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Rotisserie Chicken

A simple, classic rotisserie chicken seasoned with paprika, thyme, garlic, and onion for crispy, flavorful skin.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Servings: 6 servings

Ingredients

  • 1 whole chicken (about 4–5 lb)
  • 2 teaspoons paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt to taste
  • freshly ground black pepper to taste
  • 2 tablespoons olive oil optional

Instructions

  • Remove any giblets from the chicken cavity, rinse the chicken inside and out, and pat it thoroughly dry with paper towels.
  • If using, rub the chicken all over with the olive oil to help the seasoning adhere and promote browning.
  • In a small bowl, combine the paprika, dried thyme, garlic powder, onion powder, salt, and freshly ground black pepper.
  • Rub the seasoning mixture evenly over the entire chicken, including inside the cavity.
  • Truss the chicken by tying the legs together with kitchen twine and tucking the wing tips under the body so it cooks evenly on the rotisserie.
  • Preheat the rotisserie to medium heat and securely mount the chicken on the spit, tightening the forks or clamps so it is balanced.
  • Cook the chicken on the rotisserie for about 70 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
  • Carefully remove the chicken from the spit and let it rest for about 10 minutes before carving to allow the juices to redistribute.

Equipment

  • rotisserie or rotisserie spit
  • Kitchen twine
  • Meat Thermometer
  • Paper Towels
  • Small Bowl
  • Tongs

Notes

  • Patting the chicken dry yields crispier skin.
  • Optional olive oil helps spices stick and promotes browning.
  • Trussing ensures even cooking.
  • Use a meat thermometer to verify doneness.