How to Make Rotisserie-Style Chicken
Make restaurant-quality rotisserie chicken right in your oven with simple ingredients and no special equipment! Seasoned to perfection and basted for ultimate juiciness, this homemade version is even better than store-bought.
Ingredients
- 1 4lbs. whole chicken or 2 2lbs. whole chickens
- 6 tablespoons unsalted butter
- 3 tablespoons extra virgin olive oil
- 1 tablespoon thyme powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1½ teaspoons dill weed
- 1 tablespoon smoked paprika
- 1 teaspoon paprika
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 onion halved
Instructions
- Remove any giblets from the chicken and trim any excess hanging skin. Pat dry with a paper towel on all sides.
- Combine the dill weed, paprika, salt, pepper, smoked paprika, garlic powder, onion powder, and thyme in a small bowl.
- Using a spoon, gently add the rotisserie chicken seasoning between the flesh and skin of the chicken to lift the skin away from the meat.
- Sprinkle the seasonings under the skin of the breast and leg bones, and on top of the skin. Make sure to season the inner cavity too. Rub the seasonings in with your hand to ensure an even coating.
- Cover the chicken with plastic wrap and refrigerate for 12 hours (this gives the best juicy chicken).
- Once ready to bake, let it come to room temperature and preheat your oven to 350°F.
- Add chunks of softened butter under the skin of the chicken, and rub it in with your hands. Also, add half an onion into the cavity, tie the legs using kitchen twine, and tuck back the wings.
- Add it to a sprayed baking pan and roast for 1 hour and 20 minutes, or until the internal temp comes out to 165°F.
- Every 20 minutes, brush and baste the chicken with its own juices, combined with the 3 tablespoons of olive oil. Make sure to do this step every 20 minutes to ensure a juicy and flavorful chicken.
- Once it's fully cooked, I like transferring the chicken to a dry baking dish or wire rack to crisp up the skin under the broiler front and back for a few minutes.
Notes
- Get Extra Crispy Skin: Pat the chicken dry before seasoning and refrigerate it overnight for the crispiest skin.
- Butter Under the Skin: Spreading softened butter beneath the skin keeps the meat juicy and adds rich flavor.
- Maximize Flavor: Season not just the outside but also under the skin and inside the chicken cavity for the best taste.
- Use a Meat Thermometer: Ensure the internal temperature reaches 165°F for fully cooked, juicy chicken.
- Baste Every 20 Minutes: This helps keep the chicken moist and infuses it with more flavor.
- Broil at the End: For an extra crispy, golden-brown finish, broil the chicken for 2-3 minutes.
- Rest Before Carving: Allow the chicken to rest for 10–15 minutes after baking to retain its juices and ensure maximum tenderness.
Nutrition
Calories: 274kcalCarbohydrates: 7gProtein: 1gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 45mgSodium: 2333mgPotassium: 139mgFiber: 2gSugar: 2gVitamin A: 1637IUVitamin C: 3mgCalcium: 26mgIron: 1mg
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