Juicy Rotisserie Chicken (Print Version)
Succulent golden-roasted whole chicken with crispy skin and tender meat, ready in under 2 hours.
# What You Need:
→ Chicken
01 - 1 whole chicken, approximately 3.5-4 pounds, giblets removed
→ Marinade & Seasoning
02 - 2 tablespoons olive oil
03 - 2 teaspoons kosher salt
04 - 1 teaspoon freshly ground black pepper
05 - 1 tablespoon paprika, smoked or sweet
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon dried thyme
09 - 1/2 teaspoon dried rosemary
10 - 1 lemon, halved
11 - 4 garlic cloves, smashed
→ Optional Aromatics
12 - 1 small onion, quartered
13 - Fresh herb sprigs including thyme, rosemary, and parsley
# How To Make:
01 - Set oven to 375°F or prepare rotisserie grill following manufacturer guidelines.
02 - Pat chicken thoroughly dry with paper towels. Gently loosen skin over breast and thigh sections using fingers.
03 - Combine olive oil, salt, pepper, paprika, garlic powder, onion powder, dried thyme, and dried rosemary in small bowl.
04 - Apply half the seasoning mixture beneath loosened skin. Rub remaining mixture evenly over exterior surface.
05 - Fill interior cavity with lemon halves, smashed garlic, onion quarters, and fresh herb sprigs.
06 - Bind legs together using kitchen twine. Tuck wing tips underneath body.
07 - Secure chicken on rotisserie spit following equipment instructions. Roast for 1 hour 10-20 minutes until thigh reaches 165°F and juices run clear.
08 - Position chicken breast-side up on rack inside roasting pan. Roast for 1 hour 20 minutes, basting periodically, until golden brown and internal temperature reaches 165°F.
09 - Remove from heat and tent loosely with foil. Allow to rest 10-15 minutes before carving.
# Expert Tips:
01 -
- The rotisserie method creates impossibly juicy meat while rendering most of the fat so it never feels heavy
- One chicken somehow stretches into dinner plus lunch leftovers for days without anyone complaining
02 -
- Patting that chicken completely dry is the nonnegotiable secret to crispy skin
- Letting it rest after cooking prevents all those delicious juices from running onto your cutting board
03 -
- A meat thermometer takes all the guesswork out of doneness
- Tenting with foil during resting keeps the bird warm without trapping too much moisture