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Rotisserie Chicken
Made in the oven or rotisserie oven, this rotisserie chicken recipe is perfectly juicy and moist with a crispy skin!
Prep Time
15 mins
Cook Time
1 hr 15 mins
Additional Time
10 mins
Total Time
1 hr 37 mins
Servings: 4 servings
Calories: 444 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
- 1 small whole chicken about 3.5 to 4 lbs
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ¼ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and 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.
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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.
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Notes
- Air Fryer: To cook the chicken in the air fryer, season as directed above and follow our air fryer whole chicken recipe.
- Seasoning: Chicken can be seasoned with any spice mixture.
- You can cook more than one chicken at a time and ensure chickens are not touching. Note: Read the directions for your exact rotisserie equipment for mounting directions. Electric rotisserie machines do not require preheating.
- Cooking Time: Cooking time can vary based on the size of the chicken and they cooking method (oven/rotisserie). Most small-sized chickens will cook in approximately an hour. For best results, use an instant-read thermometer and cook until chicken reaches 165°F.
- Leftover chicken can be stored in the fridge in an airtight container for up to 4 days.
- Preheat oven to 450°F. Place chicken, breast-side up, in a cast iron skillet or in a small dish.
- Roast 12 minutes, reduce heat to 350°F and cook an additional 60-70 minutes or until chicken reaches 165°F.
- Rest 15 minutes before carving.
Nutrition Information
Calories
444
(22%)
Carbohydrates
1g
(0%)
Protein
36g
(72%)
Fat
32g
(49%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
7g
Monounsaturated Fat
14g
Trans Fat
0.2g
Cholesterol
143mg
(48%)
Sodium
134mg
(6%)
Potassium
375mg
(11%)
Fiber
0.2g
(1%)
Sugar
0.1g
(0%)
Vitamin A
451IU
(9%)
Vitamin C
3mg
(3%)
Calcium
23mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 444
% 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.