Rotisserie Chicken Recipe

This rotisserie chicken recipe creates crispy golden skin and juicy, tender meat with just a few simple ingredients. A dry brine helps lock in flavor while the rotisserie cooking method delivers an evenly roasted chicken every time.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 1

4 15

Total Time 5 20

Ingredients

▢ 1 whole chicken about 3.3 lb / 1.5 kg
▢ 2 tablespoon salt
▢ 1 teaspoon freshly ground black pepper

Instructions

Pat the 1 whole chicken (3.3 lb / 1.5 kg) dry with paper towels. Sprinkle 2 tbsp salt evenly over the entire chicken, including inside the cavity.
Place the chicken on a parchment-lined baking tray and refrigerate uncovered for 4 hours.
Tie the chicken tightly with kitchen twine so it cooks evenly. Sprinkle 1 tsp freshly ground black pepper all over the chicken, including inside the cavity.
Secure the chicken onto the rotisserie spit and make sure it is balanced properly.
Roast in a preheated rotisserie oven at 400°F / 205°C (375°F convection / 190°C fan) for about 1 hour, or until the thickest part of the thigh reaches 165°F / 74°C.
Remove the chicken from the oven and let it rest for 10–15 minutes before carving and serving.

Notes

Give It Time to Dry Brine: I find that refrigerating the chicken uncovered for a few hours helps the skin dry out, which leads to a much crispier finish.

Pat It Completely Dry: Any moisture left on the surface can prevent the skin from becoming evenly golden and crisp.

Balance the Chicken on the Spit: I always make sure the chicken is centered before cooking so it rotates smoothly and cooks evenly.

Check the Temperature: Using a meat thermometer is the easiest way to ensure the chicken stays juicy without overcooking.

Rest Before Carving: I like to let the chicken rest for at least 10 minutes so the juices stay in the meat instead of running out onto the cutting board.

Nutrition