Rotisserie Style Chicken Recipe | Wellness Mama

I love the flavor of rotisserie-style chicken from the store, but it’s hard to find organic or free-range chicken cooked rotisserie-style.

It was such a time saver to buy a couple of rotisserie chicken every couple of weeks and use the meat to make chicken salad, casseroles, and the bones to make soup and broth. But I didn’t like the idea of using non-organic chickens or bones to make broth. So I decided to find a way to duplicate the flavors of rotisserie chicken at home. This recipe is the result.

How to Roast a Whole Chicken

If you’ve never roasted a whole chicken, I encourage you to give it a try. It’s super easy to do, requires little effort, and yields a good amount of healthy meat for an excellent price.

To roast a chicken you need a pan large enough to fit it. You don’t necessarily need a roasting pan though. I’ve roasted chickens in cast iron skillets and glass baking dishes. Whatever pan you choose, just make sure it’s got somewhat high sides. A baking sheet isn’t deep enough to prevent the overflow of broth that comes out while it’s cooking.

Once you’ve chosen a pan check inside your chicken and make sure there isn’t a bag of innards (heart, neck, etc.) inside. If there is remove it. Organ meats are an excellent source of nutrients, so if you’re feeling brave, try cooking them!

Give your bird a nice butter massage and season it thoroughly. I like to stuff a halved onion and sometimes a lemon into the chest cavity for additional flavor. Then just stick the chicken in the oven and let it cook. Roast it until a meat thermometer inserted into the thickest part reads 165°F and it’s done.

Creating a Rotisserie-Style Chicken

The secret to making this roast chicken taste like a rotisserie chicken is in the spices. When I make mine I use paprika, garlic and onion powder, thyme, and of course, salt.

I don’t have a home rotisserie to make the chicken spin round and round as it cooks, but roasting it in the oven works just as well.

I love to make life easier for myself by batch cooking. Usually, when I make this recipe, I’ll double it and cook two chickens at once. We’ll eat one for dinner and use the other throughout the week for leftovers, soups, and stir frys. We love it in Chipotle-style burrito bowls.

Don’t throw out the bones. Put them in a stockpot or Instant Pot and make some wonderful bone broth. It’s so satisfying to make use of the whole animal.

Without further ado, here’s the recipe.

Rotisserie-Style Chicken Recipe

Katie Wells

Homemade rotisserie-style chicken with spices like paprika, onion powder, garlic powder, and more.

Prep Time 10 mins

Cook Time 1 hr

Total Time 1 hr 10 mins

Course Main

Cuisine American

Servings 6 servings

Calories 40 kcal

Instructions 

• Preheat oven to 400°F.

• Rub the outside of the chicken skin with the butter until well coated.

• In a small bowl mix together all the spices and sprinkle liberally over the entire chicken.

• Place the chicken in a roasting pan and roast for 1-1½ hours until the chicken reaches an internal temperature of at least 165°F.

• Remove the chicken from the oven and let sit for 20 minutes.

• Carve and enjoy.

Notes

Make two chickens for easy meals all week!

Nutrition

Serving: 1servingCalories: 40kcalCarbohydrates: 1gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 10mgSodium: 422mgPotassium: 31mgFiber: 1gSugar: 1gVitamin A: 452IUVitamin C: 1mgCalcium: 9mgIron: 1mg

What is your favorite way to roast chicken? Share below!