Best Rotisserie Chicken Recipe {Juicy & Moist}

This juicy rotisserie chicken recipe can be cooked
in the oven or on a rotisserie!

It’s tender, juicy and full of flavor every time! Enjoy it as a chicken dinner or use it to add to casseroles, sandwiches, salads, or soups!

Rotisserie Chicken on a plate

Juicy All-Purpose Chicken

When chicken is this juicy & delicious even the leftovers won’t seem like leftovers, they can be used in countless ways!

You can make it in the oven or on a rotisserie. Season it however you like, either simply with salt & pepper or with the rotisserie chicken seasoning recipe below.

Rotisserie Chicken seasoning on a plate

Shred it on top of a salad, turn it into a chicken sandwich, use it in a chicken noodle soup, or make it into a chicken pot pie. The possibilities are endless!

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

Ingredients & Variations

CHICKEN For this recipe, we use a whole chicken! If your rotisserie is big enough you could try a turkey, or this recipe would taste great with a cornish hen as well!

OLIVE OIL We love the flavor that olive oil leaves on the chicken but you can use any oil you have on hand. Adding oil makes the skin extra crisp.

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

Rotisserie Chicken before roasting

How To Make Rotisserie Chicken

I make rotisserie chicken on a rotisserie (mine is an electric one) but if you don’t have one, you can make it in the oven as you would make a roast chicken. While it’s not technically a rotisserie chicken if baked in the oven, the flavor is very similar!

To Prepare the Chicken:

  1. Mix the seasonings together and set aside.
  2. Pat the chicken dry and rub with olive oil and rub with the seasoning mixture.
  3. Bend the wings behind the chicken and tie the legs together.

To Oven Roast:

To make this recipe in a roasting pan:

  • Roast for 12 minutes at 450°F, then drop down to 350°F and roast for another 60 to 70 minutes.
  • Remove from the oven and let the chicken rest for 10 minutes to seal in the juices.


To make this recipe in a rotisserie oven, or on a rotisserie attachment for your grill:

  • Cook about 18-22 minutes per pound (this will vary based on the type of rotisserie you use) until the chicken reaches 165°F internally.
  • Turn the heat off and let the chicken continue to “carryover cook” another 15 minutes.
  • Once removed from the rotisserie (or oven), let the chicken rest at least 10 minutes to seal in moisture.

Rotisserie Chicken before and after being roasted

How To Cut Rotisserie Chicken

Cut a rotisserie chicken just like you would carve a turkey.

  1. Remove the string around the legs and unwind the wings from the body.
  2. Using a paring knife, cut from the leg/thigh joint that is attached to the body. Separate the leg from the thigh, if desired. The wings can simply be twisted away from the body.
  3. Using a sharp chef knife, cut slices from the center where the breastbone is across each left and right side.
  4. Serve the chicken as slices or shred for salads or wraps, sandwiches, or soup!


Rotisserie chicken is already cooked and usually gets used up quickly because of all the different ways it can be served!

Use it for chicken salad sandwiches, wraps, and more! Keep it in the refrigerator in a sealed container or a zippered bag for about a week.

Leftovers can also be frozen! Label zippered bags and it will keep about 3 months!

finished Rotisserie Chicken being roasted

Chicken for Dinner!

Did you love this easy Rotisserie Chicken? Be sure to leave a rating and a comment below!

full Rotisserie Chicken on a plate

Rotisserie Chicken Recipe

Made in the oven or rotisserie oven this results in perfectly juicy, moist, and crispy chicken!
Course Chicken, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 12 minutes
Resting Time 15 minutes
Total Time 1 hour 42 minutes
Servings 8 servings
Calories 222
Author Holly Nilsson


  • 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


  • Combine all seasonings in a small bowl and mix well.
  • To prepare chicken, dab dry with paper towels.
  • Rub the outside of the chicken with olive oil and season generously with the spice mixture.
  • Gently fold the wings behind the chicken. Using kitchen twine, tie the legs together.

To Roast in the Oven

  • Preheat oven to 450°F. Place chicken breast side up in a castiron skillet or in a small dish.
  • Roast 12 minutes, reduce heat to 350°F and cook an additional 60-70 minutes or until chicken reaches 165°F.
  • Rest 15 minutes before carving.

To Cook on a Rotisserie

  • Center the chicken on a rotisserie spit. If using a grill rotisserie, preheat to medium heat, 350°F.
  • Cook chicken 18-22 minutes per pound,, until the chicken reaches 165°F. (3.5lb chicken will need about 60-80 minutes).
  • Once the chicken has reached the right temperature, turn off the heat and allow the chicken to rotate for 15 minutes without heat.
  • Remove from the rotisserie and serve.


Chicken can be seasoned with any spice mixture. You can cook more than one chicken at a time, ensure chickens are not touching.
Note: Read the directions for your exact rotisserie equipment for mounting directions.
Electric rotisserie machines do not require preheating.

Times will vary based on chicken, method used and type of rotisserie. Most small sized chickens will cook in approximately an hour. For best results, use an instant-read thermometer and cook until chicken reaches 165°F.


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
Rotisserie Chicken with a title
Rotisserie Chicken on a plate with a title
Rotisserie Chicken roasting with a title
Rotisserie Chicken roasting and plated with writing

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