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.
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.
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Notes
No roasting pan? You can place seasoned chicken directly in a roasting pan (no rack needed). If this is the case, cook breast side up and do NOT add liquid to pan. Leftover chicken can be stored in the refrigerator for up to 3 days. Freeze leftover shredded or cubed meat for up to 3 months. Save the bones to make homemade chicken stock.