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Wellness Mama » Blog » Recipes » Poultry Recipes » Rotisserie Style Chicken Recipe

Rotisserie Style Chicken Recipe

August 14, 2010 (Updated: March 21, 2020)   —  by Katie Wells

How to cook a rotissierie style chicken at home

Reading Time: 2 minThis post contains affiliate links. Click here to read my affiliate policy.

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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.

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4.8 from 5 votes

Rotisserie-Style Chicken Recipe

Homemade rotisserie style chicken with spices like paprika, onion powder, garlic powder, and more.
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 279kcal
Author Katie Wells
The ingredient links below are affiliate links. Click here to read my affiliate policy.

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

Make two chickens for easy meals all week! Keep the bones to make bone broth. 

Nutrition

Serving: 1serving | Calories: 279kcal | Carbohydrates: 1.5g | Protein: 27.5g | Fat: 17.5g | Saturated Fat: 6.2g | Cholesterol: 98mg | Sodium: 1276mg | Fiber: 0.5g | Sugar: 0.2g

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

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Category: Poultry Recipes, Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder and CEO of Wellness Mama and Co-Founder of Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (13 Comments)

  1. jane randall

    June 13, 2020 at 3:31 PM

    will this work for chicken breasts without bones?

    Reply
  2. Bethany Mitchell

    May 30, 2016 at 2:20 PM

    5 stars
    What size is the chicken you used?

    Reply
  3. Sarah

    December 11, 2015 at 8:52 AM

    5 stars
    This recipe was FANTASTIC! One of the best meals I’ve made in a long time. Thank you Katie!

    Reply
  4. Anna

    October 31, 2015 at 3:16 PM

    5 stars
    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…

    Reply
    • Kirstie

      November 6, 2015 at 12:36 PM

      5 stars
      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!

      Reply
  5. Christina

    August 27, 2015 at 4:36 PM

    Do you cover while baking or leave uncovered?

    Reply
    • Wellness Mama

      August 30, 2015 at 9:48 PM

      Uncovered

      Reply
  6. Bert

    October 28, 2014 at 6:24 AM

    I’ve learned to roast my chicken breast side down so the white meat is moist. Try it!

    Reply
  7. Selina

    January 29, 2014 at 5:23 PM

    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”? 🙂

    Reply
  8. Mary Baldwin

    May 17, 2013 at 12:35 PM

    How do you prepare/cook the sweet potatoes?

    Reply
    • Wellness Mama

      May 17, 2013 at 3:53 PM

      I just bake whole…

      Reply
  9. Shawna Rae Clement Dunn

    August 3, 2012 at 7:13 AM

    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!

    Reply
    • Wellness Mama

      August 3, 2012 at 10:45 AM

      🙂

      Reply

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