Rotisserie Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 20 mins
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Additional Time
8 hrs
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Total Time
1 hr 30 mins
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Servings
6
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Calories
404 kcal
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Course
Main Course
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Cuisine
American
Rotisserie Chicken
Description
The Rotisserie Chicken recipe involves preparing a whole chicken, optionally brining it first to improve moisture retention and seasoning. After rinsing and drying, the chicken is prepped with wings tucked under and legs tied together, promoting even cooking and a neat presentation.
A compound butter seasoned with smoked paprika, garlic powder, onion powder, salt, and pepper is rubbed both on the outside and under the skin of the chicken breast. Roasting at 400 degrees Fahrenheit in a roasting pan allows the skin to crisp while the inside remains juicy. The chicken is basted every 20 minutes with pan juices to maintain moisture and prevent drying. To avoid over-browning, foil can be used as needed.
Using a thermometer to verify the internal temperature has reached 165°F in the thickest thigh ensures safe and proper cooking. Resting the chicken for 10 minutes after roasting allows juices to redistribute before carving and serving. Garnishing with fresh herbs adds a visual and aromatic finish.
The recipe is adaptable to different chicken sizes, adjusting cooking time accordingly.
Ingredients
- 1 recipe chicken brine optional but highly recommended
- 5 lb chicken whole
- 6 tablespoons butter softened
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt go easy on the salt if you've brined your chicken, to taste
- black pepper go easy on the salt if you've brined your chicken, to taste
- herbs optional, fresh, for garnish
Instructions
- Brine the chicken according to recipe directions. When the chicken is done brining, rinse it then pay dry with paper towels.
- Preheat the oven to 400 degrees F.
- Tuck the chicken wings underneath the breast.
- Tie the chicken legs together with kitchen twine.
- Place the butter, smoked paprika, onion powder, garlic powder, and salt and pepper in a bowl. Stir to combine.
- Loosen the skin of the chicken breast. Rub the butter mixture all over the chicken, both on the outside of the chicken and underneath the skin.
- Place the chicken in a roasting pan. Cook for approximately 1 hour and 20 minutes or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F.
- Baste the chicken with pan juices every 20 minutes - if the skin is getting overly dark, cover the chicken with foil.
- Let the chicken rest for 10 minutes before carving. Serve with pan drippings and garnish with fresh herbs if desired.
Notes
- This recipe uses a 5-pound chicken; adjust cooking time for larger or smaller birds appropriately.
- Use a thermometer to confirm the chicken is fully cooked to 165°F for safety and juiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 3g | 1% |
| Protein | 34g | 68% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 166mg | 55% |
| Sodium | 228mg | 10% |
| Potassium | 394mg | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 705IU | 14% |
| Vitamin C | 16.3mg | 18% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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