Description
This Tasty Rotisserie Chicken recipe delivers a perfectly seasoned, juicy whole chicken with crispy skin, infused with aromatic herbs and spices. Ideal for a comforting family meal, this straightforward recipe uses simple pantry ingredients and classic rotisserie-style flavors to achieve succulent and flavorful results.
Ingredients
Scale
Spices and Seasonings
- 0.5 tsp freshly cracked black pepper
- 1.5 tsp dried thyme (or 1.5 tbsp fresh thyme if available)
- 2 tsp paprika (smoked paprika for deeper flavor)
- 1 tsp onion powder
- 1 tsp garlic powder (freshly ground preferred for more flavor)
- 1 tsp salt
Main Ingredient
- 1 whole chicken, 4 to 5 lb (skin patted dry before seasoning)
Oils
- 2 tbsp olive oil (or any neutral oil like canola)
Instructions
- Prepare the Chicken: Remove the giblets from the chicken cavity, pat the skin completely dry using paper towels to ensure crispiness.
- Make the Seasoning Blend: In a small bowl, combine black pepper, dried thyme, paprika, onion powder, garlic powder, and salt, mixing thoroughly to create a balanced rub.
- Apply Oil and Seasoning: Rub the entire chicken with olive oil to help the seasoning adhere and to promote browning. Evenly sprinkle the seasoning mix all over the chicken, including under the skin if possible, to maximize flavor infusion.
- Truss the Chicken: Tie the legs together with kitchen twine and tuck the wing tips under the body to ensure even cooking and prevent burning.
- Preheat and Set Up Rotisserie: Preheat the rotisserie oven or grill to medium-high heat (around 375°F to 400°F). Ensure the spit rod is clean and ready.
- Cook the Chicken: Secure the chicken onto the rotisserie spit rod and rotate over indirect heat for approximately 60 minutes, or until internal temperature in the thickest part of the thigh reaches 165°F (75°C).
- Rest and Serve: Remove the chicken from the rotisserie, tent loosely with foil, and let rest for 10 to 15 minutes to allow juices to redistribute before carving.
Notes
- Patting the chicken skin dry is crucial for achieving crispy skin.
- Using smoked paprika adds additional depth and smokiness but can be substituted with regular paprika if unavailable.
- Trussing the chicken helps it cook evenly and prevents the wings and legs from burning.
- Always use a meat thermometer to ensure the chicken is cooked safely without drying out.
- Resting the chicken before carving keeps the meat juicy and tender.
