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Learn how to make rotisserie chicken at home with my super simple spice rub (4 ingredients plus salt & pepper). Or, recreate that same delicious flavor for your next oven-roasted chicken!
Table of Contents
Rotisserie seasoning ingredients
I’ve perfected the rotisserie chicken dry rub, which can be made in big batches to use when you need it. Just add a chicken and oil, and you’re good to go!
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Chicken: 4 to 5 pounds of chicken 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
First, you’ll need a great rotisserie oven. The one I own has been discontinued (the Cuisinart Rotisserie Convection Toaster Oven), so I recommend the Instant Vortex Plus Air Fryer. It has a program for making rotisserie chicken, and it’s highly rated with 4.5 stars from over 55,000 reviews on Amazon.
The below cooking times are based on my rotisserie oven, but times for other rotisseries may vary.
- Truss and skewer the chicken (giblets removed). Coat generously with the dry rub. Insert the rotisserie skewers into the rotisserie.
- Cook according to rotisserie manufacturer’s instructions (for my Cuisinart rotisserie, it’s one hour on the “Rotisserie” setting). Let it rest about 10 minutes before carving.
Oven instructions
If you make it in the oven, it’s a roasted chicken. But if you use the same spice rub, it tastes just like a rotisserie chicken.
- Truss the chicken (giblets removed), then coat with olive oil. Coat generously with the dry rub. Place in a roasting pan, baking dish, or cast iron skillet.
- Bake at 425 degrees for 70-80 minutes, until the chicken reaches an internal temperature of 165 degrees. Baste the chicken every 15-20 minutes with juices from the bottom of the pan (or olive oil). After baking the chicken, you can devour it immediately or place it in a crock pot for a few hours to keep it warm for later.
Recipe tips and variations
- Trussing the chicken: This falls under “optional yet recommended.” Trussing your chicken ensures an evenly cooked, juicier bird, but you don’t have to if you don’t want.
- Basting: If you go the oven route, it’s critical that you baste the chicken every 15 minutes or so. It’s a high-temp oven for crispness, but that means you can scorch the skin if you don’t keep it moist.
- Make ahead: After rubbing on the spice blend, the chicken can be refrigerated for up to 24 hours before baking.
- Slow cooker: The skin won’t get crispy, but the chicken will still be tender and delicious. Transfer your spice-rubbed chicken to a slow cooker. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
- Leftovers: Cool leftovers quickly and store covered in the refrigerator. Use 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.
- Chicken gravy: Use your pan drippings, chicken broth, cornstarch or flour, and salt and pepper to make delicious chicken gravy anytime.
Recipes for leftover chicken
Stews and Soups
Homemade Chicken Noodle Soup
Casserole Recipes
Chicken Pot Pie Recipe
Salad Recipes
Chinese Chicken Salad
Casserole Recipes
Chicken Tetrazzini
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How to Make Rotisserie Chicken
Learn how to make rotisserie chicken at home with my super simple spice rub (4 ingredients plus salt & pepper). Or, recreate that same delicious flavor for your next oven-roasted chicken!
Equipment
- Rotisserie oven (We recommend the Instant Vortex Plus Air Fryer)
- Roasting pan (This one for GraniteWare is perfect for the oven)
- 3 feet Kitchen twine
Ingredients
- 2 teaspoons paprika
- 1 1/2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper
- 1 (4 to 5 pound) whole chicken (see note 1)
- 2 tablespoons olive oil
Instructions
To prepare the chicken:
- In a small bowl, whisk together the paprika, thyme, garlic powder, 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 note 2).
To make the chicken in a rotisserie:
- Skewer the trussed chicken. Rub the spice mixture all over the outside 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, it's one hour on the "Rotisserie" setting). Remove from rotisserie and let rest 10 minutes before carving.
To make 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 cast iron skillet. Brush the outside of chicken with olive oil. Rub the spice mixture all over the outside of the chicken.
- Bake uncovered until the internal temperature reaches 165 degrees, about 70 to 80 minutes. Baste the chicken periodically (every 15-20 minutes, see note 3) with accumulated juices or olive oil. Remove from oven and let rest 10 minutes before carving.
To keep the rotisserie chicken warm:
- Place in a slow cooker for up to 8 hours on the lowest possible heat setting.
Recipe Video
Notes
- Chicken: 4 to 5 pounds of chicken pieces such as breast, thighs, or quarters may be substituted for the whole chicken. Reduce total baking time to 30 to 45 minutes.
- Trussing the chicken: This falls under “optional yet recommended.” Trussing your chicken ensures an evenly-cooked, juicier bird, but you don’t have to if you don’t want.
- Basting: If you go the oven route, it’s critical that you baste the chicken every 15 minutes or so. It’s a high-temp oven for crispness, but that means you can scorch the skin if you don’t keep it moist.
- Make ahead: After rubbing on the spice blend, the chicken can be refrigerated for up to 24 hours before baking.
- Slow cooker: The skin won’t get crispy, but the chicken will still be tender and delicious. Transfer your spice-rubbed chicken to a slow cooker. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
- Leftovers: Cool leftovers quickly and store covered in the refrigerator. Use 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.
Nutrition
Calories: 359kcalCarbohydrates: 1gProtein: 27gFat: 27gSaturated Fat: 7gCholesterol: 109mgSodium: 103mgPotassium: 295mgFiber: 1gSugar: 1gVitamin A: 541IUVitamin C: 2mgCalcium: 21mgIron: 2mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Excellent! Chicken was moist and tender. I did rub the spices inside the cavity and also under the breast and thigh skin to be sure flavor was spread throughout.
So glad you loved it, Charlene! Take care! – Meggan
I tried this recipe and it was ok. I think it needed more salt. It was not as flavorful as I expected.
Hi Monique, thanks for your feedback on this rotisserie chicken. I’m sorry it was not as salty as you expected. Thank you again. – Meggan.
This was SO DELICIOUS!! I followed the recipe exactly and definitely kept basting it and it turned out GREAT! My husband loved it and kept saying how moist and juicy it was. Definitely a keeper! Thanks for such a great recipe.
I’m so glad you loved it! Thank you Rose! -Meggan
This was awesome. Oven baked as detailed. Chicken came out moist with crispy skin. Family loved it. Kudos for this recipe.
Thanks, Sandra! I’m so glad it was a hit with the family! – Meggan
If youโre cooking chicken pieces instead of a whole chicken, does it matter if it has skin and bone?
Hi Andrea, it doesn’t. Your cooking time will decrease likely to around 40 minutes. Hope you love it! – Meggan
Ridiculous Meggan, How could you? I almost ate the whole bird by myself! HaHa
Delicious! Thank you so much. It really is 5 stars+++
I decided to brave this recipe without a Rotisserie or wires for trussing simply because my high-end grocery store’s (Wegmans) Rotisserie chicken tastes like the bird is still alive.
I followed your oven directions but roasted the bird in my Ninja 60 minutes @ 360 degrees. The only add was a bit of honey on each side 10 minutes before reaching the 165-degree temp. I always add something sweet to most dishes.
The seasoning is boss! This is the best Rotisserie Chicken I have ever had.
I wassupposede to save off some shredded chicken for taco, but. I guess not.
Kudos to you!
Ridiculous Meggan! How could you? I almost ate the whole bird by myself. HaHa
Delicious! Thank you so much. It really is 5 stars!!!
I decided to brave this recipe without a Rotisserie or wires for trussing simply because my high end grocery store’s (Wegmans) Rotisserie chicken tastes like the bird is still alive. I followed your oven directions but roasted the bird in my Ninja. The only add was a bit of honey on each side 10 minutes before reaching the 165 temp. The seasoning is boss!
Kudos to you!
Haha! Why thank you so much Texluxe! Thanks for sharing your tips, Iโm so glad you loved it! โ Meggan