Go Back
Rotisserie Chicken Recipe for Any Meal

Rotisserie Chicken Recipe: How to Roast Like a Pro

After a long day, making the perfect rotisserie chicken recipe at home feels like the best idea ever. The chicken comes out golden, tender, and juicy inside, just like the ones at your favorite deli. You don’t even need fancy tools, just some basic ingredients and a little patience for that crispy skin and rich roast flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Marinate: 2–12 hours (overnight = best flavor!) 12 hours
Total Time 1 hour 35 minutes
Servings: 4 4-6
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 270
Ingredients Method Video Notes

Ingredients
  

  • 1 whole chicken about 3½–4 lbs / 1.5–1.8 kg
  • 2 tbsp olive oil or melted butter for a richer flavor
  • 1 tbsp of kosher salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp of onion powder
  • ½ tsp dried thyme
  • ½ tsp dried rosemary
  • ½ tsp brown sugar optional, helps caramelize the skin
  • 1 lemon halved
  • 4 garlic cloves smashed
  • Fresh herbs thyme, rosemary, or parsley are optional for stuffing

Method
 

Prep the Chicken
  1. Pat the chicken dry inside and out. This step is the key to crispy skin!
  2. Tuck the wings under the body so they don’t burn.
Season Generously:
  1. Mix olive oil, salt, pepper, paprika, garlic powder, onion powder, thyme, rosemary, and brown sugar into a paste.
  2. Rub the mixture all over the chicken, including under the skin, for maximum flavor.
Stuff for Aromatics (Optional but Heavenly):
  1. Place lemon halves, garlic cloves, and herbs inside the cavity.
Truss the Chicken:
  1. Tie the legs together with kitchen twine to help it cook evenly and stay juicy
Roast:
  1. In Oven: Preheat to 375°F (190°C). Place chicken breast-side up on a rack in a roasting pan.
  2. Roast for 70–80 minutes, basting halfway through.
  3. Check for doneness: The internal temperature should reach 165°F (74°C) in the thickest part of the breast.
Rest Before Carving:
  1. Let the chicken rest 10–15 minutes before slicing. This keeps all those flavorful juices inside.

Video

Notes

  • Make sure the chicken is completely dry before seasoning so the skin turns crisp.
  • You can marinate it overnight in the fridge for a deeper flavor.
  • If you don’t have a rotisserie, roasting on a baking rack works just as fine.
  • Always let the chicken rest for 10–15 minutes before slicing it to keep it juicy.
  • Save the leftover drippings for gravy; they add insane flavor.