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.
Sandra
I made six of these rotisserie chickens in two ovens for a family gathering. I used 5 lb chickens from Sam's Club. The recipe was simple to follow and I had all of the ingredients on hand.
The entire family agreed that the chicken was the best they have had. It is much better freshly baked and served than purchasing one at the store that has been sitting there for hours. The seasoning was delightful, not over bearing. It was melt in your mouth deliciousness.
I highly recommend that you give this recipe a try!
Kristen Chidsey
Oh thank you for sharing your love of this recipe Sandra. I am so glad that your entire family enjoyed! This made my day!
Ann
Hi Kristen, just tried this recipe tonight and it came out great! The only thing the breast on the bottom did not crisp up, is this suppose to crisp up, or can this chicken be roasted breast up? Thank you. Ann
Kristen Chidsey
Hi Ann, first of all I am so glad you enjoyed this chicken 🙂 If you would like your chicken breast to brown, you can roast skin side up--by roasting upside down the fat and juice help to keep the chicken breasts juicy and flavorful though.
Beth
Hi, I bought a whole cut up chicken. Does it still need the full 2 1/2 hours? I set it on a roasting pan that has slits, and then drippings are caught in the lower pan, but completely forgot water! (I'm giving the recipe 5 stars even though I didn't finish making it!)
Kristen Chidsey
Hi Beth! Since you are just using the pieces of a chicken, I would check the temperature after 1 hour and 30 minutes. You want it to reach 165 degrees, but you will need a lot less time than the full 2 1/2 hours. I hope you enjoy!
Brianna
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!
Kristen Chidsey
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.
Kevin
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?
Kristen Chidsey
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.
Kevin
Fantastic chicken! I did as you recommended and it turned out perfect. Flavorful and very moist. Thank you!!
Kristen Chidsey
Wonderful Kevin! Thanks for letting me know .
Joce
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!
Kristen Chidsey
YAY!!! I am so glad you enjoyed so much Joce <3
Jaime
Sooo I was ready to do this IP version and yep-my chicken didn’t fit 🤣 oven here I come!!
Kristen Chidsey
I have been there myself. It is helpful to have both recipes. Enjoy your chicken.
LUCIA ESPARZA
Have you made this with only breasts. If so, how long do you cook it for.
Kristen Chidsey
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!
Stephanie
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.
Kristen Chidsey
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 🙂
Marea
Can I use minced garlic for this recipe?
Kristen Chidsey
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.
Erika
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!
Kristen Chidsey
YAY!! Thanks Erika! These roasted chickens are quite pretty, aren't they?! Enjoy the meals too <3
EasyRoasted5
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.
Kristen Chidsey
Thank you!
Amy-Mommy-Mee Mee
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????
Kristen Chidsey
You better believe it! That is the best way to roast any bird.
Chris
Looks great! Do you cook the chicken in a roasting pan with or without a lid?
Kristen Chidsey
Thanks Chris--without a lid so the skin can crisp up!
Chris
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?
Kristen Chidsey
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.
Linda Hamilton
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
Kristen Chidsey
Linda, this makes me so happy! I am so glad you enjoyed it!
Kristen @ The Ruffled Mango
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!
Kristen Chidsey
Enjoy Kristen. This is super easy.