Rotisserie Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 12 mins
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Additional Time
10 mins
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Total Time
1 hr 37 mins
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Servings
4 servings
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Calories
444 kcal
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Course
Main Course, Dinner
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Cuisine
American
Rotisserie Chicken
Description
This recipe details preparing a small whole chicken (about 3.5 to 4 lbs) for rotisserie cooking. The chicken skin is dried, then rubbed with olive oil and a blend of paprika, smoked paprika, garlic powder, onion powder, salt, and pepper. The wings are tucked behind the bird, and the legs tied together with kitchen twine to ensure even cooking and stability on the rotisserie spit.
Cooking time on a grill rotisserie is approximately 18-22 minutes per pound at medium heat (around 350°F), with a recommended endpoint of 165°F internal temperature measured by a meat thermometer. After cooking, the chicken continues to rotate without heat for 15 minutes to allow juices to redistribute, resulting in moist, tender meat with crispy, seasoned skin.
This rotisserie method yields a whole chicken suitable for a main course or used in other recipes once cooked. The notes also provide alternative cooking methods, like air fryer or oven roasting, seasoning variations, and tips for storage of leftovers stored up to four days refrigerated. Reheating directions for leftover chicken are included to maintain moisture and flavor.
Ingredients
- 1 small chicken about 3.5 to 4 lbs, whole
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ¼ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt to taste
- black pepper to taste
Instructions
- In a small bowl, combine paprika, smoked paprika, garlic powder, onion powder. Add 1 teaspoon salt and ½ teaspoon pepper (more or less to taste) and mix well.
- To prepare the chicken, dab the skin dry with paper towels.
- Rub the outside of the chicken with olive oil and season generously with the spice mixture.
- Gently fold the wings behind the chicken. Using kitchen twine, tie the legs together. Ensure the cavity is empty.
To Cook on a Rotisserie
- Center the chicken on a rotisserie spit. If using a grill rotisserie, preheat to medium heat, 350°F. (see notes for oven directions).
- Cook chicken for 18-22 minutes per pound, or until the chicken reaches 165°F on a meat thermometer. A 3.5lb chicken will cook for 60-80 minutes.
- Once the chicken has reached the right temperature, turn off the heat and allow the chicken to rotate for 15 minutes without heat.
- Remove from the rotisserie and serve.
Notes
- Air fryer cooking is possible using the same seasoning and a whole chicken air fryer method.
- Any spice mix can be used to season the chicken as an alternative.
- Multiple chickens can be cooked simultaneously if not touching on the rotisserie.
- Cooking times vary by chicken size and equipment; use a thermometer to ensure 165°F internal temperature.
- Store leftover cooked chicken in an airtight container refrigerated up to 4 days.
- For reheating, roast at 450°F for 12 minutes, then reduce to 350°F and cook until warmed through; rest 15 minutes before carving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Calories | 444 | 22% |
| Carbohydrates | 1g | 0% |
| Protein | 36g | 72% |
| Fat | 32g | 49% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 143mg | 48% |
| Sodium | 134mg | 6% |
| Potassium | 375mg | 8% |
| Fiber | 0.2g | 1% |
| Sugar | 0.1g | 0% |
| Vitamin A | 451IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 23mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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