This homemade rotisserie chicken is juicy, flavorful, and incredibly easy to make. A simple blend of pantry spices creates crispy skin while the inside stays tender and moist. It’s perfect for dinners, meal prep, or using up leftovers in soups, salads, and more!
Rotisserie chicken is easy and versatile with crisp skin and juicy meat! This recipe can be cooked on a rotisserie spit, in the oven, or the air fryer.
Always let rotisserie chicken rest after cooking so the juices can recirculate into the meat. Chicken should reach an internal temperature of 165°F before carving.
The best way to store leftover rotisserie chicken is to remove the meat from the carcass. Keep it in a covered container in the refrigerator for up to 4 days or frozen for up to 4 months.
This easy rotisserie chicken recipe uses simple spices and a whole chicken to create juicy, flavorful meat with crispy skin—perfect for meals all week long.
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Rotisserie Oven or rotisserie spit
- 1 small whole chicken about 3.5 to 4 lbs
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ¼ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and black pepper to taste
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In a small bowl, combine paprika, smoked paprika, garlic powder, onion powder. Add 1 teaspoon salt and ½ teaspoon pepper (more or less to taste) and mix well.
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To prepare the chicken, dab the skin dry with paper towels.
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Rub the outside of the chicken with olive oil and season generously with the spice mixture.
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Gently fold the wings behind the chicken. Using kitchen twine, tie the legs together. Ensure the cavity is empty.
To Cook on a Rotisserie
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Center the chicken on a rotisserie spit. If using a grill rotisserie, preheat to medium heat, 350°F. (see notes for oven directions).
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Cook chicken for 18-22 minutes per pound, or until the chicken reaches 165°F on a meat thermometer. A 3.5lb chicken will cook for 60-80 minutes.
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Once the chicken has reached the right temperature, turn off the heat and allow the chicken to rotate for 15 minutes without heat.
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Remove from the rotisserie and serve.
To Roast in the Oven
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Preheat oven to 450°F. Place chicken, breast-side up, in a cast iron skillet or in a small dish.
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Roast 12 minutes, reduce heat to 350°F and cook an additional 60-70 minutes or until chicken reaches 165°F.
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Rest 15 minutes before carving.
Air Fryer: To cook the chicken in the air fryer, season as directed above and follow ourair fryer whole chicken recipe.Seasoning: Chicken can be seasoned with any spice mixture.
You can cook more than one chicken at a time, just ensure chickens are not touching. Note: Read the directions for your exact rotisserie equipment for mounting directions.Electric rotisserie machinesdo not require preheating.Cooking Time: Cooking time can vary based on the size of the chicken and the cooking method (oven/rotisserie). Most small-sized chickens will cook in approximately an hour. For best results, use an instant-read thermometer and cook until chicken reaches 165°F.
Leftover chicken can be stored in the fridge in an airtight container for up to 4 days.
Calories: 444 | Carbohydrates: 1g | Protein: 36g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 143mg | Sodium: 134mg | Potassium: 375mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 451IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Main Course
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