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Learn how to make Rotisserie Chicken Seasoning at home with just 4 ingredients (plus salt and pepper). Make it in big batches to keep on hand, and then just add a chicken.
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Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Instructions
- In a small bowl, mix together the paprika, garlic powder, onion powder, and dried thyme. Add salt and freshly ground black pepper to taste.
Should I use a spice grinder?
I HIGHLY recommend using a spice grinder if you want the freshest flavors for your spice blends. They’re not too expensive and make a tremendous difference in your cooking! The KRUPS Fast Touch Electric Grinder is my favorite one because it’s powerful and easy to clean. You can get it at Walmart for $34.96 but I recommend a few others in my best spice grinder roundup!
Recipe tips and variations
- Whole chicken in a rotisserie: Truss and skewer the chicken (giblets removed). Coat generously with the dry rub. Insert the rotisserie skewers into the rotisserie. Cook according to rotisserie manufacturer’s instructions. Let it rest about 10 minutes before carving.
- Whole chicken in the oven: Truss the chicken (giblets removed), then coat with olive oil. Coat generously with the dry rub. Place in a roasting pan, baking dish, or cast iron skillet. Bake at 425 degrees for 70-80 minutes, until the chicken reaches an internal temperature of 165 degrees. Baste the chicken every 15-20 minutes with juices from the bottom of the pan (or olive oil). Let it rest about 10 minutes before carving.
- Chicken pieces: 4 to 5 pounds of chicken pieces such as breast, thighs, or quarters may be substituted for the whole chicken. Reduce total baking time to 30 to 45 minutes.
- 2 whole chickens in the oven:Â The baking time is the same if you want to roast 2 chickens instead of 1. Make extra for a friend in need or for your favorite recipes.
- Whole chicken in a slow cooker: After rinsing the chicken and patting it dry with paper towels, brush the skin with a little olive oil and generously dust the chicken with the seasoning. Place the prepared chicken in the slow cooker and cook on HIGH for 3-4 hours, or LOW for 6-8 hours.
Recipes for leftover chicken
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Sour Cream Chicken Enchiladas
Chicken and Turkey Recipes
BBQ Chicken Pizza
Sandwich Recipes
Chicken Gyros Recipe
Salad Recipes
Simple Chicken Salad Recipe
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Rotisserie Chicken Seasoning
Learn how to make Rotisserie chicken seasoning at home with just 4 ingredients (plus salt and pepper). Make it in big batches to keep on hand, and then just add a chicken.
Equipment
- Spice containers (I love using these baby Ball jars for spice storage!)
IngredientsÂ
- 2 teaspoons paprika
- 1 ½ teaspoons dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and freshly ground black pepper
InstructionsÂ
- Whisk all dried ingredients and spices together in a small bowl. Use immediately or store in an airtight jar in the pantry for future use.
Recipe Video
Notes
- Whole chicken in a rotisserie: Truss and skewer the chicken (giblets removed). Coat generously with the dry rub. Insert the rotisserie skewers into the rotisserie. Cook according to rotisserie manufacturer’s instructions. Let it rest about 10 minutes before carving.
- Whole chicken in the oven: Truss the chicken (giblets removed), then coat with olive oil. Coat generously with the dry rub. Place in a roasting pan, baking dish, or cast iron skillet. Bake at 425 degrees for 70-80 minutes, until the chicken reaches an internal temperature of 165 degrees. Baste the chicken every 15-20 minutes with juices from the bottom of the pan (or olive oil). Let it rest about 10 minutes before carving.
- Chicken pieces: 4 to 5 pounds of chicken pieces such as breast, thighs, or quarters may be substituted for the whole chicken. Reduce total baking time to 30 to 45 minutes.
- 2 whole chickens in the oven:Â The baking time is the same if you want to roast 2 chickens instead of 1. Make extra for a friend in need or for your favorite recipes.
- Whole chicken in a slow cooker: Pat the chicken dry with paper towels, brush the skin with a little olive oil and generously dust the chicken with the seasoning. Place the prepared chicken in the slow cooker and cook on HIGH for 3-4 hours, or LOW for 6-8 hours.
