Skip the preservatives and additives found in store-bought rotisserie chickens and make a homemade version right in your oven with only 5 minutes of work.
This recipe for Rotisserie Chicken creates a juicy, tender roast chicken that stands on its own or is perfect to use in any dish that calls for cooked chicken.
The BEST Rotisserie Chicken
Who loves Rotisserie Chicken? I know I sure do!
Rotisserie Chicken is so tasty, juicy, and convenient! Whether served as the main entree or used in recipes such as Chicken Enchilada Casserole, Homemade Chicken Pot Pie, or Creamy Cheesy Chicken and Rice.
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 this recipe for Homemade 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 is you don't even have to have a rotisserie oven or any fancy equipment. This simple recipe uses an oven, a few dried spices, and fresh chicken.
How to Make Homemade Rotisserie Chicken
- To season the chicken, you want to prepare your own dry rub by mixing together salt, pepper, onion powder, garlic powder, paprika, dried thyme leaves, and a dash of cayenne in a small bowl. It is the perfect blend of spices to mimic store-bought rotisserie chicken.
- To prepare the chicken, be sure to remove any gizzards or necks in the cavity of the chicken, and then pat the chicken dry with paper towels.
- Brush the chicken evenly with oil or melted butter. This will help the chicken to brown up evenly and help the spice rub to adhere to the chicken.
- Sprinkle the spice rub generously over the chicken and then using your hands, rub the spices in. Brush off any excess rub.
- To roast the chicken, it is best to use a roasting pan fitted with a rack. Pour 1 cup of water into the base of the pan, this will help the drippings not burn as the chicken bakes, and helps keep the chicken moist, from the steam of the water.
- Place the seasoned chicken breast side down on the roasting rack. As the chicken roasts, the drippings will drip down into the chicken breasts, which keeps them super flavorful.
- To bake the chicken, place the chicken into a 300-degree F oven for 2 to 3 hours (depending on the size of the chicken) or until a meat thermometer inserted into the thigh reads 160-163 degrees. The secret to success when making your own Rotisserie Chicken is to roast the chicken low and slow.
- Remove the chicken from the oven, 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.
Tips on Oven Roasted Homemade Rotisserie Chicken
- Be sure to use a digital thermometer inserted into the chicken thigh to ensure proper cooking. Both 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, 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.
This Rotisserie Chicken makes a perfect roast chicken for Sunday Dinner when served with a side of mashed potatoes and glazed carrots. But of course, you can use this chicken for any recipe for leftover rotisserie chicken.
Storing Leftover Rotisserie Chicken
Store leftover cooled chicken in an airtight container for up to 4 days in the refrigerator. Alternatively, you can remove the chicken meat from the bones and store the cooked meat in a freezer-safe container in the freezer for up to 3 months.
And don't forget to save the carcass from the chicken to make Homemade Chicken Stock or Instant Pot Chicken Stock.
If you need a few additional tips or a visual guide for making a rotisserie chicken at home, be sure to watch my step-by-step video on YouTube.
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 Casserole
- Poppy Seed Chicken
- Creamy and Cheesy Chicken and Rice
- Chicken Pot Pie
- Easy Chicken Enchilada Casserole
- Chicken Waldorf Salad
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.
- 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
- dash of cayenne pepper
- Preheat the oven to 300 degrees F.
- In a small bowl, combine the dried spices for the dry rub.
- Brush the chicken skin with oil or butter. Sprinkle with the dry rub and rub the mixture onto the chicken to adhere.
- Pour 1 cup of water into the bottom of a roasting pan. Add a rack to the roasting pan. 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 160 degrees F. This will take about 2 ½ 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 160-165 degrees F.
- 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 degrees F 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.
Beck & Bulow
I have been cooking for my family for 25 years. Baked chicken never tasted so good.
So glad you enjoyed!
Hello! Would it work to use olive oil instead of canola oil? Thanks!
i want to cook a hen in my instant pot and when about done add miss anne 's pastry . can i do that and how long will it take and how much water do i need
Hi Mary! Here are my instructions for cooking a whole chicken in the instant pot. It will break down timing for you. As far as adding pastry to the instant pot, that I would not suggest doing as it will become soggy.
What's the best way to save the bones and how long can they be saved? Thanks!
Hi Rachael! I suggest storing in an airtight container in the refrigerator for up to 3 days. But you can freeze them for 3-6 months in a freezer-bag.
Yevette L. Anthony
I love your recipe. However, I want to try it on an oven stuffer roaster instead. The roaster is approximately 8lbs. How long should I roast for? Thanks
Hi Yevette! I would roast for three and a half hours and check the temp, but plan on four hours.
Hi! This looks great! Do you ever turn it breast up for a short time at the end so the breast skin is a little crispier (or drier)?
Hi Altie, you certainly can do that if desired for the last 30 minutes to an hour. We have not found that to be necessary.
Thank you for answering so fast!!
How can I roast it if i dont have a roaster?
Hi Kayla! You can place on a rimmed sheet pan of you don't have a roasting pan or even a 9×13 pan.
This recipe rocks
This recipe saved me. I needed a rotisserie chicken for a chicken and dumplings dish. I have come to love cooking my own food. I did not want one from the store. I searched the internet and found this recipe. I followed it to the T and man oh man. The chicken was better than anything I could get at a store. This is a keeper and will be used again and again. Thank you for sharing.
I am so glad you found this recipe to be exactly what you were looking for--and better than what you can buy!
I no longer need to buy a rotisserie chicken from deli to have a wonderfully juicy meal!! Thank you for this. You are MY star!
I love hearing that this has become a staple at your house Alice! Thanks for taking the time to leave a review.
Made it exactly as the recipe stated, easily the most moist oven chicken I’ve ever made!
So glad you enjoyed Louise! Thanks for taking the time to leave a review.
Hi! I have been doing this recipe of yours for quite some time. How long do I cook a 5 lb whole young chicken for?
I would suggest checking at 3 hours and 30 minutes, but plan on 4. So happy to hear you enjoy this recipe.
Quick question.... Does the chicken need to be covered while roasting?
Not for this recipe, since the chicken is cooked at a low temperature. If you notice your chicken browning too much, you can loosely tent with foil.