Perfect Homemade Rotisserie Chicken
This recipe brings the flavors of a classic rotisserie chicken right into your kitchen, renowned for its juicy, tender meat and crisp, golden skin.
Servings: 4 servings
Equipment
- Roasting Pan
- Mixing Bowl
Ingredients
Main Ingredients
- 1 whole Whole Chicken (4-5 pounds) Choose a bird with a good amount of fat for flavor.
- 2 tablespoons Olive Oil Extra virgin olive oil for rubbing onto the chicken.
- 1-2 teaspoons Kosher Salt For seasoning the chicken.
- 1 teaspoon Black Pepper Freshly ground for flavor.
- 1 teaspoon Garlic Powder For robust flavor.
- 1 teaspoon Paprika Smoked paprika for color and smokiness.
- 1 teaspoon Dried Thyme For a fragrant herbal note.
- 1 whole Lemon Zested and juiced for brightness.
- 1 teaspoon Onion Powder Enhances savory qualities.
- 1 cup Low-Sodium Chicken Broth For basting the chicken.
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse the whole chicken under cold water and pat it dry with paper towels.
- In a small bowl, combine olive oil, salt, black pepper, garlic powder, paprika, dried thyme, onion powder, lemon zest, and lemon juice. Mix to create a rub.
- Rub the spice mixture generously over the chicken, including under the skin and inside the cavity.
- Place the chicken in a roasting pan breast-side up. Optionally tie the legs together with kitchen twine.
- Pour chicken broth into the bottom of the roasting pan.
- Insert the chicken into the oven and roast for about 1 hour and 15 minutes, checking for an internal temperature of 165°F (74°C).
- If the skin browns too quickly, tent with aluminum foil.
- Remove the chicken from the oven and let it rest for 15-20 minutes before carving.
- Carve the chicken and serve hot or store for later use.
Notes
For variations, consider adding cayenne pepper for heat or using fresh herbs like rosemary instead of dried thyme.