen Chidsey
You bet Morgan!
Michelle @ A Dish of Daily Life
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
Lucky lady 🙂
Gina @ Running to the Kitchen
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
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!
Nutmeg Nanny
This chicken looks so moist and delicious. Love it!
Kristen Chidsey
It is so moist--totally a winner!
Michaela - An Affair from the Heart
This chicken is perfection! Can't wait to try it!!
Kristen Chidsey
I hope you LOVE it!
Allison - Celebrating Sweets
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
Well, time to try your own!! I am happy to inspire you:)
Cathy
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
This is just perfect for you then!
Caroline | carolinescooking
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
Oh yes, try the low and slow--it produces such a different flavor!
Des @ Life's Ambrosia
We LOVE rotisserie chicken! Who would've thought you could do it at home. yum!
Kristen Chidsey
You sure can Des, and easier than you would guess too!
Denise Wright
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
You must try Denise! And ALDI is the best!
allie @ Through Her Looking Glass
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
Low and slow is key.
Marye
This sounds so savory, I am going to need to try this!
Kristen Chidsey
I hope that you do