Learn how to make a simple rotisserie chicken and check out my ideas for recipes using leftover rotisserie chicken. Technically speaking, this is a roasted chicken as it's made in the oven, but using the spice rub, it tastes just like a rotisserie chicken. Plus, we're roasting at a high temperature to achieve that perfect rotisserie crispiness.
Ingredients
- 1 whole chicken about 1.5-1.8 kg | 3.5-4 lb whole chicken (cavity cleaned out)
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme rosemary or other mixed herbs
- 1 lemon quartered
- 5 garlic cloves
- 4 rosemary twigs
Instructions
- Preheat the oven to 220 C / 425 F.
- Coat the chicken with olive oil.
- Combine salt, pepper, onion and garlic powder, paprika and dried herbs in a bowl. Coat the meat generously with the dry rub making sure you get behind the wings and sprinkle extra salt inside the chicken cavity.
- Shove the lemon wedges, garlic cloves and rosemary twigs inside the cavity.
- You can truss the chicken or simply tie the legs with a kitchen string. You can also leave the chicken legs open.
- Place in a roasting pan, baking dish, or cast iron skillet.
- Bake at 220 C / 425 degrees for 70 minutes, until the chicken reaches an internal temperature of 73 C / 165 F. Baste the chicken every 15-20 minutes with juices from the bottom of the pan (or olive oil) - this is important, see notes below.
- After baking the chicken, remove it from the oven and rest under foil for 10 minutes for all the juices to run back inside the meat. Then carve and serve!
Notes
- Chicken: if the chicken is closer to 1.8-2kg (4 to 5 pounds), increase the cooking time to 80 minutes.
- Basting: As we are using the oven at a high temperature for crispiness, it’s critical that you baste the chicken every 15 minutes or so. Otherwise, you can scorch the skin if you don’t keep it moist.
- See below FAQs for more notes on storing, nutrition and so on.
Nutrition
Calories: 329kcal | Carbohydrates: 4g | Protein: 24g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 1254mg | Potassium: 300mg | Fiber: 1g | Sugar: 1g | Vitamin A: 361IU | Vitamin C: 13mg | Calcium: 34mg | Iron: 2mg
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