Name: Rotisserie Chicken
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Chicken
Ingredients: 1 1/2 Tbsp kosher salt; 1 tsp garlic powder; 1 tsp onion powder; 1/4 tsp ground black pepper; 1 Tbsp olive oil; 1 whole chicken, about 4 to 5 pounds; 1 handful fresh herbs (such as rosemary, thyme, basil, or parsley)

This rotisserie chicken recipe comes out juicy and seasoned to perfection! Here’s how to make it on a grill or in the oven.

Got a rotisserie grill or oven? Here’s one of the top ways to use it: rotisserie chicken! This recipe makes for one juicy, mouthwatering, perfectly seasoned bird! Our friends and family have absolutely loved this recipe, and we’re excited to share it with you today. Rotisserie chicken makes the best easy meal, and leftovers are perfect for eating with a few sides or shredding for quesadillas, enchiladas, chili, and more.

Ingredients for this rotisserie chicken recipe

Rotisserie chicken is simple to make at home: all you need is a rotisserie in your oven or grill. Of course, it’s easiest to buy one at the store, which shortcuts the time and effort. However, we will say that making it homemade is absolutely worth it! It comes out so juicy with the most irresistible blend of seasonings. You can taste the difference. Here’s what you’ll need for a homemade rotisserie chicken:

Whole chicken
Handful fresh herbs (like rosemary, thyme, basil or parsley)
Garlic powder, onion powder, salt, and pepper
Olive oil

Tips for rotisserie chicken

The perfect rotisserie chicken is beautifully juicy, moist on the inside and golden brown on the outside. Here are a few tips for cooking on a rotisserie at home:

Place a pan below the rotisserie. Preheat the rotisserie oven or grill to 425°F and place a foil-lined pan below the rotisserie to catch any drippings.
Use fresh herbs! Stuff the herbs into the cavity of the chicken. If all you can find is store-bought parsley, that’s ok too! No need to use fancy herbs.
Season over and under the skin for the best flavor. Pat the chicken dry and rub on all with the olive oil, then sprinkle and rub the salt mixture over and under the skin on all sides.
Tie with twine. Use a piece of kitchen twine to tie the legs together and secure it tightly with a knot. Wrap the second piece of twine around the other end of the chicken and tie another knot to secure wings to the body. Use a third piece of twine to tie across the center of the body, making everything as tight as possible so it stays secure while rotating.
Insert the rotisserie and roast 60 to 70 minutes. Insert the rotisserie skewer through the chicken and tighten the skewer. Roast for 60 to 70 minutes until cooked through. The internal temperature should read 170 to 175°F [77 to 80°C] at the thighs and 155 to 165°F [68 to 74°C] at the breast.
Rest the chicken 10 to 15 minutes. For the most moist bird, rest on a cutting board 10 to 15 minutes, tented with foil. Carve the chicken, then serve immediately.

How to carve a chicken

Wondering how to carve a whole chicken? It might seem dauting at first, but with these quick steps you can easily carve up a whole bird:

Remove the legs: Place the chicken on the cutting board, breast-side up. pull the leg away from the body. Use a sharp knife to cut through the seam between the thigh and chicken body, pulling away the leg with a fork as you slice. When you reach the joint, pop it out and cut through the joint.
Separate the drumsticks from the thighs: Fir each piece you just remove, find the joint connecting the drumstick to the thick by bending the drumstick backward slightly. Cut through this joint and repeat with the other thigh.
Remove the wings: Pull the wing away from the body to locate the joint, and cut through the joint to remove each wing.
Remove the breast meat: Locate the breastbone that runs vertically along the middle of the chicken. With the knife angled slightly away from the breastbone, make long, smooth cuts down on one side to remove the whole breast, gently pulling the meat away from the bone. Repeat on the other side.

Simple sides to pair

Rotisserie chicken is extremely versatile and works with many types of side dishes! Here are a few great easy sides for chicken:

Leftovers and storage

Rotisserie chicken is a great meal in itself, and even better is the leftovers! Leftover cooked chicken can be stored for up to 3 to 4 days, refrigerated. Eat it with a few sides, or make it into other recipes!

Ways to use rotisserie chicken

The ways to use leftovers of this rotisserie chicken recipe are endless! Here are a few ways to reinvent it into a meal:

Add to a quesadilla
Make it into a chicken pesto sandwich
Shred it and add to enchiladas
Add it to chicken corn chowder
Throw it into quick chili
Add it to vegetable soup
Chop it and add to peanut noodles
Add to pasta like Pasta Primavera or Garlic Butter Noodles
Make it into fajitas

A note on organic chicken

If you can, buy organic chicken for this rotisserie chicken recipe. This ensures that it is the highest quality meat that was raised sustainably, and it is also free of chemicals and additives so it’s the healthiest option for eating. It also tastes better!

Per the USDA, organic chicken must be raised in living conditions that accommodate their natural behaviors (like the ability to graze on pasture), fed 100% organic feed and forage, and not given antibiotics or hormones.

More chicken recipes

We often eat vegetarian and vegan, but when we spring for chicken recipes here are our favorites:

Make family favorite Creamy Garlic Chicken
Whip up a skillet of Pesto Chicken
Make a batch of Chicken Corn Chowder
Fire up the grill for Grilled Chicken or Chicken Pesto Sandwich

This rotisserie chicken is…

Gluten-free and dairy-free.