Ready for the juiciest, most delicious oven Rotisserie Chicken ever? It’s so simple! With just a few ingredients and minimal prep, you’ll be amazed at how easy it is.
This rotisserie chicken recipe tastes just like the store bought ones except they’re fresher and made in your home. A golden and crispy skin with juicy meat on the inside it is perfect for any meal you want to make.
I developed this recipe one year after we decided to roast a chicken instead of a traditional Thanksgiving Turkey! We loved it. It paired perfectly with all the Thanksgiving sides like Mashed Potatoes and Dinner Rolls.
Table of Contents
Reasons to Love This Chicken
- Rotisserie Chicken recipe is easy to prepare with minimal ingredients, and simple steps make it a breeze.
- Slow roasting ensures juicy, tender chicken every time.
- This oven rotisserie chicken only requires minimal cleanup. One-pan cooking reduces dishwashing time.
Recipe Ingredients
- Smoked Paprika: Infuses a smoky, slightly spicy flavor.
- Cayenne Pepper: Adds a subtle heat, giving the chicken a spicy kick.
- Herbes de Provence: Herbes de Provence is a blend of dried herbs that imparts a fragrant, earthy aroma.
See the recipe card for full information on ingredients and quantities.
How to Make Rotisserie Chicken
Step 1: Preheat the oven to 250 degrees Fahrenheit (121 degrees Celsius), and place the rack in the lower-middle position.
Step 2: Heat 2 cups of water in the microwave for 3 minutes. Place it in the corner of the oven.
Step 3: Place the trussed chicken into a skillet, baking dish, or roasting pan. Make sure there’s enough room around the chicken so that nothing drips out, and that it is deep enough to catch the juices.
Step 4: Rub the melted butter on the skin. In a small bowl, combine the seasonings and spices, then rub the mixture on the buttered skin. You can gently lift up the skin around the breasts and rub some seasoning under there too.
Step 5: Place in the oven and bake for 3-4 hours (depending on the size of the chicken), basting twice during that time. Remove when a thermometer inserted into the thigh reaches 160 degrees Fahrenheit (71 degrees Celsius). Allow to rest for 10 minutes before transferring to a cutting board and carving.
Expert Tips
- Enhancing Flavor with Pan Drippings: After cooking, pour the pan drippings into a small saucepan. Simmer and reduce them to create a rich, flavorful sauce to drizzle over the carved chicken for extra taste.
- Simple Trussing Technique: Tuck the wings under the chicken and tie the drumsticks with kitchen string. Proper trussing ensures even cooking and prevents the breasts from drying out before the darker meats are done.
- Pat the Chicken Dry: Before applying the melted butter and seasoning, use a paper towel to pat the chicken dry. This helps the skin become crispy and ensures the seasoning adheres better.
Frequently Asked Questions
Yes, you can make it in the crock pot. Follow the same instructions for making the rub, then place the chicken in the crock pot, cover, and cook on low for 6-8 hours or on high for 4-5 hours.
As the main dish, pair the chicken with classic sides like macaroni and cheese, roasted potatoes, buttered noodles, baked potatoes, salads, or fried corn. You can also serve it with instant pot mashed potatoes, oven roasted broccoli, instant pot asparagus, or yellow rice.
Storage Info
To STORE your Oven Rotisserie Chicken, place leftovers in an airtight container and refrigerate for up to 4 days. You can also FREEZE the chicken in a freezer-safe bag for up to 3 months.
To REHEAT, thaw in the refrigerator overnight if frozen, then warm in a 350°F (175°C) oven for 20 minutes or until heated through. Alternatively, microwave on medium power, covered, in short intervals to avoid drying out.
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Ingredients
- 1 (4-5 lbs) whole chicken - trussed
- 1/2 tbsp unsalted butter - melted
- 1 tsp paprika
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 tsp black pepper
- 2 tsp salt
- 3/4 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp dried herbes de Provence
Instructions
- Preheat the oven to 250 degrees Fahrenheit (121 degrees Celsius), and place the rack in the lower-middle position.
- Heat 2 cups of water in the microwave for 3 minutes. Place it in the corner of the oven.
- Place the trussed chicken into a skillet, baking dish, or roasting pan. Make sure there's enough room around the chicken so that nothing drips out, and that it is deep enough to catch the juices.
- Rub the melted butter on the skin. In a small mixing bowl, combine the seasonings and spices, then rub the mixture on the buttered skin. You can gently lift up the skin around the breasts and rub some seasoning under there too.
- Place in the oven and bake for 3-4 hours (depending on the size of the chicken), basting twice during that time. Remove when a thermometer inserted into the thigh reaches 160 degrees Fahrenheit (71 degrees Celsius). Allow to rest for 10 minutes before transferring to a cutting board and carving.
This is the best roasted chicken!!! Thank you for a safe homecooked and easy recipe. I have Celiac so I don’t like a roll the dice at the grocery store. I also don’t like how they sit there in toxic plastic. Thank you!!!!!!!!!!
You’re welcome! I’m so glad you enjoyed the chicken! It’s really a simple one to do + better than the store, I think! 🙂
How important is the Herbes de Provence? I have everything else on hand and buying a fairly expensive seasoning blend for a single use is not in my budget. I’m making it tomorrow, so if you would email me, that would be wonderful. Thanks for a great looking recipe.
You could swap it out for Italian seasoning!
I just did this tonight and my chicken looks delicious! But I just took a carrot out and it’s almost finished and it’s still crunchy raw after 4 hours on 250 degrees
How do you truss a chicken?
There’s a great video tutorial from the NY Times here: https://www.nytimes.com/video/dining/100000003069772/cooking-techniques-trussing-a-chicken.html. Hope that helps 🙂
I am baking this chicken now, and I do not have any juice to baste it with. Â I have added a little water – is this OK?
That’s totally fine!