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.
I promise.
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.
Gross.
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.
Perfect.
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.
Recipe
Homemade Rotisserie Style Chicken In the Oven
Ingredients
- 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
Instructions
- 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
Notes
- 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.
Nutrition
I love this served up with some Lightened-Up Creamy Pasta Salad or Maple Roasted Small Potatoes and a fresh salad, like this Zesty Tomato and Nectarine Salad.
Daniela says
I love making some roast chicken on Sunday night, and then eating the leftovers for the next couple days. This one looks delicious, so I will definitely give it a try this Sunday. What's your favorite way to use the leftovers?
Donna1 says
Me too! I usually use the bones to make some homemade chicken stock and then use that as a base for tortilla soup and throw some shredded chicken in there. Or mix it through a nice creamy pasta 🙂
Nancy says
Has anyone tried this in an enamel coated cast iron dutch oven? I once tried to roast a whole chicken in my cast iron skillet and it splattered everywhere in the oven. Does the dutch oven prevent that?
Donna1 says
I make this one in the cast iron dutch oven (not enamel coated) and I have never had an issue with splatter. I think the sides are high enough that it keeps everything in the pot so it shouldn't be an issue!
Galen says
I am not familiar with avocado oil. Do you have to buy it in large quantities? I suspect I would probably never use it other than for this recipe. Or, do you have another good substitution idea? Thank you so much.
I have never made a chicken like this by myself at home and I am excited to try.
Donna1 says
Hi Galen, you can just use olive oil (or any other cooking oil of choice) as a replacement, with no problems. Avocado oil comes in bottles about the same size as olive oil, and it can be used in any high-heat cooking. I use it in everything, but I know it may not be as easy to come by in some areas. I hope you love the chicken 🙂 It is a firm favorite around here!
Kim says
I don't usually post my comments or reviews until I have tried something but, this has been in my oven for only 30 minutes and it smells DEVINE! I can't imagine how wonderful my house will smell in another two hours. I'll update after dinner tonight but, I'm pretty darn excited so far. 🙂
Donna1 says
Oh yay, thank you so much for stopping by to let me know Kim!! Haha I actually made this yesterday, and we had it in some tacos - definitely makes the house smell all kinds of amazing 🙂 I hope you guys enjoyed.
Simon says
LooKing pretty good! I was hoping to see a rotisserie recipe! They exist for bbq and I'm doubting to buy one!
Donna1 says
Ha that's so funny, I literally went out and bought a chicken this morning so that I could pop one on the bbq tonight 🙂 I can't buy rotisserie chickens anymore, homemade tastes so much better!
Nicole says
I have a 5lb chicken what should i preheat my oven to abnd for how long?
Donna1 says
Sorry Nicole, I only just came across your message, hope you weren't planning on cooking it tonight. I haven't worked with a bird that big, but I would stick to the temp in the recipe, and just leave it in for an extra half hour or so!
Tiffany P. says
I never post on blogs, but this was the most amazing chicken I've EVER made. I was making one for dinner tonight and ended up pre-eating and explaining to my husband why part of dinner was in my belly! Seriously, thank you so much for this recipe.
Donna1 says
Haha thank you so much for taking the time to comment Tiffany! You just gave me the biggest belly laugh of the day, I have so been in that situation before 🙂 Glad you loved the chicken, it is still one of my favourite recipes, and I can't even count the number of times we have made it!
Rebecca says
This is in the oven right now and my husband keeps commenting on how delicious it smells! I can't wait to try it 🙂 Thanks for the recipe!
Donna1 says
Oh yay, I hope it tasted as good as it was smelling for you! I actually made this for dinner on Saturday night for some friends coming over, and the first thing they commented on when they arrived was how good the house smelled 🙂 Thanks for taking the time to stop by and let me know.
Elizabeth says
I made this for lunch today and it was delicious. I used regular paprika because that is what I had on hand, and bacon fat instead of oil because I had cooked some bacon for breakfast. I used an enameled cast iron dutch oven and it came out splendidly at 2.5 hours. The seasoning was perfect and the meat was falling off the bone. I don't typically eat the skin, but if I did, I would probably have turned the oven up to 450 or so to crisp up the skin a bit at the very end. I would have never thought to have roasted it in a dutch oven, but it is so much easier than a roasting rack that I typically use! Thanks for the suggestion!
Donna1 says
Oh I am so glad you loved it Elizabeth! Thanks for taking the time to let me know 🙂 We make this probably once a month - and we really enjoy it every time (especially seeing as it is so easy)!
Sue says
Should you cook it with the lid on if you are roasting it in a Dutch oven?
Donna1 says
Hi Sue, I have only ever cooked it in a cast iron dutch oven, and it works perfectly every time with the lid off. I haven't tried any other type though!
Ann says
My apologies, but what temperature is "roasting" in an oven?
Whole Food Bellies says
Hi Ann, for this recipe it is 300F in the oven for 2.5-3 hours depending on the size of the chicken. Thanks for stopping by 🙂
Shivani saxena says
Great description with pics.
Whole Food Bellies says
Thanks Shivani 🙂
MyCookingSerects.com Krystallia Giamouridou says
Spices and orange wedges definitely boost the chickens' flavor!
Whole Food Bellies says
Oh I haven't tried it with orange, but I can imagine that would taste fantastic as well Krystallia!
Deb@ Cooking on the Front Burner says
I love the spices you used on the chicken and making your own is so much better than buying one - great recipe!
Whole Food Bellies says
Thanks Deb! Yeah I haven't been able to go back to store bought rotisserie chickens since coming up with this! It was a game changer 🙂
Amy @ Accidental Happy Baker says
I am so pinning this recipe. I love the way rotisserie chickens at the store look and they smell delicious, but there's just something about them being in those cases for hours that makes me wary, so I never buy them.
Whole Food Bellies says
Oh I know Amy, the thought of how long they have been in there, and what is growing in those cases, is enough to make me feel sick - but they smell so good!!
lifestyletalks.wordpress.com says
Never tried that before! But it looks so delicious...Served with rosemary patatoes....MMMM
Whole Food Bellies says
Good idea with the rosemary potatoes! so good 🙂
Michelle @ A Dish of Daily Life says
My husband makes a great roasted chicken, but I am always game to try another recipe and yours looks great! And I hear you on timing...I posted a buffalo chicken grilled cheese yesterday that I meant to post last month during Grilled Cheese Month! Thanks for sharing your yummy recipe with us at #FoodieFriDIY! Sharing!
Whole Food Bellies says
Thanks for having me along for the fun at #FoodieFriDIY 🙂 Haha that definitely sounds like something I would do - that sandwich sounds amazing though, I will have to check it out. Thanks for stopping by!
Domesticated Momster says
OMG! I love whole chicken and I am going to make this...this weekend....on Saturday of course because there will be no cooking for me on Sunday! It's the only day of all of the year that I get to do absolutely whatever I damn well feel like! Thanks so much for sharing with #momsterslink and I will be sharing on my social media as well!
Whole Food Bellies says
Thanks 🙂 Hope you get to do whatever you please on Mother's Day - I am hoping for the same thing...but going on past experiences that may be a big ask, fingers crossed 🙂
Mary says
This looks delicious! I will be making this over the weekend!
Whole Food Bellies says
I hope you enjoy if you give it a go Mary!
annabelt says
Yay, an excuse to buy avocado oil! This looks good. And if I can train my husband / kids to make it for Mother's Day, even better 🙂
Whole Food Bellies says
Oh I hear ya Annabelt - someone else cooking for a change is always nice! Oh and if you do get some avocado oil - I just use it everywhere that I would normally use olive oil for cooking at high temps!