Here is my easy recipe for a delicious copycat style of rotisserie chicken!
Ingredients
1 whole chicken pre-brined for at least 4 hours in the fridge.
- For the brine I fill a bowl halfway with cold water, then mix in 1/4 cup Kosher salt and 1/4 cup brown sugar. I add the chicken to the bowl and fill it up to the top with water. Cover it and put it in the fridge to brine. Overnight is best.
- Chicken Rub Ingredients:
1/2 tbsp powdered rosemary
1/2 tbsp powdered thyme
1/2 tsp garlic powder
Salt and pepper to taste
1/4 cup lemon juice
4 tbsp butter, melted
Smoked paprika
1 cup chicken broth
Directions
- Preheat the oven to 425 F.
- Mix all chicken rub ingredients together in a small bowl, except the smoked paprika together. Rub in the chicken rub all over the entire chicken. Sprinkle with smoked paprika.
- Place the chicken on a roasting pan. Pour 1 cup of chicken broth into the bottom of the pan.
- The total cooking time is:
~ 1 1/2 hours at 425 F
~ 1/2 hour at 350 F - Every 30 minutes, pull out the chicken and baste with the sauces in the pan. Make sure the wings and legs aren’t burning, you may have to tent the chicken with foil at the 90 minute mark.
- Remember to turn your oven down to 350 F at the 90 minute mark.
- When the 2 hours of cooking time is done, check to make sure the internal temperature of your chicken is at least 165 F. If it’s not, put it back in the oven and check every 15 minutes. Let the chicken rest on a cutting board for about 10 minutes before carving.
Notes
- This recipe is good for any sized whole chicken.
- I have often used only butter and some salt as the rub. Feel free to increase/decrease or add to the chicken rub ingredients.
- I created this recipe as a “copycat” to a local rotisserie chicken restaurant where I used to go a lot and it’s pretty similar!
- You don’t want your chicken sitting in the chicken broth, that’s why a roasting pan with a rack is preferred. If you don’t have one, you can use a long piece of foil and create an “o” shape to rest the chicken on top so that it doesn’t touch the bottom of the pan.
- I often chop up potatoes, garlic, carrots and onions and place those directly into the chicken broth at the bottom of the pan. It makes a complete chicken dinner that way!
