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A rotisserie roast chicken cut into pieces and served on a white platter
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4.34 from 3 votes

Rotisserie Style Roast Chicken

Rotisserie style roast chicken takes just 10 minutes to prep then is hands off as it slowly roasts in the oven for tender, flavorful chicken that can be used in so many ways.
Prep Time10 minutes
Cook Time2 hours 15 minutes
Additional Time15 minutes
Total Time2 hours 40 minutes
Yield: 6 servings

Ingredients

  • 5 lb. whole chicken, giblets removed
  • 2 tablespoons oil or melted butter
  • 2 teaspoons kosher salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 1 ½ teaspoons black pepper
  • ¾ teaspoon dried thyme

Instructions

  • Preheat the oven to 300 degrees F. Line a deep baking pan with aluminum foil and set aside.
  • Pat the chicken dry all over and in the cavity with paper towels. Use your fingers to separate the skin of the chicken on the breast side from the meat. Rub the entire chicken with the olive oil or melted butter, including underneath the skin on the breasts side.
  • Combine the seasonings in a small bowl. Sprinkle generously over the chicken, in the cavity and underneath the skin on the breasts side.
  • Place the chicken on on the foil-lined baking pan (or in the rack insert if using a roasting pan), breast side up. Use a piece of kitchen string or twine to tie the drumsticks together. Tuck the wings of the chicken underneath the chicken.
  • Cook at 300 degrees F for 2 hours and 15 minutes, until the chicken reaches an internal temperature of 160. (Chickens that are 5.5 to 6.5 lbs. might take closer to 2 hours, 30 minutes.)
  • Remove the roasted chicken from the oven. Let the chicken rest for 10-15 minutes before carving. (You can tent it with aluminum foil so it retains its heat.)
  • Carve the chicken (see notes below for details) and serve warm or let cool and then refrigerate.

Notes

Chicken: The recipe calls for a 5 lb. whole chicken, but anywhere in the 4.5 to 6.5 lb range is fine. I’ve got notes on adjusting the cook time below.
Chicken prep: Make sure to remove the giblets and any innards from the chicken and pat it dry really well. Starting with a dry bird will help it crisp and brown nicely in the oven.
Butter/oil: I’ve tested this recipe using both melted butter and extra-virgin olive oil. Both work great, so use whichever you prefer.
Pro tip: Roast two chickens at once. I almost always do this. You’ve already got the oven on and going and the extras store so beautifully. (More on that below.)
How to truss a chicken: A simple truss for a baked whole chicken is to tuck the wings in and underneath the chicken so they are secured. And then tie the drumsticks together with a piece of kitchen string so they are held together. That's all you really need to do, but here's a tutorial for a full truss if you're interested.
How to carve a roasted chicken:
  1. Place the chicken on a cutting board. Get a sharp carving knife or chef’s knife and a fork.
  2. Slice the skin of the chicken between the leg and the body.
  3. Now you can see the leg joint. Cut to remove the drumstick and the chicken thigh together in one piece. Repeat on the other side.
  4. Separate the drumstick and the thigh by finding the joint and cutting along the drumstick to reach it, then piercing the joint to separate the two pieces. (You can wiggle the pieces and flip them over if that helps to locate the joint.) Repeat on the other side of the chicken.
  5. To remove the chicken breasts, position your knife just above the wing on the side of the chicken. Cut horizontally in to where the breast used to meet the leg. Repeat on the other side. Next, cut along both sides of the breastbone of the chicken at the top. Cut straight down until you’ve cleared the breast bone then cut at an outward angle to meet your horizontal cut. This will pull the breasts away from the rib cage. Slice the chicken breasts in half or in thick slices, if desired.
  6. Finally, remove the wings. Pull each wing out and away from the body then cut through the joint.
Leftovers: Once you’ve carved the chicken, store any leftover pieces in a covered container in the refrigerator for up to 5 days. You can also freeze leftover chicken for up to 5-6 months in a freezer safe plastic bag or container. Be sure to label and date your container. If you plan to reheat the chicken later, it helps to remove the chicken meat from the bones before storing. It’s easier to do when the chicken is warm or room temperature versus cold. If you don’t plan to eat the skin, it’s also easier to remove the chicken skin before you store it.
Ways to use rotisserie chicken: Check out these 12+ ways to use leftover cooked chicken, all of which work for this rotisserie style chicken.

Nutrition

Serving: 1serving | Calories: 662kcal | Carbohydrates: 2g | Protein: 103g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 1676mg | Sodium: 690mg | Fiber: 1g
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