Homemade Oven Roasted Rotisserie Chicken

  • This Homemade Oven Roasted Rotisserie Chicken is moist, juicy, and super easy to make. The recipe uses a few simple seasonings to make a flavorful chicken that is perfect for a Sunday dinner or serving to guests. Plus the leftovers make for great meal prep to use throughout the week!

    Whole rotisserie chicken with golden brown skin on roasting pan.

    Happy New Year everyone!!!  I hope your holiday season was a wonderful one!!  Are you guys ready for the New Year?  Do any of you make resolutions?? 

    If you have been reading this blog for a little while you know by now I DON’T make resolutions.  I do, however, make this homemade oven roasted rotisserie chicken and it’s perfect for those of you looking to do some meal prepping this year.

    If you want to make this a complete meal, serve it with these Skillet Garlic Green Beans, Spinach Apple and Pomegranate Salad, or Bacon Mashed Potatoes.

    Why you will love this rotisserie chicken recipe:

    • Oven roasted rotisserie chicken is tender and juicy with deliciously crispy skin.
    • The recipe only requires basic seasonings, which you probably already have in your pantry. Just get a whole chicken and you’re ready!
    • Leftover rotisserie chicken makes the best meal prep and can be used in lots of other lunch and dinner recipes.
    Slices of juicy oven roasted rotisserie chicken on white plate.

    Ingredients for oven roasted rotisserie chicken:

    Start with a few simple seasonings. You will need salt, paprika, garlic powder, onion powder, cayenne pepper, and black pepper. Then you just need a whole chicken (aim for 5lbs) and olive oil. Try to choose the chicken with the latest expiration date from the store, then use it within 1-2 days of buying.

    How to make rotisserie chicken:

    Preheat oven to 400 degrees F (204 C).

    Combine the seasonings: In a small bowl, mix the salt, paprika, garlic powder, onion powder, cayenne pepper, and black pepper. Then set aside.

    Prep the chicken: Remove the giblets from chicken and rinse the whole chicken in cold water. Pat very dry with paper towels. 

    Season the chicken: Rub the chicken with olive oil, then rub the spice mixture over the entire chicken. Place in a baking dish, cast iron skillet, or rimmed baking sheet.  

    Roast in the oven: Bake for 80-90 minutes or until a meat thermometer inserted in the thickest part of the breast reads 165 degrees F and the juices run clear. Baste with juices 3 times during the cooking process for maximum juiciness.

    Rest and serve: Let the chicken rest for 15-20 minutes before carving. This extra time helps the juices reabsorb into the meat so you get moist chicken.

    Whole oven roasted chicken in cast iron skillet with fresh herbs on top.

    Tips for making this chicken:

    • To ensure maximum juiciness, baste the chickens often (at least 3 times) during the roasting time. But I will admit that I am not the best at remembering to do this and they still turn out delicious.
    • If you want to cook the chicken more slowly, roast it at 300 degrees F for 3-3 1/2 hours or until the internal temperature is 165 degrees F.
    • Use a quality meat thermometer to check the temperature of the thickest part of the chicken. This is the best way to ensure you don’t overcook it.

    FAQs:

    Can I make this rotisserie chicken in the crockpot instead?

    Yes! Just place the spice rubbed chicken into the crockpot and cook on LOW for 6-8 hours or HIGH for 3-4 hours. The skin will not be crispy, just so you know, but the chicken meat is still tender and juicy!

    Can I roast two chickens at the same time?

    Yes, you can roast two chickens at the same time and it really doesn’t take much longer! You may need to add some additional time. If roasting in different pans, you may also want to rotate the racks they are on halfway through the baking.

    What do I serve with oven roasted rotisserie chicken?

    You can serve any number of veggies, a green salad, and fresh bread with rotisserie chicken. Some of my favorites for this chicken are Skillet Garlic Green Beans, Spinach Apple and Pomegranate Salad, Bacon Mashed Potatoes, or Flaky Buttermilk Biscuits.

