Rotisserie Style Chicken Recipe

How to cook a rotissierie style chicken at home

I love the flavor of rotisserie style chicken from the store, but at least in our area, we can’t find organic or free range rotisserie chicken cooked rotisserie style.

In the past, I’d bought a couple rotisserie chicken every couple of weeks and we’d use the meat to make chicken salad, casseroles and the bones to make soup and broth. I didn’t like the idea of using non-organic chickens or bones to make broth, so I wanted to find a way to duplicate the flavors of rotisserie chicken at home.

Now, I pre-make this on the weekend and keep the meat for recipes and the bones for broth for the week. Give it a try! It is fast and easy and delicious!

The secret is in the spices, which create a similar flavor to store-bought rotisserie chicken.

I love to stretch this recipe and I’ll often cook two chickens at once, put the bones in the slow cooker to make broth, make a batch of chicken salad for later in the week and use the remaining leftovers for a casserole or soup.

5.0 from 3 reviews
Rotisserie-Style Chicken Recipe
Prep time
Cook time
Total time
Homemade rotisserie style chicken with spices like paprika, onion powder, garlic powder, and more.
Recipe type: Main
Cuisine: American
Serves: 4+
  • 1 free-range and humanely raised chicken for roasting (can double recipe)
  • 1 tablespoon salt
  • 2 teaspoons paprika powder
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme or basil or italian seasoning
  • 2 tablespoons butter
  1. Preheat oven to 400 degrees.
  2. Rub the skin with the butter until well coated.
  3. Mix the spices and sprinkle liberally over the entire chicken.
  4. Roast for 1-1.5 hours until an internal temperature of at least 170 degrees F.
  5. Remove and let sit for 20 minutes to intensify flavor.

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

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Reader Comments

  1. I made a butter-coated roast chicken yesterday, and boy, all those juices were beautiful! I saved them and the carcass. Where can I find the “Sunday recipe”? 🙂

  2. Does anyone have any tips of thawing a whole chicken? And, ahem, cleaning it? Reformed vegetarian here who has never cooked chicken, period, let alone an intimidatingly whole one. Missing my tofu (horrid, I know) just now but determined to press on…

    • I thaw my whole chickens in the fridge in a large pan (to catch any drips.) As for cleaning it, I clean out my sink, rinse the bird under cold water (reserve gizzards, heart, ect for broth or gravy!) and remove any feathers that may still be there. Let the chicken rest or pat to dry because wet skin can get chewy and I prefer it crispy. Cutting the bird when it is done is my hardest part-I mange it!
      Good luck!

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