How to Make Rotisserie Chicken
This Easy Homemade Rotisserie Chicken recipe is an easy to make alternative to a supermarket favourite! Easy juicy roast chicken with crispy skin in under an hour!
Servings 8 servings
- 3.5 pound roasting chicken (neck and giblets removed)
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1 teaspoon seasoning salt (substitute 3/4 teaspoon sea salt, if desired)
- 1/2 teaspoon cracked black pepper
- 3 tablespoons olive oil
Preheat your oven to 350 degrees Fahrenheit and spray a baking dish with cooking spray.
Pat the chicken dry with paper towels and place it in the baking dish breast-side up.
Combine the spices, salt and pepper in a bowl and stir them together.
Drizzle the olive oil over the chicken and rub it over the chicken (top side and bottom side) with your hands.
Rub the spice mixture all over the chicken (top side and bottom side) with your hands, making sure the spice mixture is evenly distributed and gets into all the nooks and crannies.
Bake until a meat thermometer inserted into the deepest part of the thigh or breast reads 74 degrees Celsius (165 Fahrenheit), or about 55 minutes.
Let the chicken rest in the baking dish, very loosely covered in foil (tented, so it doesn't touch the chicken skin) for about 10 minutes.
Serve hot, or cool to room temperature and cut off the bones to use later in your favourite recipes.
For best results, use a chicken between 3.5 and 4 pounds.
This chicken keeps in the fridge (for later use) for up to 3 days and in the freezer for 1 month. Store it in a freezer-safe bag or airtight container.
Save the chicken bones and carcass to make my Easy Homemade Chicken Stock.
Serving: 1serving | Calories: 359kcal | Carbohydrates: 1g | Protein: 25g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 125mg | Sodium: 392mg | Potassium: 308mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1652IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 2mg