How to Make Rotisserie Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 15 mins
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Servings
6 servings
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Calories
359 kcal
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Course
Main Course
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Cuisine
American
How to Make Rotisserie Chicken
Description
To make rotisserie chicken, the whole bird is trussed to promote even cooking and then coated with a balanced rub combining smoky paprika, dried thyme, garlic powder, onion powder, and fresh salt and pepper. For rotisserie cooking, the chicken is skewered and cooked according to manufacturer instructions, typically about one hour, allowing the skin to roast evenly all around. After cooking, resting for 10 minutes helps the juices redistribute.
Alternatively, the chicken can be roasted in a very hot oven after rubbing with olive oil and seasoning. Basting every 15 minutes during the bake helps keep the skin moist and crispy. The recipe notes the option to use pieces of chicken for shorter cooking times.
This dish is versatile and offers roasted, flavorful chicken suitable for multiple meals or serving fresh. The seasoning blend is straightforward yet effective at imparting an herbaceous and mildly smoky flavor. Leftover chicken can be refrigerated and enjoyed within a few days.
For convenience, the spice-rubbed chicken can be made ahead and refrigerated overnight. The recipe also mentions that a slow cooker method results in tender but less crispy skin.
Ingredients
- 2 teaspoons paprika
- 1 1/2 teaspoons thyme dried
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt freshly ground
- black pepper freshly ground
- 1 (4 to 5 pound) chicken see note 1, whole
- 2 tablespoons olive oil
Instructions
To prepare the chicken:
- In a small bowl, whisk together the paprika, thyme, garlic powder, onion powder, and salt and pepper to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper). Remove giblets and truss the chicken (this is recommended for even cooking, see note 2).
To make the chicken in a rotisserie:
- Skewer the trussed chicken. Rub the spice mixture all over the outside of the chicken (no olive oil necessary).
- Insert the rotisserie skewers into the rotisserie. Cook according to rotisserie manufacturer's instructions (for my Cuisinart rotisserie, it's one hour on the "Rotisserie" setting). Remove from rotisserie and let rest 10 minutes before carving.
To make the chicken in the oven:
- Move an oven rack to the lowest position and preheat oven to 425 degrees. Place the trussed chicken in a roasting pan, baking dish, or cast iron skillet. Brush the outside of chicken with olive oil. Rub the spice mixture all over the outside of the chicken.
- Bake uncovered until the internal temperature reaches 165 degrees, about 70 to 80 minutes. Baste the chicken periodically (every 15-20 minutes, see note 3) with accumulated juices or olive oil. Remove from oven and let rest 10 minutes before carving.
To keep the rotisserie chicken warm:
- Place in a slow cooker for up to 8 hours on the lowest possible heat setting.
Notes
- Chicken pieces weighing 4 to 5 pounds can be substituted for the whole chicken, reducing the cooking time to 30 to 45 minutes.
- Trussing the chicken is recommended but not required for even cooking and juiciness.
- Basting every 15 minutes during oven roasting maintains moist skin and prevents scorching.
- The seasoned chicken can be refrigerated up to 24 hours before baking for convenience.
- Slow cooker cooking yields tender chicken but without crispy skin; cook on HIGH 3-4 hours or LOW 6-8 hours.
- Cool and store leftovers covered in the refrigerator for 3 to 4 days.
- Double the recipe by roasting two chickens at once; cooking time remains the same.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 1g | 0% |
| Protein | 27g | 54% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 109mg | 36% |
| Sodium | 103mg | 4% |
| Potassium | 295mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 541IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 21mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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