Easy way to make Rotisserie Chicken (Tender, Juicy and Flavorful)

You can bake or rotisserie cook this juicy rotisserie chicken recipe. Every time, it is juicy, flavorful, and tender.

You may eat it as a chicken supper or use it for soups, salads, sandwiches, casseroles, and more!

Juicy Chicken for Any Purpose

Even the leftovers won’t taste like leftovers when the chicken is as juicy and delicious because there are so many different ways to use it!

Either an oven or rotisserie can be used to prepare it. Use the recipe for the rotisserie chicken seasoning below, or simply season it with salt and pepper.

It can be shredded and used for salads, chicken sandwiches, chicken noodle soups, and chicken pot pies. There are countless options!

To always have juicy chicken on hand whenever a recipe calls for it, you can even freeze it for up to three months.

Components & Alterations

CHICKEN A entire chicken is used in this dish. If your rotisserie is large enough, you might want to attempt a turkey, though a cornish hen would also be delicious in this dish!

AVOCADO OIL Although you can use any oil you have on hand, we prefer the flavor that olive oil imparts to the chicken. Oil makes the skin even sharper.

SEASONINGS Try this recipe’s seasonings, your favorite store-bought seasoning, or a homemade chicken seasoning!

Rotisserie Chicken Recipe

If you don’t have a rotisserie, you may prepare chicken in the oven just like you would a roast chicken. I make myself on an electric rotisserie.

Even if a chicken roasted in the oven isn’t exactly one, the flavor is remarkably comparable!

How to Make Chicken:

1. The seasonings should be combined, then set aside.
2. After patting the chicken dry, massage it with the spice combination and some olive oil.
3. The legs should be tied together, and the wings should be bent backward.

Roast in an oven:

Making this dish in a roasting pan involves:

• 12 minutes of roasting at 450 degrees, followed by 60 to 70 minutes at 350 degrees.
• After taking the chicken out of the oven, give it a 10-minute rest to preserve the juices.

Rotisserie-Style:

To prepare this dish in a rotisserie oven or on a grill with a rotisserie attachment:

• Depending on the type of rotisserie you use, cook the chicken for 18 to 22 minutes per pound until the internal temperature reaches 165 degrees.
• Turn off the heat and give the chicken 15 more minutes to “carryover cook.”
• Allowing the chicken to rest after being taken off the rotisserie (or oven) will help it retain moisture.

Cut Rotisserie Chicken Properly

Carving a chicken is similar to carving a turkey.

1. Unwind the wings from the body and cut the rope around the legs.
2. Cut from the joint where the leg and thigh are joined to the body using a paring knife. If desired, separate the leg from the thigh. Simply twisting the wings away from the body will do the trick.
3. Slices should be made from the middle, where the breastbone is, across the left and right sides using a sharp chef’s knife.
4. Slice or shred the chicken to serve with soup, salad, wraps, and sandwiches.

Leftovers

The fact that chicken can be served in so many various ways means that it usually gets consumed quickly once it’s been cooked.

Use it for wraps, sandwiches, and other dishes with chicken salad! For about a week, store it in the refrigerator in a zippered bag or a sealed container.

You can also freeze leftovers! Zipper bags with labels will store everything for roughly three months!

Simple Recipe for Rotisserie Chicken

This chicken is made in the oven or rotisserie oven and comes out delightfully juicy, moist, and crispy!

15 minutes to prepare 1 hour and 12 minutes to cook 15 minutes of rest 1 hour 42 minutes in total servings: Eight portions

Ingredients

• 1 small fryer chicken about 3.5lbs
• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• salt & pepper to taste

Instructions for Rotisserie Chicken

1. In a small bowl, combine all the ingredients and stir thoroughly.
2. Chicken should be dried with paper towels before cooking.
3. Olive oil should be used to generously season the outside of the bird.
4. Fold the chicken’s wings back gently. Tie the legs together with kitchen thread.

to bake in the oven roast

1. set the oven to 450 degrees. Put the chicken in a cast-iron skillet or a small dish, breast side up.
2. When the chicken reaches 165°F after roasting for 12 minutes, decrease the heat to 350°F and cook for an additional 60–70 minutes.
3. Before cutting, take a 15-minute break.

to rotisserie-cook anything

1. On a rotisserie spit, center the chicken. Pre-heat the grill rotisserie to 350°F on medium heat.
2. Cook chicken until it reaches 165°F, which takes 18 to 22 minutes per pound. (A 3.5-pound chicken will require 60 to 80 minutes.)
3. After the chicken reaches the proper temperature, turn off the heat and let it spin naturally for 15 minutes.
4. Serve after removing the rotisserie.

Notes

Any spice blend can be used to season the chicken. You can cook multiple chickens at once; just make sure they don’t touch.

Note: For mounting instructions, refer to the manual for the specific rotisserie equipment you have.
Electric rotisserie units don’t need to be heated up first.

• The length of time depends on the type of rotisserie, the chicken, and the manner employed. The majority of small-sized chickens take about an hour to cook. Use an instant-read thermometer and cook the chicken until it reaches 165°F for the best results.

Nutrition information

Calories: 222 | Carbohydrates: 1g | Protein: 18g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 71mg | Sodium: 67mg | Potassium: 180mg | Fiber: 1g | Sugar: 1g | Vitamin A: 226IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg