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!

A rotisserie chicken on a white plate with slices of lemon.
Table 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 can be made in big batches to use when you need it. Just add a chicken and oil, and you're good to go!

Rotisserie chicken seasoning ingredients on a white plate.

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

I own 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 it rest about 10 minutes before carving.
    A cooked chicken in a rotisserie oven.

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.

  1. 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.
    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. 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.
    Sauce being drizzled onto rotisserie chicken in a cast iron skillet.

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.

Recipes for leftover chicken

Soup and Stew Recipes

Chicken Noodle Soup

Casserole Recipes

Chicken Pot Pie

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!

Prep Time 5 mins

Cook Time 1 hr 10 mins

Total Time 1 hr 15 mins

Servings 6 servings

Course Main Course

Cuisine American

Calories 359

  • 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

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.

  1. 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.
  2. 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.
  3. 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.
  4. Make ahead: After rubbing on the spice blend, he chicken can be refrigerated for up to 24 hours before baking.
  5. 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.
  6. Leftovers: Cool leftovers quickly and store covered in the refrigerator. Use within 3 to 4 days.
  7. 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.

Calories: 359 kcal Carbohydrates: 1 g Protein: 27 g Fat: 27 g Saturated Fat: 7 g Cholesterol: 109 mg Sodium: 103 mg Potassium: 295 mg Fiber: 1 g Sugar: 1 g Vitamin A: 541 IU Vitamin C: 2 mg Calcium: 21 mg Iron: 2 mg

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