Homemade Rotisserie Style Chicken (Print)
Tender oven-roasted chicken with savory spices, juicy meat, and crisp skin. Easy prep with pantry ingredients.
# Ingredients:
01 -
1 whole chicken (1.4–1.8 kg), gizzards removed
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2 tablespoons canola oil or melted butter
→ Dry Rub
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1 tablespoon kosher salt
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2 teaspoons ground black pepper
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1 tablespoon garlic powder
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1 tablespoon onion powder
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1 tablespoon paprika
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1 teaspoon dried thyme leaves
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0.125 teaspoon cayenne pepper
# Steps:
01 -
Preheat oven to 150°C. Fit a roasting pan with a wire rack and add enough tap water to cover the bottom of the pan (approximately 250–500 ml).
02 -
In a small bowl, whisk together kosher salt, ground black pepper, garlic powder, onion powder, paprika, dried thyme leaves, and cayenne pepper.
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Brush the chicken skin evenly with canola oil or melted butter. Sprinkle and rub the seasoning blend over the entire surface of the chicken, ensuring complete coverage.
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Place the whole chicken breast side down on the rack in the roasting pan. If available, insert an oven-safe digital thermometer into the thickest part of the thigh.
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Roast in the preheated oven until the thermometer registers 72–74°C (162–165°F) in the thigh, approximately 2.5 to 3 hours depending on chicken size. If using a digital-read thermometer, begin checking for doneness after 135 minutes, continuing until the safe internal temperature is reached.
06 -
Remove chicken from the oven, tent loosely with foil, and let rest 10–20 minutes to allow juices to redistribute and internal temperature to reach 74°C (165°F). Carve as desired for serving.
# Notes:
01 -
If a roasting rack is unavailable, place the chicken directly in the roasting pan breast side up without adding water.
02 -
Leftover chicken can be refrigerated for up to 3 days or frozen shredded for up to 3 months.
03 -
Reserve cooked bones to prepare homemade chicken stock.