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Rotisserie Chicken Recipe

Rotisserie Chicken Recipe

A juicy, golden oven-roasted chicken with crispy skin and savory spice. It tastes just like the deli favorite, but fresher and cheaper.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 6 People
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken 4–5 lb
  • 2 tbsp kosher salt
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1 tsp light brown sugar
  • 1 tsp dried thyme
  • 2 tbsp olive oil or softened butter
  • 1 lemon halved
  • 1 head garlic halved

Equipment

  • Roasting pan or cast-iron skillet
  • Roasting rack
  • Instant-read thermometer
  • Butcher twine
  • Cutting board and carving knife

Method
 

  1. Preheat the oven to 450°F (230°C).
  2. Remove the giblets and pat the chicken completely dry.
  3. Mix the salt, paprika, garlic powder, onion powder, pepper, sugar, and thyme.
  4. Loosen the skin and rub some spice mix onto the breast meat.
  5. Coat the outside of the chicken with oil and the remaining rub.
  6. Stuff the cavity with lemon and garlic.
  7. Tie the legs together and tuck the wing tips under.
  8. Place the chicken breast-side up on a rack in a roasting pan.
  9. Roast for 15 minutes at 450°F.
  10. Lower the heat to 375°F (190°C) and roast 55–65 minutes more.
  11. Check that the breast reads 165°F and the thigh reads 175°F.
  12. Rest the chicken for 15 minutes before carving.

Notes

  • Dry-brine the chicken overnight for the crispiest skin.
  • Use an instant-read thermometer for best results.
  • Store leftovers up to 4 days in the fridge or 3 months in the freezer.
  • Keep the pan drippings for a quick sauce or soup base.