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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 REALLY enjoyed the taste, and the juicy texture!
What size chicken did you use in your cuisinart rotisserie? I bought an air fry rotissiere oven this weekend and it can’t even hold a standard size chicken(5 lbs)!! Was looking forward to making an rotisserie chicken 🙁
Hi Kiskie! I’m so sorry the chicken didn’t fit in your air-fry rotisserie! The rotisserie I have can fit up to a 4-pound chicken. I’m sorry about that! It sounds like it ruined your weekend plans. – Meggan
I just made this in the oven today instead of a turkey. My eyes flew open after my first bite. My entire family looked at me like I had created a masterpiece. This was amazing!! Moist, flavorful, tender, tasty, incredible. Thank you so much. A little Christmas miracle!
Have you tried this in an electric roaster oven? I want to do two chickens but I’m new to this appliance. Any advice? I don’t have a regular oven.
An excellent and simple rub. Used it on my gas BBQ rotisserie stick nd it was moist, tender, flavourful and fast. An easy summertime supper. Thanks for this excellent recipe. 🇨🇦
I did not think that an oven roasted chicken could taste like a rotisserie one but this recipe is awesome. I am going to make two chickens at a time from now on….great to give to a friend or household with a salad and even a loaf of bread to give them a night off from cooking.
Awe, that is so sweet! What a thoughtful idea. 🙂
My husband used this recipe to make beer can chicken on the grill. It was fantastic!
This is a great article with lots of great tips! I’m sure the chicken will taste absolutely fantastic each time! Cool how many minerals are included in the nutrition facts.
This issue I have with this article is that the author believes a rotisserie chicken may be cooked in a pan in the oven, or in a slow cooker or even maybe a toaster oven! How can you cook a rotisserie chicken like this? A rotisserie chicken must ROTATE….obviously! That’s why it is called rotisserie!?
Pedantic or not, hoping we know the difference between a roast chicken and a rotisserie chicken.
The new toaster ovens actually come with a rotating spit so you’re able to rotate. There is even a rotate option. I use it all the time.
Do you brine your chicken first? What’s a good salt to water ratio for brine? Can’t wait to try this!!
Hi Jean, I do not brine the chicken first, but you definitely can! Makes for a juicier bird.
To brine a whole chicken (around 4 pounds): 2 quarts cold water + 1/2 cup table salt for 30 to 60 minutes.
Another option is salting it which has basically the same effect as brining but without the water. It just takes a lot longer.
To salt a whole chicken (around 4 pounds): 1 teaspoon kosher salt per pound for 6 to 24 hours.
Apply the salt evenly inside the cavity and under the skin of breasts and legs and set on a wire rack set over a rimmed baking sheet in the refrigerator. If you’re salting it for longer than 12 hours, wrap the whole thing (baking sheet and all) in plastic wrap.
If you have any other questions, just let me know! Thank you! I hope you like it. 🙂 -Meggan
Delicious! This is going to be a regular feature in our meal plan