Rotisserie Chicken
Achieve perfectly juicy, flavor-packed Rotisserie Chicken right at home with this simple yet irresistible recipe. By combining a whole chicken with a savory blend of olive oil, salt, paprika, garlic powder, onion powder, and aromatic dried herbs like thyme and oregano, you’ll create a golden-brown crust bursting with bold, herbaceous flavors. Stuffed with fresh rosemary, garlic cloves, and a halved lemon, this chicken is infused with zesty, herbaceous notes from the inside out. Whether roasted in the oven or cooked on a traditional rotisserie, the result is tender, succulent meat with a crispy, golden skin. With just 20 minutes of prep and straightforward cooking steps, this recipe delivers a crowd-pleasing centerpiece perfect for family dinners, holiday gatherings, or meal prep. Let this homemade rotisserie chicken shine on your table, served with your favorite sides for a wholesome, restaurant-quality meal.
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Recipe Information
Ingredients
- 1 piece (approx. 4-5 lbs) Whole chicken
- 2 tablespoons Olive oil
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 piece (halved) Lemon
- 2 sprigs Fresh rosemary
- 4 cloves (peeled) Fresh garlic
- 1 piece (optional, for trussing) Butcher’s twine
Instructions
Preheat your oven to 375°F (190°C). If using a rotisserie, follow the instructions for preheating your grill or rotisserie appliance.
Remove the giblets and any excess fat from the cavity of the chicken. Rinse the chicken under cold water and pat it dry with paper towels.
Drizzle the olive oil over the entire chicken and rub it in evenly.
In a small bowl, mix together the salt, black pepper, paprika, garlic powder, onion powder, thyme, and oregano.
Evenly rub the spice mixture all over the chicken, including inside the cavity.
Stuff the cavity of the chicken with the halved lemon, rosemary sprigs, and garlic cloves.
If desired, use butcher’s twine to truss the chicken by tying the legs together and securing the wings close to the body. This helps the chicken cook evenly and maintain its shape.
If using an oven, place the chicken breast-side up on a roasting rack set inside a roasting pan. If using a rotisserie, securely attach the chicken to the rotisserie rod according to your appliance’s instructions.
Cook the chicken until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (80°C) in the thickest part of the thigh. This typically takes about 1.5 hours in the oven or on a rotisserie, but start checking for doneness around the 1-hour mark.
Once cooked, remove the chicken from the oven or rotisserie and let it rest for 10-15 minutes before carving. Resting allows the juices to redistribute, ensuring a moist and flavorful result.
Carve and serve your rotisserie chicken warm with your favorite side dishes.
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 7239 mg | 315% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 1.0 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 647 mg | 14% | |
*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.
