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When I’m in a dinner time bind, I turn to the trusty grocery store Rotisserie Chicken. Which isn’t too shabby if you ask me.

It’s a pretty healthy option, too. Perfectly seasoned and roasted at a low temperature very slowly, it is one of the juiciest, flavor packed whole chicken meals you can whip up in a bind with minimal preparation.

My own rotisserie chicken recipe is made in the oven but with the same zesty seasonings you expect in a store-bought rotisserie chicken. And it’s easy to make!

Simple Ingredients You Will Need

• Chicken – We use a whole chicken roaster for this recipe but the seasoning work well on chicken pieces like chicken thighs, chicken legs and breasts. We use a 4-5 pound chicken for the best results.
• Seasonings – Classic rotisserie flavor starts with the seasoning. We made a blend of smoked paprika, onion powder, dried thyme, black pepper, cayenne pepper, dried sea and garlic powder.
• Onion – To infuse flavor and keep the chicken juicy, we stuff the cavity with an onion. You can also add garlic cloves, lemon wedges and fresh herbs.
• Olive Oil – To achieve maximum crispy skin and help the seasoning stick, a little drizzle of extra virgin olive oil will do the trick. If you prefer to use another neutral oil, like avocado oil or vegetable oil.

For the full ingredient list and instructions, see the recipe card below.

How To Make Rotisserie Chicken

1. Make the rub – In a small bowl, whisk together the salt, paprika, onion powder, thyme, pepper, cayenne, sage and garlic powder to combine. You may not use all the rub but you can stash it away in your pantry for later!
2. Prep the chicken – Pat the chicken dry with paper towels, inside and out. No need to rinse your chicken.
3. Season the chicken – Using the spice rub, coat the chicken inside, outside and under the skin with the seasoning. Be sure to coat the entire bird.
4. Marinade – Refrigerate the chicken for 1 hour or up to 24 hours. Rest for 30 minutes before cooking to bring to room temperature so it cooks evenly..
5. Truss the chicken – Stuff the onion inside the chicken cavity and tie the legs together using kitchen twine.
6. Roast – Roast according the cooking time based on the method of cooking your chicken below. If your chicken starts to brown too quickly, you can cover the breast with aluminum foil while it finishes roasting in the oven.
7. Check for doneness – The chicken is done when the internal temperature reaches 165˚F on an instant read thermometer or meat thermometer inserted into the thickest part of the thigh. Cooking times may vary depending on the size of your chicken.
8. Rest – For a flavorful rotisserie chicken, let the chicken rest before slicing so the juices have time to redistribute throughout the meat.

You can use the following roasting methods based on what you have available at home.

• For rotisserie, cook over a rotisserie grill using a rotisserie attachment or rotisserie rod for 1 hour and 15 minutes until cooked through. Allow to rest for 10 minutes before carving.
• For oven roasting, preheat oven to 450 degrees F. Roast the chicken in a roasting pan for 1 hour or until cooked through. Allow to rest for 10 minutes before carving.
• For slow cooker, place the chicken in the slow cooker and cover. Cook on low for 7 hours or high for 4 hours. Serve immediately.

Which ever cooking method you use, you will be rewarded with the best rotisserie chicken with crispy skin and juicy meat with the best flavor.

I rely on this digital thermometer for cooking everything from roast chicken to grilled steaks. It’s even great for tempering chocolate or making candy and the price can’t be beat.

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