This homemade rotisserie chicken is brined, coated in seasoned butter, then roasted to golden brown perfection. The flavor is SO much better than store bought rotisserie chicken without all the preservatives and additives!
There’s nothing more satisfying than a home cooked chicken dinner. Some of my favorites include braised chicken with carrots and potatoes, slow cooker whole chicken, and this tender and juicy rotisserie style chicken.
It’s so easy and convenient to pick up a rotisserie chicken at the grocery store, but I often find that the flavor is lacking and there are a lot of chemicals on the ingredients list. This homemade version is simple to make and one of the best chickens you’ll ever eat!
Table of Contents
How Do You Make Rotisserie Chicken?
You don’t need a rotisserie to make authentic, flavorful rotisserie chicken at home. All you have to do is brine, butter and roast a whole chicken to get that same incredible taste. Let your bird soak in chicken brine, then pat it dry with paper towels. Tuck the wings underneath the breast. Tie the legs together with kitchen twine.
Make the seasoning mix by combining in a bowl butter, smoked paprika, onion powder, garlic powder, and salt and pepper. Generously rub this mixture on top of and underneath the skin of the chicken. Roast the chicken for about 1 hour and 20 minutes, until the thickest part of the thigh reaches 165 degrees F. Baste the chicken with its own juices occasionally. Cover the chicken with aluminum foil if it starts to get dark. Let the chicken rest for 10 minutes after removing it from the oven and then serve it.
Tips For Rotisserie Chicken
- This recipe calls for a 5 pound chicken. You can use a larger or smaller chicken, just be sure to adjust the cooking time accordingly.
- You can make this chicken in a slow cooker. Simply rub the butter mixture over the chicken, then cook on HIGH heat for 3-4 hours. Place the chicken under the broiler to crisp up the skin.
- You can add vegetables to your roasting pan such as carrots and potatoes for a complete meal.
Quick Tip
It’s very important to use an instant read thermometer to make sure that your chicken is cooked properly.
Recipe FAQs
Generally speaking, a whole chicken needs to cook at 350 degrees for about 20 minutes per pound. I cook my chicken at a higher temperature, 400 degrees F, to get that deep golden brown crispy skin, so it should take more like 15-16 minutes per pound.
To prepare a whole chicken for roasting, you’ll want to remove the giblet bag if there’s one inside the chicken cavity. The next step is to tuck the wings underneath the breast to prevent the wing tips from burning. Finally, tie the legs together with kitchen twine.
You do not have to brine a rotisserie chicken, that being said, I highly recommend taking the time to do it. Chicken is a naturally lean meat which mean it’s prone to drying out in the oven. When a chicken is placed into brine, it absorbs some of the brine which helps to both keep it moist and also to season it all the way through.
When you’re working with a brined chicken, even if you overcook it a bit, it will still come out tender and juicy. I’ve included my favorite chicken brine in the recipe card below. If you choose to brine your chicken, be sure to add minimal salt to your seasoned butter so that your final product is not overly salty.
Rotisserie chicken is a great addition to any healthy diet. It is high in protein and contains plenty of nutrients. If you remove the skin of the chicken before you eat it, it becomes an even healthier option.
The easiest way to tell when your chicken is done is to use a thermometer. A chicken is safe to eat when a probe thermometer inserted into the thickest part of the chicken thigh reads 165 degrees F. I use an electronic thermometer which I insert into the chicken at the beginning of the cook time, and I monitor the progress throughout so that I know when to take my chicken out of the oven.
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Ways To Use Rotisserie Chicken
The great part about this dish is you can eat your chicken as-is, or cube or shred it for use in other dishes.
- Mexican: Try shredding some chicken to make a chicken enchilada casserole. You can also prepare a hearty Mexican chicken soup or some chicken taquitos.
- Asian: Toss your chicken in teriyaki sauce, or add it to a pan of yakisoba noodles.
- Italian: You can never go wrong with a light and refreshing chicken pasta salad, or a creamy and comforting chicken broccoli Alfredo.
- Casseroles: Try a hearty chicken broccoli casserole or comforting chicken tetrazzini.
Once you try this rotisserie chicken, you’ll be hooked! Everyone will think you’re a gourmet chef when they taste this better than store bought chicken. Add some amazing side dishes like dill potato salad and watch the rave reviews come in!
Side Dishes To Go With Your Chicken
Fried Corn with Bacon
25 minutes mins
Green Bean Salad
18 minutes mins
Grilled Mushrooms
20 minutes mins
Roasted Green Beans
30 minutes mins
Mushroom Rice
1 hour hr 10 minutes mins
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Rotisserie Chicken
Ingredients
- 1 recipe chicken brine optional but highly recommended
- 5 lb whole chicken
- 6 tablespoons butter softened
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste go easy on the salt if you’ve brined your chicken
- fresh herbs for garnish optional
Instructions
- Brine the chicken according to recipe directions. When the chicken is done brining, rinse it then pay dry with paper towels.
- Preheat the oven to 400 degrees F.
- Tuck the chicken wings underneath the breast.
- Tie the chicken legs together with kitchen twine.
- Place the butter, smoked paprika, onion powder, garlic powder, and salt and pepper in a bowl. Stir to combine.
- Loosen the skin of the chicken breast. Rub the butter mixture all over the chicken, both on the outside of the chicken and underneath the skin.
- Place the chicken in a roasting pan. Cook for approximately 1 hour and 20 minutes or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F.
- Baste the chicken with pan juices every 20 minutes – if the skin is getting overly dark, cover the chicken with foil.
- Let the chicken rest for 10 minutes before carving. Serve with pan drippings and garnish with fresh herbs if desired.
Notes
- This recipe calls for a 5 pound chicken. You can use a larger or smaller chicken, just be sure to adjust the cooking time accordingly.
- Be sure to use a thermometer to make sure your chicken is cooked properly.
This chicken was perfectly cooked and the flavours were amazing.
So I made this recipe last night and it is officially my favourite way to cook whole chicken from now on! So succulent and delicious – head and shoulders above the shoo-bought chicken!