by Holly
This juicy rotisserie chicken recipe can be cooked
in the oven or on a rotisserie!
It’s tender, juicy, and full of flavor every time! Enjoy it as a chicken dinner or use it to add to casseroles, sandwiches, salads, or soups!
Juicy All-Purpose Chicken
When chicken is this juicy & delicious even the leftovers won’t seem like leftovers, they can be used in countless ways!
You can make it in the oven or on a rotisserie. Season it however you like, either simply with salt & pepper or with the rotisserie chicken seasoning recipe below.
Shred it on top of a salad, turn it into a chicken sandwich, use it in a chicken noodle soup, or make it into a chicken pot pie. The possibilities are endless!
You can even freeze it for up to three months to always have juicy chicken on hand whenever a recipe calls for it.
Ingredients & Variations
CHICKEN For this recipe, we use a whole chicken! If your rotisserie is big enough you could try a turkey, or this recipe would taste great with a cornish hen as well!
OLIVE OIL We love the flavor that olive oil leaves on the chicken but you can use any oil you have on hand. Adding oil makes the skin extra crisp.
SEASONINGS Try the seasonings in this recipe, a homemade chicken seasoning, or your favorite store-bought seasoning!
How To Make Rotisserie Chicken
I make rotisserie chicken on a rotisserie (mine is an electric one) but if you don’t have one, you can make it in the oven as you would make a roast chicken. While it’s not technically a rotisserie chicken if baked in the oven, the flavor is very similar!
To Prepare the Chicken:
- Mix the seasonings together and set aside.
- Pat the chicken dry and rub with olive oil and rub with the seasoning mixture.
- Bend the wings behind the chicken and tie the legs together.
To Oven Roast:
To make this recipe in a roasting pan:
- Roast for 12 minutes at 450°F, then drop down to 350°F and roast for another 60 to 70 minutes.
- Remove from the oven and let the chicken rest for 10 minutes to seal in the juices.
Rotisserie-Style:
To make this recipe in a rotisserie oven, or on a rotisserie attachment for your grill:
- Cook about 18-22 minutes per pound (this will vary based on the type of rotisserie you use) until the chicken reaches 165°F internally.
- Turn the heat off and let the chicken continue to “carryover cook” another 15 minutes.
- Once removed from the rotisserie (or oven), let the chicken rest at least 10 minutes to seal in moisture.
How To Cut Rotisserie Chicken
Cut a rotisserie chicken just like you would carve a turkey.
- Remove the string around the legs and unwind the wings from the body.
- Using a paring knife, cut from the leg/thigh joint that is attached to the body. Separate the leg from the thigh, if desired. The wings can simply be twisted away from the body.
- Using a sharp chef knife, cut slices from the center where the breastbone is across each left and right side.
- Serve the chicken as slices or shred for salads or wraps, sandwiches, or soup!
Leftovers
Rotisserie chicken is already cooked and usually gets used up quickly because of all the different ways it can be served!
Use it for chicken salad sandwiches, wraps, and more! Keep it in the refrigerator in a sealed container or a zippered bag for about a week.
Leftovers can also be frozen! Label zippered bags and it will keep about 3 months!
Chicken for Dinner!
- Chicken ala King – perfect for leftover chicken
- Easy Chicken Roll Ups – a great snack or meal
- Coca Cola Chicken – tender & juicy every time
- Cheesy Chicken Casserole – perfect easy casserole
- Broccoli Chicken Roll-Ups – easy creamy lasagna rolls
Did you love this easy Rotisserie Chicken? Be sure to leave a rating and a comment below!
Easy Rotisserie Chicken Recipe
Prep Time 15 minutes
Servings 8 servings
Ingredients
- 1 small fryer chicken about 3.5lbs
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt & pepper to taste
Follow Spend with Pennies on Pinterest
Instructions
- Combine all seasonings in a small bowl and mix well.
- To prepare chicken, dab 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.
To Roast in the Oven
- Preheat oven to 450°F. Place chicken breast side up in a castiron 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.
To Cook on a Rotisserie
- Center the chicken on a rotisserie spit. If using a grill rotisserie, preheat to medium heat, 350°F.
- Cook chicken 18-22 minutes per pound,, until the chicken reaches 165°F. (3.5lb chicken will need about 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.
Recipe Notes
Note: Read the directions for your exact rotisserie equipment for mounting directions.
Electric rotisserie machines do not require preheating. Times will vary based on chicken, method used and type of 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.
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Best chicken breast I’ve ever made. I usually overcook chicken breast but haven’t as yet. Simple to make!!!
I don’t have a rotisserie but I use my bundt pan. I put foil over the center post as it has a hole in it.
And set the bird over it. (like beer can chicken). Comes out great.
That’s a great tip, Sharon, thanks for sharing!
OUTSTANDING
NOT EVER AGAIN WILL I HAVE A RUBBERY SKINNED ROASTED CHICKEN!
This is my NEW chicken seasoning I will only use from now on.
I bought my husband a brand new outdoor rotisserie grill for Christmas,
Last weekend we watched our local weather report found it would be a nice hot weekend so I planned to get 2-3 chickens for the rotisserie
I found the regular 3.5 whole chickens were $3.99 lb it was kind of expensive BUT I lucked out found 2 oven stuffer Perdue manager specials 7.49lb @ .99 cents so I got 2 of them
Unfortunate our weather rained all weekend so I ended up roasting only 1
WOW best seasoned roasted chicken EVER was even crunchy crispy skin that I always have a problem achieving crispy skin on roasted chicken
NOT EVER AGAIN WILL I HAVE A RUBBERY SKINNED ROASTED CHICKEN
So happy you enjoyed this recipe, Bonny Lynn, even if it was because the weather was rainy! If you still get the chance we love this easy rotisserie chicken recipe too!
When cooking in the oven, do I need to rotate the chicken at all? Totally want to make this!! Have some small whole chickens and been craving a rotisserie chicken :)
I don’t normally, but if your oven has hot spots, you may want to rotate it part way through. Enjoy Mary!
You don’t need to rotate it when cooking in the oven!
I did not rotate my pan, however I used my broiler pan with it’s rack (not the broiler top) and found since it was elevated it was away from the juices and sat higher above the pan it made the chicken super moist and the crispest skin I have ever made before.
Delicious, very tender and juicy it was a hit with the family.
Am thinking to open chicken rotisserie restaurant, all kinds of chicken dishes.
Thank you for showing me how to make it,.
Enjoy Robert!
Good luck with your rotisserie chicken restaraunt.
I’m thinking of using the rotisserie in my toaster oven for the first time using this recipe. I’d love to line the dripping pan with potatoes, have you tried that? Do you think the timing would be ok to add the potatoes at the beginning? Im worried either the potatoes would over cook or would it slow the chicken cook time. I’ve enjoyed many of your recipes thank you!
I’ve never tried doing that Kelly, so can’t say how the timing would be affected. I’m sure it’d work, you’ll just want to check that the chicken is fully cooked. Let us now if you do try it Kelly!
I used a five pound chicken and just adjusted the amount of spice and time. This is absolutely delicious and I will be using this recipe again. My husband is a diabetic and really has to watch his carb intake. Thank you so much.
You’re so welcome Vicki! We love rotisserie chicken so much too!
Thanks! Can’t wait to try this!