I remember a cozy Sunday afternoon when the aroma of rotisserie chicken filled my grandmother’s kitchen. Her method of cooking involved an old-fashioned rotisserie oven that turned out the most succulent, flavorful chicken I had ever tasted. This memory has always stayed with me, and every time I make rotisserie chicken, I am transported back to those warm, family-filled days.
This rotisserie chicken recipe is a perfect way to recreate that homely feel. The blend of paprika, thyme, garlic powder, and onion powder creates a savory and aromatic rub that complements the chicken beautifully. Whether you decide to use a rotisserie or an oven, the result is always a deliciously golden, crispy-skinned chicken with juicy, tender meat inside.
One of the things I love about this recipe is its versatility. For a spicier kick, you could add a teaspoon of cayenne pepper to the spice mix. If you prefer a more herbaceous flavor, fresh herbs like rosemary or sage can be added. A squeeze of lemon juice over the chicken before serving adds a bright, tangy note that contrasts nicely with the rich flavors of the roasted meat.
Cooking this chicken in a rotisserie is straightforward and results in a beautifully even cook with minimal effort. However, if you don’t have a rotisserie, the oven method works just as well. Just make sure to baste the chicken periodically to keep it moist and flavorful.
Another tip to ensure your rotisserie chicken is perfect every time is to let it rest after cooking. This allows the juices to redistribute throughout the meat, making each bite more succulent. If you find yourself with leftovers, they make fantastic additions to salads, sandwiches, or even a homemade chicken soup.
For those busy days, keeping the chicken warm in a slow cooker is a great option. It ensures that your meal is ready when you are, without any loss of flavor or texture.
This rotisserie chicken recipe is a testament to how simple ingredients and methods can create something truly special. It’s a dish that brings people together, evoking memories of family, warmth, and comfort. Enjoy making it your own and creating new memories with your loved ones.
How to Make the Best Rotisserie Chicken
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Ingredients
- 1 teaspoon onion powder
- Salt and freshly ground black pepper
- 1 teaspoon garlic powder
- 2 teaspoons paprika
- 2 tablespoons olive oil
- 1 (4 to 5 pound) whole chicken
- 1 1/2 teaspoons dried thyme
Directions
- Combine the paprika, thyme, garlic powder, onion powder, and a teaspoon of salt with half a teaspoon of pepper in a small bowl.
- Take out the giblets from the chicken and truss it to ensure it cooks evenly.
- Skewer the trussed chicken and coat it thoroughly with the spice blend.
- Place the skewered chicken into the rotisserie and cook it as per your rotisserie manufacturer’s guidelines (for instance, one hour on the “Rotisserie” setting for a Cuisinart rotisserie). Once cooked, let the chicken rest for 10 minutes before carving.
- For oven cooking, adjust the oven rack to the lowest position and preheat to 425°F. Put the trussed chicken in a roasting pan, baking dish, or cast iron skillet.
- Brush the chicken with olive oil and rub the spice mixture over it. Bake uncovered until the internal temperature hits 165°F, approximately 70 to 80 minutes, basting with the juices or olive oil every 15-20 minutes. Let the chicken rest for 10 minutes before carving.
- To keep the rotisserie chicken warm, place it in a slow cooker on the lowest heat setting for up to 8 hours.
FAQs:
Can I use different herbs and spices for this rotisserie chicken?
Yes, you can customize the seasoning to your taste. Common alternatives include rosemary, oregano, and lemon pepper.
How do I know when the chicken is properly cooked?
Use a meat thermometer to ensure the internal temperature reaches 165°F. Insert it into the thickest part of the thigh without touching the bone.
What should I do if I don’t have a rotisserie?
If you don’t have a rotisserie, you can bake the chicken in the oven following the oven cooking instructions provided in the recipe.
Can I prepare the chicken in advance?
Yes, you can season the chicken and truss it the day before. Keep it refrigerated until you’re ready to cook.
How do I store leftovers?
Store any leftover chicken in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the chicken for up to 3 months.
What’s the best way to reheat the chicken without drying it out?
Reheat the chicken in the oven at 325°F, covered with aluminum foil to retain moisture, until warmed through. Alternatively, you can use a microwave with a microwave-safe cover.
Rotisserie Chicken
Ingredients
- 2 teaspoons paprika
- 1 1/2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper
- 1 4 to 5 pound whole chicken
- 2 tablespoons olive oil
Instructions
To prepare the chicken:
- In a small bowl, mix together the paprika, thyme, garlic powder, onion powder, and salt and pepper to taste (I recommend 1 teaspoon salt and 1/2 teaspoon pepper). Remove the giblets from the chicken and truss it for even cooking.
To make the chicken in a rotisserie:
- Skewer the trussed chicken. Rub the spice mixture all over the outside of the chicken. No need for olive oil.
- Insert the skewered chicken into the rotisserie. Cook according to your rotisserie manufacturer’s instructions (for example, my Cuisinart rotisserie takes one hour on the "Rotisserie" setting). Once done, remove the chicken and let it rest for 10 minutes before carving.
To make the chicken in the oven:
- Move an oven rack to the lowest position and preheat the oven to 425°F. Place the trussed chicken in a roasting pan, baking dish, or cast iron skillet. Brush the outside of the chicken with olive oil. Rub the spice mixture all over the outside.
- Bake uncovered until the internal temperature reaches 165°F, about 70 to 80 minutes. Baste the chicken periodically (every 15-20 minutes) with accumulated juices or olive oil. Remove from the oven and let it rest for 10 minutes before carving.
To keep the rotisserie chicken warm:
- Place in a slow cooker on the lowest possible heat setting for up to 8 hours.
