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–+ servings

Homemade Rotisserie Chicken

A juicy, golden whole chicken with classic rotisserie flavor — brined, seasoned, and roasted on a rack until the skin is crisp.
Prep Time:20 minutes
Cook Time:1 hour 30 minutes
Total Time:1 hour 50 minutes

Equipment

  • Large pot
  • Large container or brining bag
  • Roasting pan or 9x13 baking dish
  • cooling rack
  • Kitchen twine
  • Instant-read thermometer

Ingredients

For the brine

  • 8 cups water divided
  • ⅓ cup kosher salt
  • ¼ cup brown sugar
  • 4 cloves garlic smashed
  • 1 tablespoon black peppercorns
  • 2 teaspoons smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 lemon sliced
  • 1 whole chicken about 4 pounds

For the seasoning blend

  • 1 tablespoon smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper optional

For roasting

  • 2 tablespoons olive oil
  • 1 onion quartered
  • 1 lemon chopped
  • 4 cloves garlic

Instructions

Brine the chicken

  • Dissolve the salt and sugar. In a large pot, combine 2 cups of water with the kosher salt and brown sugar. Heat over medium just until the salt and sugar dissolve.
  • Add the aromatics. Remove the pot from the heat and stir in the garlic, peppercorns, smoked paprika, onion powder, thyme, bay leaves, and lemon slices.
  • Cool the brine. Pour in the remaining 6 cups of cold water and let the brine cool completely before using.
  • Submerge the chicken. Place the chicken in a large container or brining bag and pour the cooled brine over the top. Add additional water if needed so the chicken is fully submerged.
  • Refrigerate overnight. Cover and refrigerate for 8 to 24 hours. Don't go past 24 hours or the texture starts to get weird.
  • Dry the chicken. Remove the chicken from the brine and pat it very dry with paper towels. If you have time, let it sit uncovered on a rack in the refrigerator for 1 to 4 hours for crispier skin.

Season and roast

  • Mix the seasoning. In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, kosher salt, black pepper, and cayenne.
  • Preheat the oven. Heat the oven to 425°F. Place a cooling rack inside a 9×13 pan or roasting pan and set aside.
  • Oil the chicken. Rub the chicken all over with the olive oil so the seasoning has something to stick to.
  • Season the chicken. Sprinkle the seasoning mixture evenly over the entire chicken, including the wings and legs.
  • Stuff the cavity. Tuck the quartered onion, chopped lemon, and garlic cloves into the cavity of the chicken.
  • Truss the chicken. Tie the legs together with kitchen twine and tuck the wing tips underneath the body.
  • Position in the pan. Place the chicken breast side up on the rack in the prepared pan.
  • Roast hot first. Roast at 425°F for 20 minutes to get the skin going.
  • Lower and finish. Reduce the oven to 375°F and continue roasting for 70 to 90 minutes, until the thickest part of the thigh reaches 175°F and the breast reaches 165°F. If the skin browns too quickly, tent loosely with foil.
  • Rest before carving. Let the chicken rest for 15 minutes before carving so the juices settle.

Notes

A 4-pound chicken usually takes about 90 minutes; a 5-pound chicken can take closer to 2 hours. The brine is optional but really does make the chicken juicier and more flavorful. Store leftovers in an airtight container in the refrigerator for up to 4 days, or shred and freeze for up to 3 months. Reheat gently with a splash of broth to keep the meat moist.
Servings: 6 servings
Author: Katie Shaw