So many of my recipes start with shredded rotisserie chicken for convenience. Eventually, I decided it was worth it to make my own! Once I figured out how to make rotisserie chicken with just a few ingredients, my cooking routine totally changed!
Rotisserie Chicken Recipe
All it takes to make this oven-roasted rotisserie-style chicken is a whole chicken, some butter, and a few herbs & spices. I use a mix of ground paprika, garlic powder, onion powder, dried thyme, salt and pepper to make the rub mixture. Plus I add in a bit of brown sugar to give it an irresistible finishing touch on the palette.
Variations To Try
The spice rub on this roasted chicken goes well with so many different dishes and cuisines. However, you can switch it up to better suit your needs by coating the chicken in Italian seasoning, taco seasoning, herbs de Provence, or any other seasoning blend you love! You can also start by brining the chicken if you like.
How to Store and Reheat
Store leftover rotisserie chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the entire chicken into a baking pan filled with 1 cup of low-sodium chicken broth. Cover with foil and roast in a 350°F oven for 20-25 minutes, or until 165°F internally.
How to Freeze
To freeze rotisserie-style chicken, I recommend cutting it into portions or even shredding it first. Then, place the portions (or shredded chicken) into airtight containers or Ziplock bags and freeze for up to 3 months. Let thaw in the refrigerator before reheating.
Notes and Tips
To prepare a whole chicken for roasting, remove the giblet bag if there’s one inside the chicken cavity. Then tuck the wings underneath the breasts to prevent the wing tips from burning. Finally, tie the legs together with kitchen twine. One of the main ways I use this homemade rotisserie chicken is to prep for other meal prep recipes. After letting the chicken cool for about 15 minutes, I carve and shred up the meat to store for later.
How to Make Rotisserie Chicken Step by Step
Make the Butter Rub: Preheat the oven to 400°F, and place a 5-6 pound whole chicken on a large cutting board. Next, in a small bowl, mash ½ cup of unsalted butter with a fork. To the butter, add 1 tablespoon of kosher salt, 1 tablespoon of ground paprika, 1 tablespoon of garlic powder, ½ tablespoon of onion powder, 2 teaspoons of ground black pepper, 1 teaspoon of dried thyme, and 1 teaspoon of brown sugar (optional). Mash everything together until well-combined. Season the Chicken: Rub the butter mixture all over the chicken, both on the outside of the chicken and underneath the skin of the breast. Tuck the chicken wings underneath the breast, then tie the chicken legs together with kitchen twine. Roast: Place the chicken on a rack set in a large roasting pan. Roast for 80-90 minutes, basting the chicken with pan juices every 20 minutes, until a thermometer inserted into the thickest part of the thigh registers 165°F. Tent the chicken with a large piece of foil if necessary to keep the skin from burning. Transfer the chicken to a cutting board to rest for 10 minutes before carving.
