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
- 1 whole chicken
- 2 TBSP butter
- 1 tsp salt
- 2 tsp paprika
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp thyme (or basil, or Italian seasoning)
- 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.
What is your favorite way to roast chicken? Share below!
Discussion (15 Comments)
will this work for chicken breasts without bones?
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!
A slow thaw in the fridge over a few days is best.
If you need it thawed more quickly, or it’s still a bit frosty on the day you’re ready to cook it, you can also do a cold water thaw. Submerge the chicken in cold water. Change water every 20 minutes. This works for thawing other kinds of meats too. Never leave meat to just thaw on the counter (food safety).
Do you cover while baking or leave uncovered?
I’ve learned to roast my chicken breast side down so the white meat is moist. Try it!
My friend did this accidentally with her turkey one year. We couldn’t believe the juices in the breast meat! A happy accident!
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…
Shawna Rae Clement Dunn
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!