Learn how to make a Homemade Rotisserie-Style Chicken right in your own oven. The absolute perfect alternative to store-bought rotisserie chickens with ALL of that great flavor. This homemade version is much healthier than store-bought and super easy to put together.
There is a reason this Homemade Rotisserie-Style Chicken has been the most popular recipe on Whole Food Bellies for about two years running. If you haven't tried it yet, then get excited, because this is all kinds of delicious!
What Makes A Homemade Rotisserie Style Chicken Better Than Store-bought?
I cannot emphasize enough how good this homemade rotisserie chicken is.
Ok, so you have to cook it for around 3 hours....it is definitely not a quick meal.
But really, if you are making a roast chicken, you aren't anticipating a quick meal anyway.
It usually takes an hour or so anyway, but trust me, this one is worth the extra time.
It is so easy, and it tastes so much better than the store-bought version. Plus you just don't know how long that store-made chicken has been sitting under those heat lamps, or if someone has carried it around the store for a while, changed their mine, and then popped it back.
Here's How Easy It Is
- Fill the cavity with garlic and lemon;
- Rub some oil and spices underneath the skin (this part gives you the most flavorsome crispy skin);
- Rub some oil and spices on the outside of the chicken;
- Throw it all in the oven and forget about it until the timer goes off!
See? Told Ya! Not too much work involved at all.
What About Prepping Ahead of Time?
Definitely! In fact, dressing the chicken with the herbs and spices and trussing it up the night before lets the flavors really sink in there. This way you just have to pop it in the oven on the night.
Organic vs Non-Organic Chicken
I don't buy everything organic. I generally stick to the dirty dozen (read more about it here) which is basically those fruit and veggies containing the most pesticide residue. Then my dairy and poultry. There are usually a few other items, but these ones will always be organic in my cart.
I justify the extra expense by using the chicken for 2 purposes. First, we enjoy it as a rotisserie chicken that can be used in LOTS of meals, and then I use the carcass to make the most amazing homemade chicken stock.
How Do You Make Homemade Chicken Stock?
Easy, you simply:
- Add the chicken carcass and skin (if you don't eat it) to a big pot, a slow cooker or a pressure cooker;
- Add 8 cups of water, a couple of bay leaves, some cloves of garlic, salt and pepper;
- Simmer on the stovetop for 1.5-2 hours, in a slow cooker for 4 hours on high or 8 hours on low, or in the pressure cooker for 45 minutes;
- Cool, strain, and store in an airtight container in the fridge until you are ready to use it.
Do yourself a favor, next weekend head to the local Farmer's Market, or wherever you get your chicken from, grab a good one and make this homemade rotisserie chicken. For a family of four, it fed us two dinners, and lunch, and also made 8 cups of homemade chicken stock.
What Do I Do With Leftover Chicken?
Leftover rotisserie chicken is fantastic in sandwiches or wraps. It goes great thrown in a salad for lunch the next day and even better chopped up and thrown in some soup. If you make up your own stock then make a chicken noodle soup with that. Yum.
If you need some recipes to use up that leftover homemade rotisserie chicken, then check these out:
- Bruschetta Chicken Zucchini Spaghetti from West Via Midwest;
- Leftover Light Chicken Salad from the Healthy Home Cook;
- Leftover Turkey Gumbo (but sub in rotisserie chicken) from Eating Richly.
Homemade Rotisserie Style Chicken In the Oven
- 1 4 lb whole chicken (opt for organic where possible)
- 2 teaspoon salt
- 2 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon ground cumin
- 3 tablespoon avocado oil or other cooking oil of choice
- ½ lemon quartered
- 6 cloves garlic peeled and smashed
- Preheat your oven to 300 degrees
- Mix together the salt, paprika, oregano, black pepper, cayenne pepper and cumin in a small bowl
- Give the chicken a rinse and remove giblets etc. Pat dry with paper towels
- Pop the lemons and garlic into the cavity
- Rub the breasts underneath the skin with 1 tablespoon of avocado oil and 1 teaspoon of the spice mixture. Try not to tear the skin, but don't worry if you do
- Rub the remaining avocado oil on the outside of the skin and then season all over with the remaining spice mixture (if you have cooking twine then tie the legs together - I have done without and it was fine)
- Pop the bird in a cast iron dutch oven or roasting pan and roast for 2.5 to 3 hours, basting once every hour (spoon any juices in the pan over the bird)
- It will be a beautiful brown/red colour when done. Pull it out of the oven and let it rest for 10 minutes before serving
- I served it up with some sweet potato fries and a salad but let your imagination run wild
- boil on the stove top;
- pop into the slow cooker for 3-4 hours on high;
- or in the pressure cooker on high for 10 minutes.