Homemade Rotisserie Chicken

The Best Rotisserie Chicken copycat of your favorite rotisserie chicken EVER with slow and fast cooking methods both guaranteed to make the best chicken.

Roast Chicken is one of the most versatile Chicken Recipes, perfect for weeknight meals or a holiday dinner. Use the leftover chicken for lunch or dinner the next day!

Rotisserie Chicken

Picking up a deli chicken at the grocery store is no doubt super convenient, especially on busy weeknights, but it can be hit or miss. Get to the store too early and the only chicken available has been sitting out since morning. Go too late, you get the scraps of what’s left. Guarantee yourself a juicy, fresh chicken every time by making your own Homemade RotisserIe Chicken.

You don’t need a special rotisserie spit for your BBQ grill or a fancy As Seen On TV gadget to get the perfect deli chicken at home. This Homemade Rotisserie Chicken recipe is the juicy chicken with crispy skin you love from the grocery store or Costco made in your oven.

This Rotisserie Chicken marinates in a homemade seasoning blend so every bite is as flavorful as it is juicy. The seasoning blend in this recipe is a traditional rotisserie spice mix, but we’ve included a few other blends to switch up the flavor in the variations section. The simple seasoning on a Rotisserie Chicken goes perfect with comfort food sides like Mashed Potatoes, Baked Mac and Cheese, and Sautéed Green Beans.

Unlike a buying a grocery store chicken, Homemade Rotisserie Chicken does take a bit more time and preparation. The pay off is so worth it! Plan on prepping your chicken early in the morning or you can marinate overnight in the fridge. If you forgot or want to skip marinating the chicken, check out our Slow Cooker Rotisserie Chicken recipe. This recipe gives you crispy skin and juicy chicken straight from the crock pot, no oven or marinating needed.

Easy Side Dish Recipes to Serve with Rotisserie Chicken

How to Use Leftover Rotisserie Chicken

There are so many ways to use leftover chicken! Carve the leftover chicken meat into chunks or shred with a fork for Chicken Tacos, Chicken Pot Pie, Chicken Enchiladas, or Deli Chicken Salad. Boil the chicken with bones and meat for an easy, flavorful Chicken Soup and serve with a side of Dinner Rolls.

Rotisserie Chicken shredded

Variations on Rotisserie Chicken

  • Lemon Thyme Rotisserie Chicken: For Lemon Thyme Rotisserie Chicken, mix 3 tablespoons lemon pepper seasoning with 1 tablespoon ground thyme for the marinade. Before roasting squeeze a halved lemon over chicken and place lemon halves in the cavity of the chicken.
  • BBQ Rotisserie Chicken: Make a BBQ spice rub with ½ cup brown sugar, ½ cup paprika, 1 tablespoon ground black pepper, 1 tablespoon salt , 1 tablespoon chili powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon cayenne pepper.
  • Buffalo Rotisserie Chicken: Use this Buffalo seasoning blend of ¼ cup brown sugar, 2 tablespoons smoked paprika, 1 tablespoon black pepper, 1 tablespoon chili powder, 2 teaspoons cayenne pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 teaspoon mustard powder for a spicy roast chicken.

Roasted Rotisserie Chicken

Bundt Pan Rotisserie Chicken

Prepare chicken with seasonings and marinate as usual. Cover bundt pan opening with aluminum foil. Prop the whole chicken over the center part, with the center inserted into the cavity of the chicken to hold it up. Bake according either slow or fast method (see recipe card) until the internal temperature, measured at thigh, reads 165 degrees.

Brining A Whole Chicken

For an even juicier, plumper chicken, try brining your chicken before rubbing with the herb seasoning. Add 2/3 cup sugar, ¾ cup salt, ½ cup olive oil, 3-4 smashed garlic cloves, and any savory fresh herbs you like to a gallon of warm water. Stir until sugar and salt dissolve and then cool to room temperature. Place your chicken in mixture and cover. Refrigerate in brine 4 hours to overnight. Remove chicken, pat dry, and season with rotisserie seasoning.

More Classic Comfort Food Recipes

How to Know if Chicken is Cooked

According to FDA Guidelines, the safe minimum internal temperature for chicken is 165 degrees. Measure internal temperature by inserting a meat thermometer into the middle of a chicken thigh.

How to Store Rotisserie Chicken

  • Serve: You can keep Rotisserie Chicken at room temperature for up to 2 hours before it should be stored.
  • Store: A Homemade Rotisserie Chicken can be kept in the refrigerator, wrapped in aluminum foil or in an airtight container, for up to 4 days.
  • Freeze: Cool your chicken completely, remove meat from bones, and place in a freezer bag. Freeze for up to 4 months.

