Preheat your oven to 300℉ (150℃). This low-and-slow cooking method will ensure tenderness and juiciness.
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.
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.
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.
Generously sprinkle the seasoning mixture over the chicken, ensuring to rub it in on all sides for maximum flavor.
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.
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.
If you don’t have an oven-safe thermometer, check the chicken’s internal temperature after about 2 hours and 15 minutes.
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.
Serve your Homemade Rotisserie Chicken as is, or shred, chop, or slice the meat for various recipes.
