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 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.
Rotisserie-Style Chicken Recipe
Ingredients
- 1 chicken
- 2 TBSP butter
- 1 TBSP salt
- 2 tsp paprika powder
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp thyme or basil or Italian seasoning
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 170°F.
- Remove the chicken from the oven and let sit for 20 minutes to intensify flavor.
Notes
Nutrition
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What is your favorite way to roast chicken? Share below!
Curried Shrimp & Vegetables
What size is the chicken you used?
This recipe was FANTASTIC! One of the best meals I’ve made in a long time. Thank you Katie!
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!
Do you cover while baking or leave uncovered?
Uncovered
I’ve learned to roast my chicken breast side down so the white meat is moist. Try it!
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”? 🙂
How do you prepare/cook the sweet potatoes?
I just bake whole…
Made this meal last night. Hubby said if I keep cooking like this he would marry me. Again. Wants me to even make it for his parents!
🙂