Description

This Perfect Homemade Rotisserie Chicken recipe delivers juicy, flavorful chicken with a crispy, golden skin. Using a blend of aromatic spices, lemon zest, and juice, the chicken is roasted to perfection in the oven, creating a delicious meal that’s ideal for any occasion. The method mimics traditional rotisserie style by roasting the whole chicken with a savory broth base for added moisture and flavor.

Ingredients

Scale

Chicken and Seasonings

1 whole chicken (4-5 pounds) (Choose a bird with a good amount of fat for flavor)
2 tablespoons extra virgin olive oil (for rubbing onto the chicken)
1-2 teaspoons kosher salt (for seasoning)
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon onion powder
1 whole lemon (zested and juiced)

Basting Liquid

1 cup low-sodium chicken broth (for basting the chicken)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) to ensure a hot environment for roasting the chicken to crisp the skin and seal in the juices.
Prepare Chicken: Rinse the whole chicken under cold water then pat dry thoroughly with paper towels to help the skin crisp up during roasting.
Make Spice Rub: In a small bowl, whisk together olive oil, kosher salt, black pepper, garlic powder, smoked paprika, dried thyme, onion powder, lemon zest, and lemon juice until well combined to create a flavorful rub.
Season Chicken: Generously rub the spice mixture all over the chicken, including under the skin and inside the cavity, ensuring every part is coated for maximum flavor.
Prepare for Roasting: Place the chicken breast-side up in a roasting pan. Tie the legs together with kitchen twine if desired to promote even cooking and a neat presentation.
Add Broth: Pour the low-sodium chicken broth into the bottom of the roasting pan to keep the environment moist and help baste the chicken during roasting.
Roast Chicken: Insert the pan into the preheated oven and roast for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) measured at the thickest part of the thigh.
Manage Browning: If the chicken skin begins to brown too quickly, tent the bird loosely with aluminum foil to prevent burning while continuing to cook through.
Rest Chicken: Remove the chicken from the oven and let it rest for 15-20 minutes. This allows the juices to redistribute, ensuring moist, tender meat.
Carve and Serve: Carve the chicken into portions and serve hot immediately or store leftovers properly for later use.

Notes

Choosing a chicken with some fat marbling contributes to juicier meat and richer flavor.
Tying the legs is optional but helps the chicken cook more evenly and look tidy.
Use a meat thermometer to accurately check doneness and avoid overcooking.
Resting the chicken properly before carving keeps the meat juicy and tender.
If you prefer, you can baste the chicken occasionally with pan juices during roasting for extra flavor.