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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

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.
4 from 1 vote
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Course: Dinner, Main Course
Cuisine: American, French, Mediterranean
Prep Time: 15 minutes
Cook Time: 1 hour
Resting Time: 15 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Calories: 350kcal
Cost: 10$

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)

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

Instructions 

Prep the Chicken

  • Pat the chicken completely dry with paper towels.
  • Remove giblets and bring the chicken to room temperature for even cooking.

Seasoning & Stuffing

  • Rub the chicken with olive oil or melted butter.
  • Mix salt, pepper, paprika, garlic powder, and onion powder, then season under the skin and all over the surface.
  • Stuff the cavity with lemon halves, garlic, and fresh herbs.

Trussing & Prepping for Cooking

  • Tie the legs together with kitchen twine to help the chicken cook evenly.

Cooking Process 🔥

  • Preheat oven to 375°F (190°C).
  • Place the chicken breast-side down on a roasting rack and cook for 40 minutes.
  • Rotate the chicken breast-side up and cook for another 35 minutes, basting occasionally.

Final Steps & Resting ⏳

  • Check the internal temperature (should be 165°F in the thickest part).
  • Let the chicken rest for 15 minutes before carving.

Serving & Enjoying 🍽️

  • Slice and serve with your favorite sides. Save drippings for gravy!

Nutrition

Serving: 170g | Calories: 350kcal (18%) | Carbohydrates: 2g (1%) | Protein: 40g (80%) | Fat: 20g (31%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 120mg (40%) | Sodium: 750mg (33%) | Potassium: 450mg (13%) | Vitamin A: 300IU (6%) | Vitamin C: 6mg (7%) | Calcium: 30mg (3%) | Iron: 2mg (11%)