Juicy Rotisserie Chicken (Print View)
Succulent golden whole chicken with crispy skin and tender meat, ready for family dinner.
# What You Need:
→ Chicken
01 - 1 whole chicken (3.5–4 lbs), giblets removed
→ Marinade & Seasoning
02 - 2 tbsp olive oil
03 - 2 tsp kosher salt
04 - 1 tsp freshly ground black pepper
05 - 1 tbsp paprika (smoked or sweet)
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - 1 tsp dried thyme
09 - 1/2 tsp dried rosemary
10 - 1 lemon, halved
11 - 4 garlic cloves, smashed
→ Optional Aromatics
12 - 1 small onion, quartered
13 - Fresh herbs (thyme, rosemary, parsley sprigs)
# How to Make It:
01 - Preheat oven to 375°F or prepare rotisserie grill according to manufacturer's instructions.
02 - Pat chicken dry with paper towels. Loosen skin over breasts and thighs gently with fingers.
03 - In small bowl, combine olive oil, salt, pepper, paprika, garlic powder, onion powder, dried thyme, and dried rosemary.
04 - Rub half seasoning mixture under skin, remaining mixture all over outside of chicken.
05 - Fill cavity with lemon halves, smashed garlic, optional onion quarters, and fresh herb sprigs.
06 - Tie legs together with kitchen twine and tuck wings under body.
07 - Secure chicken on rotisserie spit. Roast 1 hour 10–20 minutes until thigh registers 165°F and juices run clear.
08 - Place chicken breast-side up on rack in roasting pan. Roast 1 hour 20 minutes, basting occasionally, until golden and cooked through (internal temperature 165°F).
09 - Remove chicken and let rest, loosely tented with foil, 10–15 minutes before carving.
# Expert Tips:
01 -
- The seasoning mixture creates this incredible depth of flavor that tastes like you spent hours fussing over it
- Leftovers make the most incredible chicken salad sandwiches you'll ever eat
02 -
- Skip the refrigerator drying step and your skin will never achieve that restaurant-quality crunch
- Invest in a good meat thermometer because guessing doneness on whole chicken is how you end up with dry meat
03 -
- Save the chicken carcass in the freezer for making incredible stock later—nothing goes to waste
- Letting the chicken rest is non-negotiable unless you want all those delicious juices running onto your cutting board instead of staying in the meat