Rotisserie Chicken in roasting pan

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Rotisserie Chicken

This Homemade Rotisserie Chicken is the best chicken recipe for a flavorful, juicy chicken with crispy skin. Easy roasted whole chicken with herb marinade!
Yield 6 servings
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 1 1/2 teaspoons salt
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground thyme , (if using thyme leaves - process them)
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 5 pound chicken


  • Mix together the salt, paprika, garlic powder, black pepper, onion powder, ground thyme, white pepper and cayenne pepper.
  • Remove giblets from chicken and pat dry with paper towel.
  • Season chicken inside and out with the seasoning mix and let chicken marinate for 8 hours.

Slow Method (Best Method):

  • Heat oven to 250 degrees.
  • Place chicken in a baking dish and cook for 5 hours or until the middle of the thigh reads 165 degrees on a probe thermometer.

Fast Method:

  • Heat the oven to 425 degrees.
  • Cook for 15 minutes.
  • Lower oven to 375 degrees and cook for 40-45 minutes or until the middle of the thigh reads 165 degrees on a probe thermometer.


Calories: 394kcal | Carbohydrates: 1g | Protein: 34g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 136mg | Sodium: 709mg | Potassium: 351mg | Fiber: 1g | Sugar: 1g | Vitamin A: 453IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 2mg
Keyword: Rotisserie Chicken

Homemade Rotisserie Chicken collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Looking forward to this ! Can you specify how you placed chicken in pan.
    With your “Perfect simple “ roasted chicken recipe, you listed to tie legs together and to cook breast side up. The picture of this rotisserie chicken looks like it is breast down and legs untied. Also, I have a great roasting pan with a v-shape rack. Do you think it’s better for chicken to lie flat in pan rather than raised by using rack? I have such success with your recipes….I want this to be the best roast chicken …just like your pics! Thank you.

  2. Hi, Sabrina. I have been following your delicious recipes, would like to create an account. You sent me 2 links to reset my password, the site doesn’t seem to be working. Is there a way, then I can save, view all your recipes. I’m going to make your BEST Rotisserie chicken EVER, keep your fingers crossed for me, CHRISTINE.

  3. I cannot tell you the last time I bought a rotisserie chicken. I have used your recipes for roasting chicken and they are better by far than store bought!
    Thank you again. Will try the lemon and thyme as i haven’t made that one yet.

  4. How does this recipe differ from a regular oven baked chicken? Will the skin really turn out crisp, even with the chicken sitting in its own grease?

    Also, when re-heating chicken, or any meat really, tastes bad/doesn’t have the same flavor or texture. How do you keep the flavor and texture of the original cook?

    Thank you

    1. I am so sorry, I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.

      Rebecca, the only thing different from regular baked chicken is the seasoning, and I haven’t had any trouble getting the skin crispy, but you might want to try a small baking rack in your baking dish to make sure the chicken isn’t sitting in the juice if you’re having trouble with that.

      Can’t help you much with the re-heating issue, though! Meat’s never as good the second time around, but I’ve found cooking it in the oven can help keep it as close to the original cook as possible.

  5. Used this recipe to make chicken quartered legs 3lbs. I made some changes. I decrease the salt to 1 tsp, added 1tsp of oregano because i love oregano. This recipe is a good recipe, wont be going to restaurants to purchase rotisserie chicken anymore. This recipe is so flavorful and way better than chicken bought outside the home. The only thing i would do next time is increase, the garlic and onion powder to 3/4 tsp, decrease the thyme to 1/2 tsp, and add oregano. Ill play with this recipe to get it to my liking. All in all great staple recipe for a rostisserie chicken.

    1. This recipe is easily adapted to fit more to your liking of spices. Glad you’re having fun finding what you like best.

  6. Wonderful with whole chicken
    I like this for chicken thighs and legs but legs you have to really watch the time

  7. hey I want to make this recipe and use the slow method but I have a capon and it weighs nearly 8 lbs. do I increase the time I cook it? I don’t want it to be dried out but don’t want it raw either…..Thanks for any suggestions….

    1. Yes, it’ll need more time though I would recommend using a meat thermometer to check for doneness. You want the middle of the thigh to read 165 degrees F when done.

    1. Around 2 1/2 -3 hours. I would make sure to use a meat thermometer to check for doneness. Enjoy!

  8. This turned out SO amazing! The spices and seasoning were so good and the chicken was perfect. Thank you!