Rotisserie Chicken
The ultimate comfort food, this homemade Rotisserie Chicken is juicy, flavorful, and incredibly easy to make. Perfect for a weeknight dinner or special occasion, you'll savor each bite of this delightful dish. Bring this classic recipe to your table tonight!
Equipment
- Kitchen Twine
- Roasting Pan
Ingredients
- 5-6 pound whole chicken giblets removed
- ½ cup unsalted butter 1 stick, room temperature
- 1 tablespoon kosher salt
- 1 tablespoon ground paprika
- 1 tablespoon garlic powder
- ½ tablespoon onion powder
- 2 teaspoons ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon brown sugar optional
Instructions
- Preheat your oven to 400°F. This high temperature is perfect for achieving crispy skin.
- Take your 5-6 pound whole chicken and place it on a large cutting board. Ensure that it’s patted dry with paper towels. This step is crucial for achieving that crispy skin.
- In a small bowl, mash the ½ cup unsalted butter with a fork until it's soft and creamy. Now, add in the 1 tablespoon kosher salt, 1 tablespoon ground paprika, 1 tablespoon garlic powder, ½ tablespoon onion powder, 2 teaspoons ground black pepper, 1 teaspoon dried thyme, and 1 teaspoon brown sugar (if using). Mix well until all the seasonings are fully incorporated.
- Take the butter mixture and rub it all over the chicken, making sure to get it under the skin of the breast for maximum flavor. The chicken should be well coated, glistening with the buttery mixture.
- Next, tuck the chicken wings underneath the chicken breast. This helps the wings cook evenly and not burn during the roasting process.
- Using kitchen twine, tie the chicken legs together. This step is important as it helps the chicken cook evenly and maintains its shape.
- Now, place the chicken on a rack set in a large roasting pan. This allows air to circulate around the chicken and ensures even cooking.
- Roast the chicken in the preheated oven for 80 to 90 minutes, basting it with the pan juices every 20 minutes. This process helps keep the chicken moist and flavorful.
- To check for doneness, insert a thermometer into the thickest part of the thigh. It should register 165°F. Once done, remove the chicken from the oven and let it rest on a cutting board for 10 minutes before carving. This resting period allows the juices to redistribute, ensuring each slice is succulent and juicy.
Notes
- Room Temperature: For best results, let the chicken come to room temperature prior to roasting to ensure even cooking.
- Dry the Chicken: Patting the chicken dry before applying the rub is essential to achieving crispy skin.
- Basting: Baste the chicken frequently. The high temperature can dry it out, so keeping it moist is crucial.
- Tenting: If the skin begins to burn, tent the chicken with foil to protect it while it finishes cooking.
- Thermometer Check: Using an instant-read thermometer, check for doneness frequently near the end of cooking time to avoid overcooking.
- Save the Bones: Don't throw away the leftover bones! They can be used to make delicious homemade chicken stock.