Nutrition
Calories: 5kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 26mgFiber: 1gSugar: 1gVitamin A: 338IUVitamin C: 1mgCalcium: 8mgIron: 1mg
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Perfect spice mix chicken. I Barbecued this in a black skillet to get some additional smoke in a Kamado Joe grill . The results were excellent.
Looks good!
Greetings from the UK. I’ve used this spice blend recipe a few times and while returning to it today I decided to leave a comment to let you know how much I appreciate it and your site.
Like you, my best childhood memories are of wholesome, real food. Also like you, those memories are set in Wisconsin (a Door County farm).
After nearly 20 years in England, I still find it impossible to evoke those feelings with British traditional foods and appreciate good recipes from the old days. Keep up the good work!
THANK YOU SO MUCH. My and my SO used to work at Giant Eagle and they had amazing rotisserie chicken. So we found a workaround by buying this McCormick Rotisserie Chicken seasoning… but then we couldn’t find it anymore. Your recipe – with a few tweaks – was just what our breasts needed! We actually doubled the recipe and stuck it in an empty spice jar for future use. I’m happy to say I only had to buy the paprika/thyme so it also wasn’t expensive to make. Seems like it really brings out the flavor, without being too bland, salty, etc. We ended up using the following ratio for a small Mrs. Dash spice bottle (in case anyone is interested):
4 tsp paprika, 3 tsp thyme
2 tsp garlic powder, 2 tsp onion powder
1 tsp salt, 2 tsp pepper
Also came to find it came out looking like the McCormick version and upon inspecting the ingredients, seemed to be almost the same – if not the exact – thing that we’ve been searching for for months on end. I can’t thank you enough as this is something we’re going to be using regularly – including for tonight’s dinner! <3
My question to you is, do you use regular table salt or kosher salt.
Hi Janet, I use regular table salt in this recipe. – Meggan
Hi, do you think the seasoning recipe will be good on my cornish hen. I will be cooked in my rotisserie oven. Thank you
Hi Fran, yes! Definitely. It’s just an all-purpose seasoning that is good on pretty much anything, especially any kind of poultry. Thank you! -Meggan
About how much salt & pepper do you put in your chicken? And, can you add it to the other dry rub ingredients ahead of time & store it or do you put it on the chicken separately? Thanks!
Hi Jessica, sorry for the delay in getting back to you. I like 2 teaspoons salt and 1/2 teaspoon pepper. You can definitely make a batch of the seasoning and store it for later use so you can pull it out whenever you want to roast a chicken. If you make a big batch, just use about 2 tablespoons of the seasoning per chicken. I hope that helps! If you need anything else, please let me know! Thanks. -Meggan
About how much salt & freshly ground pepper do you recommend? And, can you add those to the other dry rub ingredients & store it or do you sprinkle those on separately before roasting? Thanks!
Hi Jessica, sorry for the delay in getting back to you. I like 2 teaspoons salt and 1/2 teaspoon pepper. You can definitely make a batch of the seasoning and store it for later use so you can pull it out whenever you want to roast a chicken. If you make a big batch, just use about 2 tablespoons of the seasoning per chicken. I hope that helps! If you need anything else, please let me know! Thanks. -Meggan
chicken should not be rinsed as it can spray small amounts of bacteria all around the sink area.
Hi Gloria, I 100% agree with you. Sometimes I find things on my site and I’m like – who works here, who wrote that! LOL. You could never possibly wash away all the bacteria on a chicken anyway, it needs to be cooked off, and yes, in the process you’ll just make a mess and end up with chicken bacteria all over the place. Thanks for pointing that out; I’m fixing the post right now. -Meggan
Can’t find guide on how to make seasonings to give as gifts and/or increasing the amount of ingredients as noted in your post.
Hi Pat, sorry about that. There’s a little slider if you hover over the number of servings (find the orange # 6 next to servings and put your mouse over that). A blue bar will pop up and you can drag that to the left or the right to adjust the quantity, and all the amounts in the recipe card should update. Please give that a try and let me know if it works for you. Sorry for the confusion! Thank you for letting me know. -Meggan
Hello, I was giving up on a new way to cook chicken. You changed my mine. This is the only way my family loves there chicken . I even sprinkled on cut up plain chicken ,chicken burgers. .loving it  an everything is in the cabinet. Thanks. This is a 10 star.