I know Rotisserie Chicken is a popular thing, and I see it everywhere! I really don’t indulge, though! Not in the store-bought ones. Instead, I’ve made a rub with the most marvelous seasonings and made one for you to try at home. Simple, easy, juicy and succulent, these smaller chickens cook up beautifully in very little time with very little bother.
The method couldn’t be easier:
- Mix up a few spices.
- Truss the chicken.
- Rub it with the spices.
- Put on a rack over a pan and bake until done.
I have brined these before but have found that the smaller rotisserie sized chicken (three to three and a half pounds) don’t cook long enough to dry out before they are done and are moist and succulent without any brine. So you can skip a step with this Rotisserie Style Chicken.
I was looking for something along the lines of McCormick’s Perfect Pinch Rotisserie Chicken rub, for the Rotisserie Chicken. I picked the McCormick’s up on a whim once. Although not exact, this rub will now replace it. This Rotisserie Rub is great on my Bomb Oven Roasted Potatoes and it’s handy to have around when you’re faced with making dinner, have a package of chicken breasts and no other inspiration!
My son and his friends like the over the top saltiness when using the full teaspoon of salt in the rub (probably more on par with the commercial chickens), but I’m a little more conservative and cut it back to 1/2 teaspoon. I do admit I kind of like the very salty skin – which makes it taste a lot like the intensely flavored store-bought rotisserie chicken, but my tastes do run towards less salt.
Rotisserie-Style Chicken - No Rotisserie Needed
- 1 3 1/4 to 3 1/2 pound chicken
- 1/2 teaspoon oil
- spice rub, below, as little or as much as you want
Preheat oven to 375°F. Mix up spice rub. Sprinkle a little bit inside chicken cavity. Truss chicken, see photos.
Rub oil all over chicken. Sprinkle the rest of the seasoning on the chicken. Place on a rack over a pan.
Roast 1 to 1 1/2 hours until chicken is cooked through (internal temperature in the thickest part of the thigh is 165. If the breast meat reaches 165, I cover it with foil although this generally isn’t an issue with smaller chickens).
If desired, tent lightly with foil and rest for 10 – 15 minutes before serving.
Rotisserie Chicken Spice Rub:
- 1/2 to 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon white pepper
- 1/8 teaspoon black pepper
- 1/8 teaspoon cayenne
- 1/8 teaspoon garlic powder
- 1/4 teaspoon turmeric
Mix all ingredients together. Sprinkle on chicken.
For more information on trussing, see my post on How to Truss a Chicken in One Minute.
Let’s talk about how to save money/time on this recipe:
- Use a coupon matching site! Every store has a group of enthusiastic Coupon Matchers. Do not discount the savings!
- Follow my 12 Strategies.
- Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
- Read below for additional tips as well as throughout the recipe, for saving time and managing food.
Right now, around Easter, is one of the best times of the year to find these smaller chickens on sale! The additional young layers needed to boost up the production of eggs for the holiday are headed “to market.” If you have a freezer, take advantage!
Look for great pricing (depending on area) between 69 cents a pound and up to 99 cents a pound. This chicken ran about $3.66 to make.
I may at some point put up a comparison (I feel a “rant” coming on) between store-bought and home-made rotisserie chicken, but home-made always beats the cost of a $5.00 Sams, Costco or Walmart chicken. Not by much, so you’ll need to weigh the convenience and health factors for yourself.