Learn how to make rotisserie chicken at home using my super simple spice rub made with just 4 ingredients plus salt and pepper. You can use this same seasoning to get that classic rotisserie flavor even when roasting chicken in the oven.
This recipe is easy, reliable, and perfect for weeknight dinners or meal prep.
Rotisserie seasoning ingredients
I’ve perfected this rotisserie chicken dry rub, and it’s something you can make in large batches. Once it’s ready, all you need is a chicken and a little oil, and you’re good to go.
Ingredient Notes
Chicken:
You can use a whole chicken weighing 4 to 5 pounds. If you prefer, chicken pieces like breasts, thighs, or quarters can be used instead. Just reduce the total baking time to 30–45 minutes.
Rotisserie Instructions
First, you’ll need a rotisserie oven. The one I used previously has been discontinued (Cuisinart Rotisserie Convection Toaster Oven). A great alternative is the Instant Vortex Plus Air Fryer, which includes a rotisserie setting and has excellent reviews.
Cooking times may vary depending on your rotisserie model. The times below are based on my experience.
- Remove the giblets and truss the chicken.
Coat the chicken generously with the dry rub. - Insert the chicken onto the rotisserie skewers.
- Place it into the rotisserie oven.
For my rotisserie, cooking takes about 1 hour on the “Rotisserie” setting. Once done, let the chicken rest for 10 minutes before carving.
Oven Instructions
If you don’t have a rotisserie, you can still get that same great flavor in the oven.
- Remove the giblets and truss the chicken.
- Coat the chicken with olive oil.
- Rub the spice mix generously all over the chicken.
- Place it in a roasting pan, baking dish, or cast iron skillet.
Bake at 425°F for 70–80 minutes, or until the internal temperature reaches 165°F. Baste the chicken every 15–20 minutes using pan juices or olive oil to keep the skin from burning.
Once baked, you can serve it right away or keep it warm in a slow cooker for later.
Recipe Tips and Variations
- Trussing the chicken:
This step is optional but recommended. Trussing helps the chicken cook evenly and stay juicy. - Basting:
If you’re baking the chicken in the oven, basting is very important. The high temperature gives crispy skin, but without basting, the skin may burn. - Make ahead:
After applying the spice rub, the chicken can be refrigerated for up to 24 hours before cooking. - Slow cooker:
The skin won’t be crispy, but the meat will be tender and flavorful. Cook on HIGH for 3–4 hours or LOW for 6–8 hours. - Leftovers:
Cool leftovers quickly and store them covered in the refrigerator. Use within 3–4 days. - Making two chickens:
You can roast two chickens at the same time without increasing the cooking time. - Chicken gravy:
Use pan drippings, chicken broth, cornstarch or flour, and salt and pepper to make an easy chicken gravy.
How long is rotisserie chicken good for in the fridge?
How to reheat rotisserie chicken?
What to make with rotisserie chicken?
How many calories in a rotisserie chicken?
How much protein in a rotisserie chicken?
How to Make Rotisserie Chicken
- Prep Time: 5 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 15 minutes
- Servings: 6
- Course: Main Course
- Cuisine: American
- Calories: 359
Equipment:
- Rotisserie oven (Instant Vortex Plus
- Air Fryer recommended)
Roasting pan (for oven method) - Kitchen twine (about 3 feet)
Ingredients:
- 2 teaspoons paprika
1½ teaspoons dried thyme - 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper
- 1 whole chicken (4–5 pounds)
- 2 tablespoons olive oil
Instructions:
Prepare the Chicken
In a small bowl, mix paprika, thyme, garlic powder, onion powder, salt, and pepper. Remove the giblets and truss the chicken for even cooking.
Rotisserie Method
Skewer the trussed chicken. Rub the spice mix all over the outside (no olive oil needed). Cook according to your rotisserie’s instructions. For my rotisserie, it takes 1 hour. Let rest 10 minutes before carving.
Oven Method:
Preheat oven to 425°F and move a rack to the lowest position. Place chicken in a roasting pan. Brush with olive oil, then rub with seasoning. Bake uncovered for 70–80 minutes, basting every 15–20 minutes, until the internal temperature reaches 165°F. Let rest 10 minutes before carving.
Keep Warm:
Place cooked chicken in a slow cooker on the lowest heat for up to 8 hours.
Nutrition Information (Per Serving)
- Calories: 359
- Protein: 27g
- Fat: 27g
- Carbohydrates: 1g
- Cholesterol: 109mg
- Sodium: 103mg