Rotisserie Spiced Chicken

Craving that juicy, flavorful rotisserie chicken but want to make it at home? 🔥 This Rotisserie Spiced Chicken recipe is packed with a blend of aromatic spices that give you that classic, savory rotisserie flavor without the need for a rotisserie oven! Perfect for Sunday dinners, meal prep, or impressing guests. 🌟 Let’s get cooking! 🍽️

📋 Ingredients:

For the Spice Rub:

1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon smoked paprika (for a smoky kick!)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional, for a bit of heat)
1 tablespoon brown sugar (optional, for a hint of sweetness)

For the Chicken:

1 whole chicken (about 3-4 lbs / 1.5-2 kg)
2 tablespoons olive oil
1 lemon, halved
4 cloves garlic, smashed
Fresh herbs (like rosemary and thyme sprigs) for stuffing
Butcher’s twine (for trussing, optional)

🛠️ Equipment Needed:

Roasting pan or large cast iron skillet
Small mixing bowl
Meat thermometer (optional, but recommended)

👩‍🍳 Instructions:

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1. Preheat Your Oven 🔥:

Preheat oven to 425°F (220°C).

2. Prepare the Spice Rub 🌶️:

In a small bowl, mix together paprika, garlic powder, onion powder, thyme, oregano, ground cumin, smoked paprika, salt, black pepper, cayenne pepper, and brown sugar (if using).

3. Prep the Chicken 🍗:

Pat the chicken dry with paper towels (this helps the skin get crispy).
Drizzle the chicken with olive oil and rub it all over, making sure it’s evenly coated.
Generously sprinkle the spice rub all over the chicken, including inside the cavity. Rub it in well to ensure every part is covered with seasoning.

4. Stuff & Truss the Chicken 🧄🍋:

Stuff the chicken cavity with lemon halves, smashed garlic cloves, and fresh herb sprigs.
If desired, tie the legs together with butcher’s twine for even cooking and a neater presentation.

5. Roast the Chicken 🍽️:

Place the chicken breast-side up on a roasting pan or cast iron skillet.
Roast in the preheated oven for 15 minutes at 425°F (220°C) to get the skin crispy, then reduce the oven temperature to 375°F (190°C).
Continue roasting for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Baste the chicken with its own juices halfway through cooking to keep it moist and flavorful.

6. Rest & Serve 🛌:

Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute for extra tenderness.
Carve and serve with your favorite sides like roasted veggies, mashed potatoes, or a fresh salad! 🥗🍠

🍽️ Serving Suggestions:

Pair with garlic roasted potatoes 🥔, steamed green beans 🥦, or a side of buttery corn on the cob 🌽.
Use leftovers for sandwiches, wraps, or chicken salads for a delicious meal the next day! 🥪

📝 Recipe Tips:

Extra Crispy Skin: For even crispier skin, place the chicken under the broiler for the last 2-3 minutes, watching closely to prevent burning.
No Whole Chicken?: This spice rub works great on chicken thighs, drumsticks, or even wings!
Storing Leftovers: Store any leftover chicken in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

❓ Did You Make This Recipe?

Let me know how your rotisserie-style chicken turned out! 🧡 Share your tips, photos, and feedback in the comments below. 📸👇 Don’t forget to tag your friends who love a good roasted chicken! 💌

Happy roasting! 🍗🔥🍋✨