This Homemade Oven Roasted Whole 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!
Oven Roasted Whole Chicken Recipe
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 that I DON’T make resolutions. I do, however, love making this homemade oven roasted whole chicken, and it’s perfect for those of you looking to do some meal prepping this year.
This is the best rotisserie chicken recipe out there, and I stand by it! Even better than store-bought — trust me on this!
It’s crispy on the outside and wonderfully juicy on the inside. AKA, everything I look for in rotisserie chicken recipes! I’m going to teach you everything you need to know about making one yourself, including the ingredients you’ll need and how long to rotisserie a chicken.
Why You’ll Love This Baked Rotisserie Chicken
- Easy to make
- Tender and juicy with deliciously crispy skin
- Only requires basic seasonings, which you probably already have in your pantry
- Leftover oven roasted whole chicken makes for the best meal prep
Key Ingredients to Make One of the Best Rotisserie Chicken Recipes Ever
All you’ll need is a whole chicken and an assortment of simple seasonings! Make sure to refer to the recipe card below for specific quantities, as well as instructions on how long to rotisserie a chicken.
- WHOLE CHICKEN – I suggest picking up a 5-pound bird for this recipe. Opt for the chicken with the latest expiration date and plan to use it within 1-2 days of buying.
- OLIVE OIL – To help the seasonings stick and for extra crispy skin.
- SALT & PEPPER – For the dry rub and o taste!
- PAPRIKA – To add a pop of color and flavor to the dry rub.
- GARLIC & ONION POWDER – My favorite savory seasonings. They go so well together and with the other ingredients!
- CAYENNE PEPPER – To add some heat! Feel free to adjust the quantity based on your preferred spice level.
How to Make Oven Roasted Whole Chicken
RECIPE PREP: Preheat oven to 400 degrees F (204 degrees C).
COMBINE THE SEASONINGS: Add the salt, paprika, garlic powder, onion powder, cayenne pepper, and black pepper to a small bowl and mix to combine.
PREP THE CHICKEN: Remove the giblets from the chicken, then rinse the whole chicken in cold water. You need to dry it very well — pat it thoroughly with paper towels.
SEASON THE CHICKEN: Rub the bird 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.
LET 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.
Tips for Making the Best Rotisserie Chicken
- To ensure maximum juiciness, baste the chicken often (at least 3 times) during the roasting time. You’ll end up with the best rotisserie chicken every time. I will admit that I am not great at remembering to do this myself, which is why I added a note here!
- 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.
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!
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.
You can serve any number of veggies, a green salad, and fresh bread with baked 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.
Leftovers are perfect for meal prep! Shred or chop the chicken for salads like this Asian Chicken Salad, or 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!
It’s easy! Simply preheat your oven to 350 degrees F, then heat the chicken for about 20-25 minutes or until warmed through. You could also reheat single servings in the microwave in 30-second increments until warm.
Other Recipes You Might Like
- Beer Can Chicken
- Butterflied Roasted Herb Turkey
- Chicken Pot Pie with Biscuit Topping
- Lemon Parmesan Roasted Broccoli
- Chicken Bacon Ranch Pizza
- Chicken in Garlic Mushroom Cream Sauce
Homemade Oven Roasted Whole Chicken
- ½-1 tablespoon seasoned salt
- 2 teaspoons paprika
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- ¼-½ teaspoon cayenne pepper
- pepper to taste
- 1 (5 lb) (2.2kg) whole chicken
- 2 tablespoons olive oil
- Preheat oven to 400 degrees F (204 C).
- In a small bowl, combine the salt, paprika, garlic powder, onion powder, cayenne pepper, and black pepper. Set aside.
- 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.
- 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.
- 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.
- 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!
- 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.
- 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.
- Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. Nutrition calculated with skin.