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Learn how to make rotisserie chicken at home with my super simple spice rub (4 ingredients plus salt & pepper). Or, recreate that same delicious flavor for your next oven-roasted chicken!
Table of Contents
Rotisserie seasoning ingredients
I’ve perfected the rotisserie chicken dry rub, which can be made in big batches to use when you need it. Just add a chicken and oil, and you’re good to go!
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Chicken: 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.
Rotisserie instructions
First, you’ll need a great rotisserie oven. The one I own has been discontinued (the Cuisinart Rotisserie Convection Toaster Oven), so I recommend the Instant Vortex Plus Air Fryer. It has a program for making rotisserie chicken, and it’s highly rated with 4.5 stars from over 55,000 reviews on Amazon.
The below cooking times are based on my rotisserie oven, but times for other rotisseries may vary.
- 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 (for my Cuisinart rotisserie, it’s one hour on the “Rotisserie” setting). Let it rest about 10 minutes before carving.
Oven instructions
If you make it in the oven, it’s a roasted chicken. But if you use the same spice rub, it tastes just like a rotisserie chicken.
- 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). After baking the chicken, you can devour it immediately or place it in a crock pot for a few hours to keep it warm for later.
Recipe tips and variations
- Trussing the chicken: This falls under “optional yet recommended.” Trussing your chicken ensures an evenly cooked, juicier bird, but you don’t have to if you don’t want.
- Basting: If you go the oven route, it’s critical that you baste the chicken every 15 minutes or so. It’s a high-temp oven for crispness, but that means you can scorch the skin if you don’t keep it moist.
- Make ahead: After rubbing on the spice blend, the chicken can be refrigerated for up to 24 hours before baking.
- Slow cooker: The skin won’t get crispy, but the chicken will still be tender and delicious. Transfer your spice-rubbed chicken to a slow cooker. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
- Leftovers: Cool leftovers quickly and store covered in the refrigerator. Use within 3 to 4 days.
- Making 2 chickens: 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.
- Chicken gravy: Use your pan drippings, chicken broth, cornstarch or flour, and salt and pepper to make delicious chicken gravy anytime.
Recipes for leftover chicken
Stews and Soups
Best Chicken Noodle Soup Recipe
Casserole Recipes
Chicken Pot Pie Recipe
Salad Recipes
Chinese Chicken Salad
Casserole Recipes
Recipe for Chicken Tetrazzini
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How to Make Rotisserie Chicken
Learn how to make rotisserie chicken at home with my super simple spice rub (4 ingredients plus salt & pepper). Or, recreate that same delicious flavor for your next oven-roasted chicken!
Equipment
- Rotisserie oven (We recommend the Instant Vortex Plus Air Fryer)
- Roasting pan (This one for GraniteWare is perfect for the oven)
- 3 feet Kitchen twine
Ingredients
- 2 teaspoons paprika
- 1 1/2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper
- 1 (4 to 5 pound) whole chicken (see note 1)
- 2 tablespoons olive oil
Instructions
To prepare the chicken:
- In a small bowl, whisk together the paprika, thyme, garlic powder, onion powder, and salt and pepper to taste (I like 1 teaspoon salt and ½ teaspoon pepper). Remove giblets and truss the chicken (this is recommended for even cooking, see note 2).
To make the chicken in a rotisserie:
- Skewer the trussed chicken. Rub the spice mixture all over the outside of the chicken (no olive oil necessary).
- Insert the rotisserie skewers into the rotisserie. Cook according to rotisserie manufacturer's instructions (for my Cuisinart rotisserie, it's one hour on the "Rotisserie" setting). Remove from rotisserie and let rest 10 minutes before carving.
To make the chicken in the oven:
- Move an oven rack to the lowest position and preheat oven to 425 degrees. Place the trussed chicken in a roasting pan, baking dish, or cast iron skillet. Brush the outside of chicken with olive oil. Rub the spice mixture all over the outside of the chicken.
- Bake uncovered until the internal temperature reaches 165 degrees, about 70 to 80 minutes. Baste the chicken periodically (every 15-20 minutes, see note 3) with accumulated juices or olive oil. Remove from oven and let rest 10 minutes before carving.
To keep the rotisserie chicken warm:
- Place in a slow cooker for up to 8 hours on the lowest possible heat setting.
Recipe Video
Notes
- Chicken: 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.
- Trussing the chicken: This falls under “optional yet recommended.” Trussing your chicken ensures an evenly-cooked, juicier bird, but you don’t have to if you don’t want.
- Basting: If you go the oven route, it’s critical that you baste the chicken every 15 minutes or so. It’s a high-temp oven for crispness, but that means you can scorch the skin if you don’t keep it moist.
- Make ahead: After rubbing on the spice blend, the chicken can be refrigerated for up to 24 hours before baking.
- Slow cooker: The skin won’t get crispy, but the chicken will still be tender and delicious. Transfer your spice-rubbed chicken to a slow cooker. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
- Leftovers: Cool leftovers quickly and store covered in the refrigerator. Use within 3 to 4 days.
- Making 2 chickens: 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.
Nutrition
Calories: 359kcalCarbohydrates: 1gProtein: 27gFat: 27gSaturated Fat: 7gCholesterol: 109mgSodium: 103mgPotassium: 295mgFiber: 1gSugar: 1gVitamin A: 541IUVitamin C: 2mgCalcium: 21mgIron: 2mg
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I was hoping for something close to the flavors in store-bought or restaurant rotisserie chicken. I made this rub and put 3/4 of it under the skin of a whole chicken. I grated the zest of one lemon and added it to a pint of buttermilk, in a bowl large enough for the chicken. I put the chicken in breast side down and filled the rest of the way with water and 1 tsp of salt. The back of the chicken is exposed and I sprinkled the last 1/4 of spice rub onto it. I added 4 large smashed garlic cloves to the liquid. Covered the bowl with plastic and put in the fridge. I let it marinate for 24 hrs, turning the chicken over half-way through. I then removed it and cut it in half, pat it dry and made more of the rub, combined with enough olive oil to make a brushable paste. Put the chicken half, skin side up onto a baking sheet lined with parchment paper. I fold the edges up to catch all the juices to make gravy. I brushed the spice paste all over the chicken skin, under the wing and the leg. Popped it in a pre-heated 425 oven on the middle rack and let it bake for 30 mins. I turned the heat down to 350 and let it finish, about 20-30 more mins. BEST CHICKEN I’VE EVER MADE!
Hi,
I am roasting a large chicken 6lbs I bought. I am disabled so cant get to town very often-I live 18 miles from town-whew!!! I am a new widow so learning to cook for one is hard so I am saving the cooked chicken for my son/granddaughter who will be home sunday-he works away from home. They both love roasted chicken as well so hoping this turns out well.
I had added the veggies under the chicken before and it works out well-just add the oil and same spices to them and mix, heat the cast iron skillet while oven coming up to temp then on the bottom of skillet and chicken on top. I think I will flip and broil the bottom once done to have crispy skin on it as well. Cross your fingers it work out well.
Hi Sara…I love what you’re doing although it seems like a lot of work. How did it turn out dear?
I just discovered you, 🤗 Your recipe is Perfect!. There are two items I personally like to add. 1- a little bit of rosemary on my chicken and 2- I like to season the inside of the bird. (A little twist and definitely Not for everyone) — I am a garlic freek but it can be too strong so I like to roast the garlic first then place it ALONG SIDE of the bird in the pan, when the bird is basted the garlic doesn’t overtake the chicken but adds a mild flavor and sweetness. If the garlic is still too strong use elephant garlic as it is milder still.
Made this chicken tonight for dinner. It had great flavor, was moist and tender and looked beautiful. I had no juices after the first 20 minutes, but checked about 10 minutes later and started basting after that every 20 minutes. Thanks for sharing the recipe. I will definitely make this again.
This recipe is easy and your format for reading through it rocks- thanks! I’m making it for the 4th time in two months. Love saving money with my own chicken vs the grocery store rotisserie chicken. This tastes a bajillion times better too!
Wow this recipe is amazing! Thank you for a fairly quick & very delicious meal that my whole family including my picky 9y enjoyed! I used cut up thighs & legs bc I needed to cut the cooking time, doubled your seasoning to cover all the 12 PC’s. Convect roasted at 400 for 40min uncovered. Followed all your tips & did not nd to change anything. Can’t wait to make this again!
hello, does “1 1/2 teaspoons dried thyme” mean 5.5 teaspoons ? or 0.18 teaspoons ? Thank you.
Hi Alex, 1 1/2 teaspoons dried time means 1.5 teaspoons. Sorry about that!!!! -Meggan
Meggan,
I always make my “rotisserie” chickens in these crock pot. Maybe my crock pot is extra hot, but my 4 pound chicken takes only 3 hours on LOW. Pull temp is 160 degrees. Plop under broiler for a bit to crisp up the skin. Thighs are cooked through and breast is blissfully moist.
Great dry rub. Thanks! PS: I usually park a split whole onion and some cloves of garlic in the cavity to help the breast moisture but works fine if you don’t have time/ingredients.
What a great idea on putting it under the broiler, after cooking it in the crock pot.
I made this last night and it was amazing! My husband cleared his plate which is saying something because I’m not a good cook at all and everyone will agree with me haha but I made this and the directions were so easy to follow and every detail was included. Sometimes with recipes I feel like I have questions that aren’t answered. It was all there! So good! I will be back to your page for more!
I’m so thrilled Jennifer! For both of us. Obviously you’re well on your way to becoming a rockstar home cook, and I’m always pleased when my recipes work out for somebody. I would totally hug you if you were here. And you made the potatoes too! That’s amazing! Both of those recipes are tasty, so you have an eye for that. 😀 I’m glad you felt all the details were covered. And I know exactly what you mean. I test recipes constantly and I feel like sometimes I’m just blindly moving forward without all the info! Glad that didn’t happen this time. Please keep cooking, hit me up (in comments or email) if you have questions or need anything. I love it. I’m so excited. Thank you again! You made my day. -Meggan
WHAT IS THE PORTION SIZE. 4 OZ., 6 OZ., ETC,? ROTISSERIE CHICKEN