Rotisserie Chicken

rotisseriechicken Skip the preservatives and additives found in store-bought rotisserie chickens and make a homemade version right in your oven with only 5 minutes of work. This recipe for Rotisserie Chicken creates a juicy, tender roast chicken that stands on its own or is perfect to use in any dish that calls for cooked chicken.

1 (3-4 lb) chicken, gizzards removed
2 Tbsp. Canola oil or butter, melted

Dry Rub:
1 Tbsp. sea salt
2 tsp. black pepper, freshly ground
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. ground paprika
1 tsp. dried thyme
1 dash ground cayenne pepper

Preheat the oven to 300°F (150°C/130°C fan, Gas Mark 2).

In a small bowl, combine the dried spices for the dry rub.

Brush the chicken skin with oil or butter. Sprinkle with the dry rub and rub the mixture onto the chicken to adhere.

Pour 1 cup of water into the bottom of a roasting pan. Add a rack to the roasting pan. Place the whole chicken, breast side down on the rack on the roasting pan. If using, place an oven-safe digital thermometer into the thickest part of the chicken thigh.

Bake until the thermometer inserted into the thigh reads 160°F. This will take about 2½-3 hours depending on how large your chicken is. If you do not have an oven-safe thermometer, use a digital read thermometer and check the temperature after 2 hours and 15 minutes and continue cooking until the chicken reaches 160-165°F.

Remove the chicken from the oven, tent loosely with the foil, and let rest 10-20 minutes. This will allow the chicken to reach 165°F and juices redistribute.

Serve the whole chicken as a roast chicken dinner or use the meat to shred, chop, or slice and use for any recipe that calls for cooked chicken.

Makes 4-6 servings.

Cook's Notes:

No roasting rack? You can place seasoned chicken directly in a roasting pan. If this is the case, cook breast side up and do NOT add liquid to pan.
Leftover chicken can be stored in the refrigerator for up to 3 days.
Freeze leftover shredded or cubed meat for up to 3 months.
Save the bones to make homemade chicken stock.