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A top-down view of a partially cooked rotisserie chicken on a roasting tray, with crispy golden-brown skin developing, surrounded by rendered juices and seasoning.

Rotisserie Chicken

4 from 1 vote
This easy, juicy rotisserie chicken recipe brings restaurant-quality flavor to your kitchen with my grandma’s secret technique. Get crispy, golden skin and tender meat every time with simple seasoning and foolproof timing.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American, French, Mediterranean
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 Whole Chicken 4–5 lbs Air-chilled, fresh
  • 2 tablespoon Olive oil Or melted butter
  • 1 tablespoon Kosher salt
  • 1 teaspoon Black pepper Freshly ground
  • 1 teaspoon Paprika Smoked or sweet
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 Lemon Halved for cavity
  • 4 cloves Garlic Crushed for cavity
  • 3 sprigs Fresh rosemary (Optional) for cavity
  • 3 sprigs Fresh thyme (Optional) for cavity

Equipment

  • 1 Roasting pan With a rack for even airflow
  • 1 Meat thermometer For checking internal temp
  • 1 Kitchen twine For trussing the chicken
  • 1 Basting brush For butter and seasoning
  • 1 Sharp knife For carving
  • 1 Cutting board Resting & carving

Method
 

Prep the Chicken
  1. Pat the chicken completely dry with paper towels.
  2. Remove giblets and bring the chicken to room temperature for even cooking.
Seasoning & Stuffing
  1. Rub the chicken with olive oil or melted butter.
  2. Mix salt, pepper, paprika, garlic powder, and onion powder, then season under the skin and all over the surface.
  3. Stuff the cavity with lemon halves, garlic, and fresh herbs.
Trussing & Prepping for Cooking
  1. Tie the legs together with kitchen twine to help the chicken cook evenly.
Cooking Process 🔥
  1. Preheat oven to 375°F (190°C).
  2. Place the chicken breast-side down on a roasting rack and cook for 40 minutes.
  3. Rotate the chicken breast-side up and cook for another 35 minutes, basting occasionally.
Final Steps & Resting ⏳
  1. Check the internal temperature (should be 165°F in the thickest part).
  2. Let the chicken rest for 15 minutes before carving.
Serving & Enjoying 🍽️
  1. Slice and serve with your favorite sides. Save drippings for gravy!