This juicy rotisserie chicken recipe can be cooked
in the oven or on a rotisserie!
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.
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.
- 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!
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!
Did you love this easy Rotisserie Chicken? Be sure to leave a rating and a comment below!
Made in the oven or rotisserie oven, this rotisserie chicken recipe is perfectly juicy and moist with a crispy skin!
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.
To Roast in the Oven
Preheat oven to 450°F. Place chicken, breast-side up, in a cast iron 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.
Air Fryer: To cook the chicken in the air fryer, season as directed above and follow our air fryer whole chicken recipe.
Seasoning: Chicken can be seasoned with any spice mixture.
You can cook more than one chicken at a time and ensure chickens are not touching. Note: Read the directions for your exact rotisserie equipment for mounting directions. Electric rotisserie machines do not require preheating.
Cooking Time: Cooking time can vary based on the size of the chicken and they cooking method (oven/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.
Leftover chicken can be stored in the fridge in an airtight container for up to 4 days.
Calories: 444 | Carbohydrates: 1g | Protein: 36g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 143mg | Sodium: 134mg | Potassium: 375mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 451IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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