Larn how to make rotisserie craven at home with my super simple spice rub (4 ingredients plus salt & pepper). Or, recreate that aforementioned delicious flavor for your next oven-roasted chicken!

A rotisserie chicken on a white plate with slices of lemon.
Tabular array of Contents
  1. Rotisserie seasoning ingredients
  2. Ingredient notes
  3. Rotisserie instructions
  4. Oven instructions
  5. Recipe tips and variations
  6. How to Make Rotisserie Chicken Recipe

Rotisserie seasoning ingredients

I've perfected the rotisserie chicken dry rub, which tin be made in large batches to use when you need it. Just add a chicken and oil, and you lot're good to go!

Rotisserie chicken seasoning ingredients on a white plate.

Ingredient notes

  • Chicken: iv to five pounds of craven pieces such as breast, thighs, or quarters may be substituted for the whole chicken. Reduce total baking time to 30 to 45 minutes.

Rotisserie instructions

I ain the Cuisinart TOB-200 Rotisserie Convection Toaster Oven (Culinary Hill may earn money if you buy through this link). Cooking times for other rotisseries may vary.

  1. Truss and skewer the chicken (giblets removed). Coat generously with the dry rub. Insert the rotisserie skewers into the rotisserie.
    A raw chicken in a rotisserie oven.
  2. Cook according to rotisserie manufacturer's instructions (for my Cuisinart rotisserie, it's one hour on the "Rotisserie" setting). Let information technology remainder about 10 minutes before carving.
    A cooked chicken in a rotisserie oven.

Oven instructions

If you make information technology in the oven, it's a roasted chicken. But if you use the same spice rub, it tastes simply like a rotisserie chicken.

  1. Truss the craven (giblets removed), then coat with olive oil. Coat generously with the dry rub. Place in a roasting pan, baking dish, or cast iron skillet.
    A raw chicken rubbed with seasoning in a cast iron skillet.
  2. Bake at 425 degrees for 70-80 minutes, until the chicken reaches an internal temperature of 165 degrees. Drip the craven every 15-xx minutes with juices from the bottom of the pan (or olive oil). Afterward blistering the chicken, you can devour it immediately or place it in a crock pot for a few hours to proceed information technology warm for later.
    Sauce being drizzled onto rotisserie chicken in a cast iron skillet.

Recipe tips and variations

  • Trussing the chicken: This falls nether "optional all the same recommended." Trussing your chicken ensures an evenly-cooked, juicier bird, but you don't take to if you don't want.
  • Basting: If you become the oven route, it'south critical that you baste the chicken every 15 minutes or and so. It's a loftier-temp oven for crispness, just that means you can scorch the skin if yous don't keep information technology moist.
  • Make ahead: After rubbing on the spice blend, the chicken can be refrigerated for upwards to 24 hours earlier baking.
  • Slow cooker: The skin won't get crispy, but the chicken will however be tender and delicious. Transfer your spice-rubbed craven to a boring cooker. Cover and cook on High for 3 to iv hours or LOW for vi to viii hours.
  • Leftovers: Cool leftovers apace and store covered in the refrigerator. Utilise within 3 to 4 days.
  • Making 2 chickens: The baking time is the same if you want to roast 2 chickens instead of 1. Make extra for a friend in need or for your favorite recipes.

Recipes for leftover chicken

Soup and Stew Recipes

Chicken Noodle Soup

Goulash Recipes

Chicken Pot Pie

How to Make Rotisserie Craven

Larn how to make rotisserie chicken at domicile with my super uncomplicated spice rub (4 ingredients plus salt & pepper). Or, recreate that same delicious flavor for your side by side oven-roasted chicken!

Prep Time 5 mins

Cook Fourth dimension 1 hr ten mins

Total Time i hr 15 mins

Servings half dozen servings

Course Main Form

Cuisine American

Calories 359

  • 2 teaspoons paprika
  • one 1/2 teaspoons stale thyme
  • 1 teaspoon garlic pulverization
  • one teaspoon onion powder
  • Salt and freshly ground blackness pepper
  • i (4 to 5 pound) whole chicken (see annotation 1)
  • ii tablespoons olive oil

To set up the craven:

  • In a small bowl, whisk together the paprika, thyme, garlic pulverisation, onion powder, and salt and pepper to taste (I like 1 teaspoon salt and ½ teaspoon pepper). Remove giblets and truss the chicken (this is recommended for even cooking, see annotation 2).

To make the chicken in a rotisserie:

  • Skewer the trussed chicken. Rub the spice mixture all over the exterior 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, information technology'south one hour on the "Rotisserie" setting). Remove from rotisserie and let rest 10 minutes before carving.

To brand 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 bandage iron skillet. Brush the outside of craven with olive oil. Rub the spice mixture all over the exterior of the chicken.

  • Bake uncovered until the internal temperature reaches 165 degrees, about 70 to eighty minutes. Drip the chicken periodically (every 15-xx minutes, see note 3) with accumulated juices or olive oil. Remove from oven and let rest x minutes before etching.

To keep the rotisserie chicken warm:

  • Place in a slow cooker for upwards to 8 hours on the lowest possible heat setting.

  1. Chicken: 4 to 5 pounds of craven pieces such as breast, thighs, or quarters may be substituted for the whole chicken. Reduce total baking time to 30 to 45 minutes.
  2. Trussing the chicken: This falls nether "optional yet recommended." Trussing your chicken ensures an evenly-cooked, juicier bird, but you lot don't have to if you don't want.
  3. Basting: If yous go the oven road, it's disquisitional that you baste the chicken every xv minutes or and then. It's a high-temp oven for crispness, simply that means you can scorch the skin if you don't keep it moist.
  4. Make ahead: Subsequently rubbing on the spice blend, he craven can exist refrigerated for up to 24 hours before blistering.
  5. Slow cooker: The skin won't get crispy, only the chicken will still be tender and delicious. Transfer your spice-rubbed chicken to a slow cooker. Embrace and melt on Loftier for 3 to 4 hours or LOW for vi to 8 hours.
  6. Leftovers: Cool leftovers quickly and store covered in the refrigerator. Use within iii to 4 days.
  7. Making 2 chickens: The baking fourth dimension is the same if you want to roast 2 chickens instead of 1. Make extra for a friend in need or for your favorite recipes.

Calories: 359 kcal Carbohydrates: ane g Protein: 27 g Fat: 27 g Saturated Fat: vii g Cholesterol: 109 mg Sodium: 103 mg Potassium: 295 mg Fiber: 1 g Sugar: one k Vitamin A: 541 IU Vitamin C: 2 mg Calcium: 21 mg Iron: ii mg

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I'm the Executive Chef and head of the Culinary Colina Exam Kitchen. Every recipe is developed, tested, and canonical but for you.

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