Juicy Rotisserie Chicken (Print Version)
Succulent golden-roasted whole chicken with crispy skin and tender, flavorful meat
# Recipe Ingredients:
→ Chicken
01 - 1 whole chicken (3.5–4 lbs), giblets removed
→ Marinade & Seasoning
02 - 2 tbsp olive oil
03 - 2 tsp kosher salt
04 - 1 tsp freshly ground black pepper
05 - 1 tbsp paprika (smoked or sweet)
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - 1 tsp dried thyme
09 - 1/2 tsp dried rosemary
10 - 1 lemon, halved
11 - 4 garlic cloves, smashed
→ Optional Aromatics
12 - 1 small onion, quartered
13 - Fresh herbs (thyme, rosemary, parsley sprigs)
# Directions:
01 - Preheat oven to 375°F or prepare rotisserie grill according to manufacturer's instructions.
02 - Pat chicken dry with paper towels. Loosen skin over breasts and thighs gently with fingers.
03 - In small bowl, combine olive oil, salt, pepper, paprika, garlic powder, onion powder, dried thyme, and dried rosemary.
04 - Rub half the seasoning mixture under the skin. Massage remaining seasoning all over the outside of the chicken.
05 - Fill cavity with lemon halves, smashed garlic, onion quarters, and fresh herb sprigs.
06 - Tie legs together with kitchen twine and tuck wings under the body.
07 - Secure chicken on rotisserie spit. Roast for 1 hour 10–20 minutes until thigh reaches 165°F and juices run clear.
08 - Place chicken breast-side up on rack in roasting pan. Roast for 1 hour 20 minutes, basting occasionally, until golden and internal temperature reaches 165°F.
09 - Remove chicken and let rest loosely tented with foil for 10–15 minutes before carving.
# Expert Advice:
01 -
- The seasoning under the skin creates juicy, flavorful meat in every single bite
- You get that rotisserie-style crispy skin without any special equipment
- Leftovers (if you somehow have any) make incredible sandwiches and salads
02 -
- Dry that chicken skin really well before seasoning, because moisture is the enemy of crispiness
- Invest in a meat thermometer because guessing doneness is how you end up with dry chicken
- Letting it rest is not optional, it is the difference between juicy meat and juice running all over your cutting board
03 -
- Room temperature chicken cooks more evenly, so take it out 30 minutes before roasting
- Basting is optional but creates a gorgeous finish if you have pan juices