Fake Rotisserie Chicken
Recreate the magic of store-bought rotisserie chicken right in your own kitchen with this "Fake Rotisserie Chicken" recipe! Juicy, flavorful, and golden-crisp, this oven-roasted chicken is seasoned with a savory blend of smoked paprika, garlic powder, onion powder, and dried thyme to deliver that signature rotisserie-style taste. Stuffed with butter and zesty lemon for extra richness and roasted to perfection over a pool of aromatic chicken broth, this recipe ensures moist, tender meat with a beautifully browned skin. Perfect for weeknight dinners or special gatherings, this fuss-free, homemade rotisserie chicken pairs beautifully with all your favorite sides. Plus, the simple process of trussing, basting, and resting ensures a professional-quality, restaurant-worthy result every time!
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Recipe Information
Ingredients
- 1 4-5 lbs whole chicken
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 whole lemon
- 2 tablespoons unsalted butter
- 1 cup chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Remove the giblets and pat the chicken dry with paper towels. This helps the skin crisp up.
Rub the chicken with olive oil, ensuring it is evenly coated.
In a small bowl, mix together the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and dried thyme to create the seasoning blend.
Generously rub the seasoning blend all over the chicken, including under the skin and inside the cavity for maximum flavor.
Prepare the cavity by stuffing it with the whole lemon (cut in half) and the 2 tablespoons of butter.
Place the chicken on a roasting rack set inside a roasting pan. If you don’t have a roasting rack, use a bed of thickly sliced vegetables like carrots, celery, and onions to elevate the chicken.
Pour the chicken broth into the bottom of the roasting pan. This will create steam during cooking, keeping the chicken moist.
Truss the chicken legs with kitchen twine to ensure even cooking and a professional presentation.
Roast the chicken in the preheated oven for about 90 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Baste the chicken with the pan juices halfway through cooking to enhance the flavor and ensure a beautiful golden color on the skin.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, making the meat tender and juicy.
Carve and serve with your favorite sides for a delicious homemade rotisserie-style meal.
Nutrition Facts
Calories |
788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 1897 mg | 82% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 2.5 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 885 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
