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Rotisserie chicken is easy and versatile with crisp skin and juicy meat! This recipe can be cooked on a rotisserie spit, in the oven, or the air fryer.
Holly’s Recipe Highlights
- Flavor: Juicy and tender with a smoky, savory seasoning and crispy skin.
- Technique: Dry the skin well, season all over, and tie the legs for even cooking.
- Time-Saving Tip: Mix the seasoning ahead of time and store it in a jar for a quick grab-and-go rub.
- Freezing: You can freeze leftover cooked chicken for up to 3 months. Perfect for soups or casseroles later!
Ingredient Tips For Rotisserie Chicken
- Chicken: Choose a whole chicken about 3.5 to 4 pounds with the skin intact. If cooking in an air fryer, be sure the whole chicken will fit.
- Oil: A little oil helps the seasonings cling to the skin, making it extra crispy. Any oil or cooking spray works. Melted bacon grease will give rotisserie chicken a smoky flavor.
- Seasonings: Use your favorite seasoning blend, my chicken seasoning, or keep it simple with seasoned salt.
Cutting Rotisserie Chicken
Always let rotisserie chicken rest after cooking so the juices can recirculate into the meat. Chicken should reach an internal temperature of 165°F before carving.
Storage and Leftovers
The best way to store leftover rotisserie chicken is to remove the meat from the carcass. Keep it in a covered container in the refrigerator for up to 4 days or frozen for up to 4 months.
The bones can be used to make chicken stock. Use leftover chicken in a classic chicken salad, chicken salad sandwiches, chicken soup, chicken fajitas, or a hearty chicken stew.
Did you enjoy this easy Rotisserie Chicken? Leave a rating and a comment below!
Rotisserie Chicken
Equipment
- Rotisserie Oven or rotisserie spit
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.
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.
Notes
To Roast in the Oven
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Preheat oven to 450°F. Place chicken, breast-side up, in a cast iron skillet or in a small dish.
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Roast 12 minutes, reduce heat to 350°F and cook an additional 60-70 minutes or until chicken reaches 165°F.
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Rest 15 minutes before carving.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Main Course
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I made this according to the directions, in my cast iron skillet. It was delicious. thank you
Very good!
Do you cover the chicken while baking it the 60 minutes in the oven?
It is cooked uncovered so the skin can crisp.
Would this work ok using chicken pieces, putting the oil and seasoning on and baking it with the skin side up on a jelly roll pan in the oven?
The seasoning would taste great but you will need to adjust the cooking time depending on what you are cooking.
I was going to do this on the grill, but a pop-up thunderstorm forced me to cook indoors. Thankfully, your recipe includes directions for the oven. The chicken turned out amazing! Flavorful and juicy. I roasted some veggies in the same pan and my husband couldn’t stop raving about it all. This is my new go-to recipe for oven-roasted chicken. TY!
I am so excited! I just had an ebay delivery of a Farberware Open Hearth Rotisserie/Grill like my parents had in the 80’s. Many a fantastic roasting chicken, ham and pork loin roast was created on it over the years.
Your recipe gave me timing instructions by minutes per pound, which I really appreciate.
Making a bird just shy of 6 lbs this coming weekend. going to stuff the cavity before tying with a quartered lemon, onion, a broken up stalk of celery, fresh bruised sprigs of left over rosemary, sage, thyme and parsley. Season the outside with evoo and fresh ground pepper and salt it last.
Hit up Dollar Tree for a shower curtain liner to cover one end of my table with. a bit of water in the drip tray and good to go! A warm house, a bird rotiss’ing or oven roasting is Divinity
Thank you for the reminders….need to hit Walmart for kitchen twine.
my chicken was so moist and yummy
Followed directions to a tee and chicken turned out wonderful! Even better than Costco chicken!!!!
Loved it!
my chicken was so moist and yummy