If you love the savory, slightly sweet, and well-seasoned flavor of Rotisserie Chicken but don’t want to make a store run, try this oven-roasted version instead! Cooking it low and slow on a rack helps the chicken cook evenly, stay juicy, and develop that delicious seasoned outer layer everyone loves. This recipe is simple and hands-off, and the leftovers are perfect for salads, wraps, grain bowls, soups, and more.
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This chicken turns out juicy and packed with flavor thanks to the oil worked under the skin and the bold spice rub. Cooking it low and slow takes the guesswork out, so you get reliably tender meat without dried-out breasts. It’s also a solid meal prep option since one chicken can turn into several easy meals, and you don’t need any special equipment, just a sheet pan and a rack.
How to make oven-roasted rotisserie chicken
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this rotisserie chicken recipe, you will need the following ingredients:
- Whole chicken (giblets removed)
- Avocado oil
- Light brown sugar
- Kosher salt
- Paprika
- Garlic powder
- Onion powder
- Dried basil
- Dried oregano
- Ground black pepper
- Red pepper flakes
If you don’t have avocado oil, you can use olive oil or melted butter instead. To reduce sweetness, use less brown sugar or replace it with coconut sugar. For a more classic store-bought rotisserie flavor, use less of the seasoning blend or make only half the rub. You can adjust the heat by using less red pepper flakes or skipping them, or add a pinch of cayenne if you like it a little spicier. If you don’t have basil and oregano, try Italian seasoning, or use dried thyme and rosemary for a more herb-forward taste.
Cooking oven-roasted rotisserie chicken
This is a simple recipe that can be made in just a few steps. Here is how to make it.
First, preheat the oven to 300°F so it’s ready to go when the chicken is seasoned.
Line a rimmed baking sheet or roasting pan with foil. Place a baking rack on top, then coat both the rack and the foil-lined pan with nonstick cooking spray to keep the chicken from sticking.
Stir the brown sugar, dried herbs, salt, paprika, garlic powder, onion powder, black pepper, and red pepper flakes together in a medium bowl until evenly combined.
Put the chicken on a large plate and drizzle oil over it. Use your hands to rub the oil over the whole chicken and gently work some under the skin on the breast.
Sprinkle the seasoning mixture all over the chicken. Rub it in well and tuck some of the seasoning under the skin for extra flavor.
Place the chicken on the prepared rack, breast side up. Tie the legs together with kitchen twine and tuck the wings underneath to keep them from overcooking.
Roast the chicken for about two and a half hours, or until the thickest part of the breast reaches 165°F to 175°F on an instant-read thermometer.
Let the chicken rest for about fifteen minutes before carving. This helps the juices redistribute and keeps the meat tender.
Leftovers
Store leftovers in a covered container in the fridge for 2-3 days.
Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
I hope y’all enjoy this homemade rotisserie chicken recipe! Let me know if you try it.
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Roasted Rotisserie Chicken
This simple recipe for a roasted rotisserie-style chicken is perfect for a hearty, homemade dinner! Serve with your favorite side dishes and keep the leftovers for soup.
Ingredients
- 5 pound whole chicken, giblets removed
- 2 tablespoons avocado oil
- 1 tablespoon light brown sugar
- 2 teaspoons kosher salt
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
Instructions
- Preheat the oven to 300°F.
- Line a rimmed baking sheet or roasting pan with foil. Set a baking rack on top that fits. Grease with nonstick spray.
- In a medium bowl, mix the brown sugar, Italian seasoning, salt, paprika, garlic powder, onion powder, black pepper, and red pepper flakes.
- Place the chicken on a large plate and drizzle with oil. Massage the oil all over the chicken and underneath the skin.
- Sprinkle the spice mixture all over the chicken and rub some underneath the skin.
- Place the chicken on the prepared rack, breast side up. Tie the legs with baking twine and tuck the wings under.
- Bake for 2 1/2 hours, or until the thickest part of the breast registers 165°F–175°F on an instant-read thermometer.
- Rest 15 minutes before carving.
Recipe Notes
- Roast low and slow on an elevated rack over a baking sheet for even baking and browning.
- For a milder flavor, use half the spice mixture for a more classic rotisserie-style skin.
- If you want less sugar, use half the brown sugar.
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