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Oven-Roasted Rotisserie Chicken

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rotisserie chicken


One of my favorite chicken dishes and tastes every bit as good as any purchased rotisserie chicken out there! You won’t believe how amazing this tastes! And it’s so easy it’s a BREEZE. It has a nice kick to it, too! And the color is just gorgeous! It definitely has that wow factor that you’re looking for to show off a bit and totally amaze your guests! 

I cannot speak more highly of not only the spices and herbs that about drive you crazy while it’s roasting, but the “low ‘n slow” method of cooking as well. This bakes at a mere 250 degrees for 4 1/2 – 5 hours. About the same temperature that a crock pot cooks at on LOW, as well as slow-roasting in a smoker, or grill etc. So the low temperature is nothing to freak out over. It gets done completely, has a nice soft skin, and is incredibly juicy and soooo tender inside!

I have also done this with cornish hens, reducing the time, but haven’t done this with a turkey…yet! It’s a bit spicy for a traditional Holiday-style roast turkey for most, but I’d absolutely LOVE it!

Besides enjoying it carved, just think of all of the wonderful ways the meat can be used if picked off and diced or shredded! It makes very authentic tasting tacos, burritos and enchiladas and can be used in almost any recipe calling for pre-cooked rotisserie-style chicken! Only now you don’t have to buy those dinky little grocery store ones that cost a small fortune for what you get. You can make one easily at home for a fraction of the cost! 

And since it’s a no-fuss dish, with almost zero tending to do, you’re free to make any side dishes you desire. I served this with my creamy 3-Cheese Risotto with Cremini Mushrooms, Kale and Chives, but you can serve anything that you’re craving with this. From mashed potatoes and gravy to a home-style mac ‘n cheese! Even just a simple salad, some fruit, nice cheeses, olives, crackers, or french bread and dipping oil, makes for a wonderful light meal out on the deck in the summertime or in front of the fireplace for a romantic evening for two in the wintertime! A nice wine, warm blanket on the floor, a crackling fire and the one you love are the only extra ingredients you need! 😉

No need this time to say, “I hope you give this one a try…”, because – – I just know you will! 😉 Enjoy as is, or have a blast using the meat, or the leftovers if any!, for a new creation all your own! Happy cooking all!! 😀  



Oven-Roasted Rotisserie Chicken
Yield: 4 servings

Oven-Roasted Rotisserie Chicken


  • 1 large whole chicken
  • 1 Tbl. seasoning salt
  • 1 tsp. regular salt
  • 2 tsp. smoked sweet paprika
  • 1 tsp. onion powder
  • 1 tsp. dried thyme, crushed when adding
  • 1 tsp. white pepper
  • 3/4 tsp. cayenne
  • 3/4 tsp. garlic powder
  • 1/2 tsp. Herbs De Provence
  • 1/2 tsp. coarse ground black pepper
  • 1/2 tsp. dark brown sugar
  • 1 1/2 -2 onions, quartered
  • 1 cup chicken bouillon
  • 2 Tbl. butter, melted


  • Preheat oven to 250º F. (Yes, 250 degrees.)
  • Remove inside bag of "innards" from chicken, Rinse inside and out with cold water, pat dry.
  • In small bowl mix extremely well all of the spices, herbs and dark brown sugar.
  • Evenly sprinkle chicken with 1 1/2 tsp. mixture inside, and the rest outside (bottom, sides, and top last). Stuff chicken cavity with onions.
  • Place onto sprayed rack tucking wings under, place rack into foil-lined roasting pan. Pop into preheated 250º oven.
  • Bake for 4 1/2 - 5 hours. Large roasting chickens will take 5 hours. Less for smaller whole chickens. (*If there's a pop-up thermometer and it pops up, just ignore it or remove it before roasting.)
  • After 2 hours, baste with 1/2 cup chicken bouillon. When there's one hour left, baste with second 1/2 cup chicken bouillon.
  • When done, remove from oven, baste with melted butter and let rest for at least 20 minutes covered with foil.
  • Carve and enjoy!


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