Homemade Rotisserie Chicken
This Homemade Rotisserie Chicken is SO DELICIOUS! Crispy skin and juicy meat with a perfect spice blend, easy to make and packed with flavor.
Servings: 4 servings
Ingredients
- 3-4 pound whole chicken (gizzards removed)
- 2 tablespoons canola oil or melted butter
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon dried thyme leaves (not ground thyme)
- 1 teaspoon cayenne pepper
Instructions
Directions: Homemade Rotisserie Chicken
- Preheat your oven to 450°F (232°C). This high temperature is key to getting that crispy skin.
- Rinse the chicken under cold water and pat it dry with paper towels. Removing excess moisture helps the skin become crispy as it roasts.
- In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, paprika, dried thyme, and cayenne pepper. Rub the canola oil or melted butter all over the chicken, making sure to cover every surface. Then, generously sprinkle the spice mixture over the chicken, rubbing it into the skin and inside the cavity.
- Place the chicken breast-side up in your roasting pan. Roast in the preheated oven for about 1 hour. Use a meat thermometer to check the internal temperature, which should reach at least 165°F (75°C) in the thickest part of the thigh.
- Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute throughout the meat, ensuring maximum juiciness. After resting, carve the chicken and enjoy the delightful flavors of your Homemade Rotisserie Chicken!
Equipment
- Roasting pan or baking dish
- Meat Thermometer
- Basting Brush
- Cutting Board
- Foil
Notes
- Use a meat thermometer to ensure the chicken is perfectly cooked and safe to eat.
- Substitute canola oil with olive or avocado oil for a different flavor profile.
- Leftovers can be refrigerated up to 4 days or frozen up to 3 months for convenience.