If you love deli-style rotisserie chicken, this homemade roast chicken recipe is a must-try! It’s juicy, flavorful, and infused with aromatic spices that make every bite irresistible. Unlike some roasted chicken recipes, this one ensures that the inside of the bird is also well-seasoned, resulting in deep, savory flavors throughout.
Stuffing the cavity with onions adds even more flavor while keeping the chicken moist during roasting. If you cover the chicken loosely with foil after about an hour, it will release natural juices that can be used for basting, making the skin perfectly crispy while keeping the meat tender.
This homemade rotisserie-style chicken is perfect for weeknight dinners, special occasions, or meal prepping.
Ingredients for Homemade Rotisserie-Style Roast Chicken
- 1 whole chicken, 4-5 pounds (about 1.8-2.3 kilograms)
- 4 teaspoons salt (about 20 grams)
- 2 teaspoons paprika (about 4 grams)
- 1 teaspoon onion powder (about 2 grams)
- 1 teaspoon dried thyme (about 2 grams)
- 1 1/2 teaspoons black pepper (about 3 grams)
- 1 teaspoon cayenne pepper (about 2 grams)
- 1/2 teaspoon garlic powder (about 1 gram)
- 2 large onions
- Cooking oil, for rubbing the chicken
How to Make Homemade Rotisserie-Style Roast Chicken
Test Kitchen Tips:
You can reduce the salt and cayenne pepper if you prefer a milder seasoning without compromising flavor. Since chicken sizes vary, always use a meat thermometer to ensure doneness. Our chicken roasted for just over 2 hours.
- In a small bowl, mix together the salt, paprika, onion powder, thyme, black pepper, cayenne pepper, and garlic powder.
- Remove and discard the giblets from the chicken. Rinse the chicken cavity with water and pat it dry using paper towels.
- Rub the entire chicken (inside, outside, and under the skin) with cooking oil. Then, evenly coat it with the spice mixture.
- Stuff one whole onion into the chicken cavity. Repeat with the second onion.
- Place the seasoned chicken in a resealable plastic bag or double-wrap it in plastic wrap. Refrigerate overnight, or for at least 4 to 6 hours to allow the flavors to develop.
- Preheat the oven to 325°F (160°C). Remove the chicken from the refrigerator and place it in a roasting pan. Roast uncovered for 1 1/2 to 2 hours, or until the internal temperature reaches 180°F (85°C) when checked at the thickest part of the thigh with a meat thermometer.
- If not using a rotisserie, baste the chicken every 20 minutes during the last hour of roasting.
- Once fully cooked, remove the chicken from the oven and tent it loosely with foil. Let it rest for 10 minutes to allow the juices to redistribute.
- Carve the chicken and serve warm. Enjoy!
This homemade rotisserie-style chicken is juicy, well-seasoned, and incredibly easy to prepare. The secret lies in the overnight seasoning, which allows the spices to infuse deep into the meat. The result? Crispy, golden skin and tender, flavorful chicken that rivals any deli or grocery store rotisserie!
Serve this roast chicken with your favorite side dishes, or shred it for meal prep to use in salads, sandwiches, or wraps throughout the week. Whether for a Sunday dinner or a holiday feast, this chicken will impress your family and guests alike!
