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Homemade Rotisserie Style Chicken in the Oven
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4.28 from 48 votes

Homemade Rotisserie Style Chicken In the Oven

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.
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Course: Main
Cuisine: American
Servings: 6 serves
Calories: 71kcal
Author: Whole Food Bellies


  • 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


Store leftovers in an airtight container in the fridge.
Remember to use the bones for some chicken stock. Simply combine the bones with about 8-10 cups of water, some peppercorns, garlic, bay leaves and salt and:
  • 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.


Calories: 71kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 777mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 408IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg