The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
There’s nothing quite like the rich, savory flavor of Rotisserie-Style Baked Chicken. With its crispy, golden skin and tender, juicy meat, it is infused with butter, garlic, smoky paprika, and thyme, providing both warmth and depth.
This homemade rotisserie-style baked chicken is even better than store-bought rotisserie chicken. You control the ingredients, ensuring no unnecessary preservatives or excessive sodium. The homemade seasoning blend gives it a rich, deep flavor, and slow baking with basting results in incredibly juicy, tender meat.
Whether it’s a cozy weeknight dinner or a holiday feast, this simple, oven-baked chicken with its perfectly crispy, golden-brown skin is a must-try for anyone craving a homemade comfort meal.
Recipe Summary
Cuisine: American
Prep and Cooking Time: Approximately 1 hour and 30 minutes (plus marinating time)
Cooking Method: Baking
Skill Required: Beginner to Intermediate
Ingredients
Chicken: I use a whole chicken with the skin on to make this recipe resulting in juicy, flavorful meat. You can also use skin-on, bone-in chicken breasts or thighs for the best flavor and juiciness, but the cooking time will be significantly shorter.
Unsalted Butter: It adds richness and ensures the chicken stays tender while crisping up the skin beautifully.
Extra Virgin Olive Oil: Brushing the chicken with olive oil during basting helps achieve a beautifully golden, crispy skin.
Seasonings: To season the chicken, you need dried thyme, garlic powder, onion powder, dill weed, smoked paprika, paprika, black pepper, and salt.
Onion: Placing it inside the cavity infuses the chicken with extra moisture and a slightly sweet, aromatic flavor while roasting.
How to Make Rotisserie-Style Chicken
To start, remove any giblets from the chicken and trim any excess hanging skin. Pat dry with a paper towel on all sides.
Then, combine the dill weed, paprika, salt, pepper, smoked paprika, garlic powder, onion powder, and thyme in a small bowl.
Using a spoon, gently add the rotisserie chicken seasoning between the flesh and skin of the chicken to lift the skin away from the meat.
Next, sprinkle the seasonings under the skin of the breast and leg bones, and on top of the skin. Make sure to season the inner cavity too. Rub the seasonings in with your hand to ensure an even coating.
After that, cover the chicken with plastic wrap and refrigerate for 12 hours (this gives the best juicy chicken).
Once ready to bake, let it come to room temperature and preheat your oven to 350°F.
Later on, add chunks of softened butter under the skin of the chicken, and rub it in with your hands. Also, add half an onion into the cavity, tie the legs using kitchen twine, and tuck back the wings.
Now, add it to a sprayed baking pan and roast for 1 hour and 20 minutes, or until the internal temp comes out to 165°F.
Every 20 minutes, brush and baste the chicken with its own juices, combined with the 3 tablespoons of olive oil. Make sure to do this step every 20 minutes to ensure a juicy and flavorful chicken.
Once it’s fully cooked, I like transferring the chicken to a dry baking dish or wire rack to crisp up the skin under the broiler front and back for a few minutes.
How to Serve Rotisserie-Style Chicken
Let the rotisserie chicken rest for 10 minutes to retain its juices. For a classic family-style meal, serve it whole as a star of your dinner table or crave it in slices. Don’t miss to drizzle any remaining pan juices over the chicken for extra flavor.
For a well-rounded meal, serve this tender juicy chicken with Rice Pilaf, mashed potatoes, French fries, or roasted vegetables as side dishes.
Balance the richness of this chicken recipe with a refreshing salad like Lebanese Tabbouleh Salad, Fattoush, or Arabic Chopped Salad.
You will also love to pair roasted chicken with sauces like Garlic Sauce or Authentic Muhammara for an extra layer of flavor.
What Can I Do with Chicken Leftovers
Many people ask about what to do with leftovers. The good news is that you will never be bored with rotisserie-style chicken leftovers. There are endless ways to repurpose it into delicious meals.
You can shred it for tacos, sandwiches, or wraps, or try it with Chicken Gyros with Tzatziki Sauce for a flavorful twist.
Toss it into salads for extra protein and a satisfying take, like Santa Fe Chicken Salad With Creamy Chipotle Dressing and Greek Salad With Chicken.
Mix it into soups such as Chicken Noodle Soup Recipe or stir it into creamy pasta dishes Chicken Alfredo Pasta for a quick meal.
Variations
Lemon Herb: Incorporate fresh lemon zest and juice into the seasoning mix for a bright, citrusy twist.
Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes for heat.
Mediterranean Style: Instead of smoked paprika, use oregano, rosemary, and sumac for a Mediterranean-inspired version.
Honey Garlic Glaze: Brush the chicken with a mixture of honey, garlic, and soy sauce during the last 15 minutes to get a sticky, flavorful crust.
Tips and Tricks
Get Extra Crispy Skin: Pat the chicken dry before seasoning and refrigerate it overnight for the crispiest skin.
Butter Under the Skin: Spreading softened butter beneath the skin keeps the meat juicy and adds rich flavor.
Maximize Flavor: Season not just the outside but also under the skin and inside the chicken cavity for the best taste.
Use a Meat Thermometer: Ensure the internal temperature reaches 165°F for fully cooked, juicy chicken.
Broil at the End: For an extra crispy, golden-brown finish, broil the chicken for 2-3 minutes.
Rest Before Carving: Allow the chicken to rest for 10–15 minutes after baking to retain its juices and ensure maximum tenderness.
Storage Tips
Refrigerating: Store leftover chicken in an airtight container in the fridge for up to 4 days. It is best to keep the skin on to help retain moisture.
Freezing: For longer storage, remove the meat from the bones and freeze it in a sealed container or freezer bag for up to 3 months.
Reheating: Reheat leftover chicken in the oven at 350°F for about 15 minutes. Make sure to cover the chicken with foil to keep it from drying out. For crispy skin, remove the foil and broil for the last 2–3 minutes.
Frequently Asked Questions
Can I marinate the chicken instead of dry seasoning?
Absolutely! Mix the spices with olive oil, lemon juice, or yogurt and marinate for a few hours or overnight for extra flavor. You can also try my Best Marinade For Baked Chicken.
How do I know when my chicken is fully cooked?
Use a meat thermometer to check that the internal temperature reaches 165°F in the thickest part of the breast and thigh.
Can I cook this chicken in an air fryer?
Yes! Cook at 350°F for about 45–50 minutes, flipping halfway through. Always check for an internal temp of 165°F before serving.
Is this recipe meal prep-friendly?
Yes! This Rotisserie Style Baked Chicken is great for meal prep. Cook the chicken in advance, shred or slice the meat, and store it in airtight containers for easy use in salads, sandwiches, wraps, or grain bowls throughout the week.
Must-Try Chicken Recipes:
Lemon Garlic Chicken (Jaj O Batata)
Shish Tawook – Middle Eastern Chicken Kebabs
Easy Greek Style Baked Chicken
Chicken Tikka Masala
Middle Eastern Restaurant-Style Chicken
Authentic Tandoori Chicken Recipe
How to Make Rotisserie-Style Chicken
Make restaurant-quality rotisserie chicken right in your oven with simple ingredients and no special equipment! Seasoned to perfection and basted for ultimate juiciness, this homemade version is even better than store-bought.
- 1 4lbs. whole chicken or 2 2lbs. whole chickens
- 6 tablespoons unsalted butter
- 3 tablespoons extra virgin olive oil
- 1 tablespoon thyme powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1½ teaspoons dill weed
- 1 tablespoon smoked paprika
- 1 teaspoon paprika
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 onion halved
-
Remove any giblets from the chicken and trim any excess hanging skin. Pat dry with a paper towel on all sides.
-
Combine the dill weed, paprika, salt, pepper, smoked paprika, garlic powder, onion powder, and thyme in a small bowl.
-
Using a spoon, gently add the rotisserie chicken seasoning between the flesh and skin of the chicken to lift the skin away from the meat.
-
Sprinkle the seasonings under the skin of the breast and leg bones, and on top of the skin. Make sure to season the inner cavity too. Rub the seasonings in with your hand to ensure an even coating.
-
Cover the chicken with plastic wrap and refrigerate for 12 hours (this gives the best juicy chicken).
-
Once ready to bake, let it come to room temperature and preheat your oven to 350°F.
-
Add chunks of softened butter under the skin of the chicken, and rub it in with your hands. Also, add half an onion into the cavity, tie the legs using kitchen twine, and tuck back the wings.
-
Add it to a sprayed baking pan and roast for 1 hour and 20 minutes, or until the internal temp comes out to 165°F.
-
Every 20 minutes, brush and baste the chicken with its own juices, combined with the 3 tablespoons of olive oil. Make sure to do this step every 20 minutes to ensure a juicy and flavorful chicken.
-
Once it’s fully cooked, I like transferring the chicken to a dry baking dish or wire rack to crisp up the skin under the broiler front and back for a few minutes.
- Get Extra Crispy Skin: Pat the chicken dry before seasoning and refrigerate it overnight for the crispiest skin.
- Butter Under the Skin: Spreading softened butter beneath the skin keeps the meat juicy and adds rich flavor.
- Maximize Flavor: Season not just the outside but also under the skin and inside the chicken cavity for the best taste.
- Use a Meat Thermometer: Ensure the internal temperature reaches 165°F for fully cooked, juicy chicken.
- Baste Every 20 Minutes: This helps keep the chicken moist and infuses it with more flavor.
- Broil at the End: For an extra crispy, golden-brown finish, broil the chicken for 2-3 minutes.
- Rest Before Carving: Allow the chicken to rest for 10–15 minutes after baking to retain its juices and ensure maximum tenderness.