    What do I do with leftover rotisserie chicken?

    Leftovers are perfect for meal prep! Shred or chop the chicken for salads like this Asian Chicken Salad, or for soups like this Instant Pot Chicken Noodle Soup. You can also use the chicken in Homemade Chicken Pot Pie or on this yummy Chicken Bacon Ranch Pizza. There are lots of ways to use it up!

    Slices of juicy rotisserie chicken with golden skin on white plate.

    Other recipes you might like:

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    5 from 4 votes
    This Homemade Oven Roasted Rotisserie Chicken is super easy to make, tastes better than the store bought, and can be used for so many other recipes!!
    Homemade Oven Roasted Rotisserie Chicken
    Prep Time
    10 mins
    Cook Time
    1 hr 30 mins
    Total Time
    1 hr 40 mins
     

    This Homemade Oven Roasted Rotisserie Chicken is moist, juicy, and super easy to make. The recipe uses a few simple seasonings to make a flavorful chicken that is perfect for a Sunday dinner or serving to guests. Plus the leftovers make for great meal prep to use throughout the week!

    Course: Chicken, Main Dish
    Cuisine: American
    Keyword: oven roasted chicken, roasted chicken, rotisserie chicken
    Servings: 5 + servings
    Calories: 312 kcal
    Author: Malinda Linnebur
    Ingredients
    • ½-1 tablespoon seasoned salt
    • 2 teaspoons paprika
    • teaspoons garlic powder
    • teaspoons onion powder
    • ¼-½ teaspoon cayenne pepper
    • pepper to taste
    • 1 (5 lb) (2.2kg) whole chicken
    • 2 tablespoons olive oil
    Instructions
    1. Preheat oven to 400 degrees F (204 C).

    2. In a small bowl, combine the salt, paprika, garlic powder, onion powder, cayenne pepper, and black pepper. Set aside.

    3. Remove giblets from chicken and rinse chicken in cold water. Pat dry with paper towels.  Rub chicken with olive oil then rub spice mixture over entire chicken. Place in a baking dish, cast iron skillet, or rimmed baking sheet.  

    4. Bake for 80-90 minutes or until meat thermometer inserted in the thickest part of the breast reads 165 degrees F and the juices run clear. Baste with juices 3 times during the cooking process for juicier chicken. Let chicken rest 15-20 minutes before carving.

    Recipe Notes
    1. Slower Cooking Option: Bake spice rubbed chicken at 300 degrees F for 3-3 1/2 hours or until a meat thermometer inserted into the thickest part of the breast reads 165 degrees F and the juices run clear.
    2. Crockpot Instructions: Place the spice rubbed chicken into the crockpot and cook on LOW for 6-8 hours or HIGH for 3-4 hours.  The skin will not be crispy, just so you know, but the chicken meat is tender and juicy!
    3. You can roast 2 chickens at the same time, but you may need to add additional cooking time. If cooking in separate baking pans, rotate the rack they are on halfway through the roasting. 
    4. To ensure maximum juiciness, baste the bird at least 3 times during the roasting time. I will admit I am not the best at remembering to do this and they still turn out delicious. 
    5. Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. Nutrition calculated with skin.

    WHAT TO SERVE WITH ROTISSERIE CHICKEN

    Nutrition Facts
    Homemade Oven Roasted Rotisserie Chicken
    Amount Per Serving
    Calories 312 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Saturated Fat 5g31%
    Polyunsaturated Fat 3g
    Monounsaturated Fat 6g
    Cholesterol 105mg35%
    Sodium 699mg30%
    Potassium 296mg8%
    Carbohydrates 2g1%
    Fiber 1g4%
    Sugar 1g1%
    Protein 28g56%
    Vitamin A 436IU9%
    Calcium 2mg0%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
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    Comments

  • Barbara Parsons wrote:
    • Malinda Linnebur wrote: