Rotisserie Chicken

Rotisserie Chicken

Slow-turning heat renders the skin deeply golden while the meat stays juicy throughout.

Total 3 hr Makes 6 servings Calories 420/serving

Dietary

Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This home version of rotisserie chicken relies on a simple herb rub and low, steady heat to mimic the effect of a spinning spit, whether cooked on a rotisserie attachment or roasted in the oven. Trussing the bird and basting occasionally keeps the breast moist while the skin crisps to a deep amber. It works well for a weeknight dinner or as a make-ahead base for sandwiches, salads, and soups.

Ingredients

  • 1 whole chicken (4 to 5 pounds), giblets removed
  • 3 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1 lemon, halved
  • 4 cloves garlic, smashed
  • 1 small onion, quartered
  • 3 sprigs fresh rosemary or thyme

Method

  1. Pat the chicken completely dry with paper towels, inside and out.

  2. In a small bowl, mix the salt, pepper, smoked paprika, garlic powder, onion powder, dried thyme, and dried rosemary.

  3. Rub the chicken all over, including under the skin and inside the cavity, with olive oil, then coat evenly with the spice mixture.

  4. Stuff the cavity with the lemon halves, smashed garlic, quartered onion, and fresh herb sprigs.

  5. Tie the legs together with kitchen twine and tuck the wing tips behind the back to help the chicken cook evenly on the spit or in the oven.

  6. If using a rotisserie attachment, skewer the chicken lengthwise through the cavity, securing with the forks, and balance it before mounting on the grill or oven rotisserie.

  7. Set the rotisserie to run at a steady heat of about 350°F, or preheat a conventional oven to 350°F and place the chicken breast-side up on a roasting rack set in a 9x13-inch pan if not using a spit.

  8. Cook, letting the chicken rotate continuously (or roasting undisturbed if oven-baked), for 1 hour 15 minutes to 1 hour 30 minutes, until the skin is deeply golden and a thermometer inserted into the thickest part of the thigh reads 165°F.

  9. Carefully remove the chicken from the spit or oven and transfer to a cutting board.

  10. Let the chicken rest for 15 minutes before removing the twine and carving, allowing the juices to redistribute.

  11. Carve into breasts, thighs, drumsticks, and wings, and serve warm.

Rate this recipe

★ 4.2 (1)

Rotisserie Chicken

This home version of rotisserie chicken relies on a simple herb rub and low, steady heat to mimic the effect of a spinning spit, whether cooked on a rotisserie attachment or roasted in the oven. Trussing the bird and basting occasionally keeps the breast moist while the skin crisps to a deep amber. It works well for a weeknight dinner or as a make-ahead base for sandwiches, salads, and soups.

3 hr 6 servings 420 cal

Ingredients

  • 1 whole chicken (4 to 5 pounds), giblets removed
  • 3 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1 lemon, halved
  • 4 cloves garlic, smashed
  • 1 small onion, quartered
  • 3 sprigs fresh rosemary or thyme

Method

  1. 1

    Pat the chicken completely dry with paper towels, inside and out.

  2. 2

    In a small bowl, mix the salt, pepper, smoked paprika, garlic powder, onion powder, dried thyme, and dried rosemary.

  3. 3

    Rub the chicken all over, including under the skin and inside the cavity, with olive oil, then coat evenly with the spice mixture.

  4. 4

    Stuff the cavity with the lemon halves, smashed garlic, quartered onion, and fresh herb sprigs.

  5. 5

    Tie the legs together with kitchen twine and tuck the wing tips behind the back to help the chicken cook evenly on the spit or in the oven.

  6. 6

    If using a rotisserie attachment, skewer the chicken lengthwise through the cavity, securing with the forks, and balance it before mounting on the grill or oven rotisserie.

  7. 7

    Set the rotisserie to run at a steady heat of about 350°F, or preheat a conventional oven to 350°F and place the chicken breast-side up on a roasting rack set in a 9x13-inch pan if not using a spit.

  8. 8

    Cook, letting the chicken rotate continuously (or roasting undisturbed if oven-baked), for 1 hour 15 minutes to 1 hour 30 minutes, until the skin is deeply golden and a thermometer inserted into the thickest part of the thigh reads 165°F.

  9. 9

    Carefully remove the chicken from the spit or oven and transfer to a cutting board.

  10. 10

    Let the chicken rest for 15 minutes before removing the twine and carving, allowing the juices to redistribute.

  11. 11

    Carve into breasts, thighs, drumsticks, and wings, and serve warm.