Ah yes 😋 the classic rotisserie chicken — juicy, flavorful, and perfect for a quick dinner or leftovers. Here’s how to make it at home, plus tips to get that golden, crisp skin just like the store-bought version.
🍗 Homemade Rotisserie Chicken
Ingredients
- 1 whole chicken (3–4 lbs / 1.4–1.8 kg)
- 2–3 tbsp olive oil or melted butter
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme or rosemary (optional)
- 1 lemon, halved
- 4 garlic cloves, crushed
Instructions
1. Prep the Chicken
- Remove giblets and pat the chicken dry with paper towels.
- Rub olive oil or butter all over the chicken.
- Season generously inside and out with salt, pepper, paprika, garlic powder, onion powder, and herbs.
- Stuff the cavity with lemon halves and garlic cloves.
2. Roast the Chicken
Oven Method (Simple & Reliable):
- Preheat oven to 375°F (190°C).
- Place chicken on a roasting rack in a roasting pan, breast side up.
- Roast about 20 minutes per pound (for a 4 lb chicken, ~1 hour 20 minutes) until internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Optional: baste every 20–30 minutes for extra juiciness.
Rotisserie/Spit Method:
- If you have a rotisserie attachment, secure the chicken and cook according to manufacturer instructions (~1–1.5 hours).
- Rotate slowly for even browning.
3. Rest and Serve
- Let the chicken rest 10–15 minutes before carving.
- This keeps it juicy and makes slicing easier.
⭐ Tips for Perfect Rotisserie Chicken
- Dry skin = crispy skin: pat the chicken thoroughly before oiling and seasoning.
- Flavor boost: sprinkle a bit of smoked paprika or cayenne for a hint of spice.
- Leftovers: shred for sandwiches, salads, soups, or casseroles.
If you want, I can also give you 3 fun rotisserie-style variations:
- Garlic-herb rotisserie chicken
- Spicy Cajun rotisserie chicken
- Honey-mustard glazed rotisserie chicken
Do you want me to share one of these recipes?
