Homemade Rotisserie Chicken

There’s something truly comforting about a perfectly roasted chicken, and that’s why I absolutely love my version of Homemade Rotisserie Chicken. Imagine walking into your home on a chilly evening and being greeted by the mouthwatering aroma of herbs and spices wafting through the air. It’s like a warm hug for your senses! Growing up, my family often enjoyed rotisserie chicken on special occasions, and I’ve always wanted to recreate that flavorful experience at home. This recipe brings back those nostalgic memories while being incredibly easy to prepare.

Ingredients for Homemade Rotisserie Chicken

When it comes to making Homemade Rotisserie Chicken, the ingredients are essential for achieving that beloved flavor. Each one plays a vital role, from the tender chicken itself to the spices that create a mouthwatering coating. Let’s dive into what you’ll need to bring this dish to life.

• 3-4 pound chicken, gizzards removed: This is the star of the show. A good quality chicken will ensure juicy, tender meat.
• 2 tablespoons canola oil or melted butter: This helps give the skin a crispy texture while keeping the meat moist.
• 1 tablespoon kosher salt: A key player in enhancing flavor and ensuring the chicken is well-seasoned.
• 2 teaspoons pepper: This adds a subtle kick that balances the richness of the chicken.
• 1 tablespoon garlic powder: Infuses a warm, savory flavor that pairs beautifully with the chicken.
• 1 tablespoon onion powder: Enhances the depth of flavor and complements the garlic.
• 1 tablespoon paprika: Adds a lovely color and a hint of sweetness, along with a slight smokiness.
• 1 teaspoon dried thyme leaves, not ground thyme: Thyme gives an aromatic note that is classic in rotisserie chicken.
• ⅛ teaspoon cayenne pepper: Just a pinch adds a bit of heat without overwhelming the dish.

Putting Together Homemade Rotisserie Chicken

Now that we’ve gathered our ingredients, it’s time to dive into the cooking process. Making Homemade Rotisserie Chicken is easier than you might think, and I’ll guide you through each step to ensure your chicken turns out perfectly.

1. Preheat your oven to 300℉ (150℃). This low-and-slow cooking method will ensure tenderness and juiciness.
2. Fit a roasting pan with a baking rack. Pour 1 to 2 cups of tap water into the bottom of the pan; this creates steam that helps keep the chicken moist during cooking.
3. In a small bowl, whisk together the salt, pepper, garlic powder, onion powder, paprika, thyme leaves, and cayenne. This spice blend is the secret to flavorful skin.
4. Using a brush, coat the skin of the chicken with either canola oil or melted butter. This fat will help the spices adhere and create a crispy skin.
5. Generously sprinkle the seasoning mixture over the chicken, ensuring to rub it in on all sides for maximum flavor.
6. Place the whole chicken, breast side down, on the rack in the roasting pan. If you have an oven-safe digital thermometer, insert it into the thickest part of the thigh now.
7. Bake the chicken in the preheated oven until the thermometer reads 162℉- 165℉. Expect this to take around 2 and a half to 3 hours, depending on the size of your chicken.
8. If you don’t have an oven-safe thermometer, check the chicken’s internal temperature after about 2 hours and 15 minutes.
9. Once done, remove the chicken from the oven and tent it loosely with foil. Let it rest for 10 to 20 minutes; this step helps the juices redistribute.
10. Serve your Homemade Rotisserie Chicken as is, or shred, chop, or slice the meat for various recipes.

Change It Up

If you’re looking to personalize your Homemade Rotisserie Chicken, here are some creative ideas to consider:

• Herb variations: Experiment with different herbs like rosemary or oregano for unique flavor profiles.
• Spice it up: For more heat, increase the amount of cayenne or add some chili powder.
• Marinade: Marinating the chicken overnight will infuse even more flavor.
• Side dishes: Pair with roasted vegetables or mashed potatoes for a complete meal.
• Garnish: Serve with fresh herbs or a squeeze of lemon for a bright finish.

What to Pair With Homemade Rotisserie Chicken

Serving Homemade Rotisserie Chicken can be just as enjoyable as making it. Here are some fantastic pairing ideas to elevate your meal:

• Mashed Potatoes: Creamy mashed potatoes make a comforting side that complements the chicken’s savory flavors.
• Seasoned Vegetables: Roasted or steamed vegetables add color and nutrition to your plate.
• Salads: A fresh side salad with a tangy vinaigrette can balance the richness of the chicken.
• Rice: Fluffy rice pilaf or herb-infused rice is a great base to soak up any juices.
• Bread: Warm, crusty bread or rolls can be perfect for sopping up the delicious juices.
• Occasions: This chicken is fantastic for Sunday dinners, holiday gatherings, or casual weeknight meals.

FAQ

Conclusion

Making Homemade Rotisserie Chicken is a rewarding experience that brings the warmth of a family dinner to your table. The juicy meat and crispy skin deliver a comforting meal that everyone will love. I encourage you to give this recipe a try and enjoy the delightful flavors with your loved ones.

Homemade Rotisserie Chicken

The ultimate comfort food, Homemade Rotisserie Chicken is juicy, flavorful, and the perfect dish for any occasion. With a crispy exterior and tender meat, this easy weeknight dinner will satisfy your cravings and leave everyone asking for seconds. Make it tonight!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 35 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 3-4 pound chicken gizzards removed
• 2 tablespoons canola oil or melted butter
• 1 tablespoon kosher salt
• 2 teaspoons pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 teaspoon dried thyme leaves not ground thyme
• ⅛ teaspoon cayenne pepper

Equipment

• Oven Safe Digital Thermometer
• Roasting Pan with Rack

Method

 

1. Preheat your oven to 300℉ (150℃). This low-and-slow cooking method will ensure tenderness and juiciness.
2. Fit a roasting pan with a baking rack. Pour 1 to 2 cups of tap water into the bottom of the pan; this creates steam that helps keep the chicken moist during cooking.
3. In a small bowl, whisk together the salt, pepper, garlic powder, onion powder, paprika, thyme leaves, and cayenne. This spice blend is the secret to flavorful skin.
4. Using a brush, coat the skin of the chicken with either canola oil or melted butter. This fat will help the spices adhere and create a crispy skin.
5. Generously sprinkle the seasoning mixture over the chicken, ensuring to rub it in on all sides for maximum flavor.
6. Place the whole chicken, breast side down, on the rack in the roasting pan. If you have an oven-safe digital thermometer, insert it into the thickest part of the thigh now.
7. Bake the chicken in the preheated oven until the thermometer reads 162℉- 165℉. Expect this to take around 2 and a half to 3 hours, depending on the size of your chicken.
8. If you don’t have an oven-safe thermometer, check the chicken’s internal temperature after about 2 hours and 15 minutes.
9. Once done, remove the chicken from the oven and tent it loosely with foil. Let it rest for 10 to 20 minutes; this step helps the juices redistribute.
10. Serve your Homemade Rotisserie Chicken as is, or shred, chop, or slice the meat for various recipes.

Notes

• Tip 1: Save the bones for homemade chicken stock!
• Tip 2: Leftover chicken can be stored in the refrigerator for up to 3 days.
• Tip 3: Freeze leftover shredded or cubed meat for up to 3 months.
• Tip 4: If you don’t have a roasting pan, you can cook the chicken directly in a baking dish.
• Tip 5: If using a roasting pan, avoid adding liquid to the pan if cooking breast side up.

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.