Rotisserie Style Chicken (Roast or Rotisserie)

This recipe works both with a rotisserie oven or roasted in a conventional oven.  This recipe makes a juicy chicken with a crispy but sticky skin that gives so much flavor to the meat below.  For the best results, prep your birds the night before and let ithem sit with the dry rub on all night before roasting or rotisserie-ing the next day.  If you can’t, it still tastes good but it benefits from a rest and time to soak in that rub!  The drippings make an amazing gravy so be sure to check out how to make a perfect pan gravy if you aren’t familiar with the process.  This gravy can be used on the chicken of course, but it’s delicious over mashed potatoes if you make them as a side.


  • 4 ts. salt
  • 4 ts. brown sugar
  • 2 ts. paprika
  • 1 ts. onion powder
  • 1 ts. thyme
  • 1 ts. pepper
  • 1/2 ts. garlic powder
  • 1/4 ts. cayenne (optional)
  • 2-4lb. chickens


  1. Mix the rub ingredients above in a bowl.
  2. Rinse your chicken, being sure to remove giblets.  Pat chicken dry.
  3. Rub each chicken with the rub mix, being sure to include some inside. If you are roasting your chickens, you may wish to insert an onion or two inside the cavity.
  4. Place chickens in the fridge, at least 4 hours but overnight is best.
  5. Preheat your oven to 250F or prepare your rotisserie.
  6. If roasting, place chickens in a roasting pan with a rack in the bottom if you have one.  Leave uncovered and roast 5 hours, or until the internal temp reaches 180F.  Tent with foil for 10 minutes to rest before carving.
  7. If using your rotisserie, follow directions to cook your chicken. I think mine only takes an hour and a half.  Once removed, tent with foil and let rest for 10 minutes.

115 comments to Rotisserie Style Chicken (Roast or Rotisserie)

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>