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Oven Roasted Rotisserie-Style Chicken

This Oven Roasted Rotisserie-Style Chicken is seasoned with herbs and spices, stuffed with rosemary, and roasted low and slow for tender, juicy perfection. It's and easy, comforting farmhouse-style dinner that's as good as rotisserie.
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Prep Time 15 minutes
Cook Time 5 hours
Marinate Time (recommended) 6 hours
Total Time 11 hours 15 minutes
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 whole chicken about 4 to 5 pounds
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper optional
  • 1 lemon halved (optional)
  • Fresh rosemary or thyme sprigs

Method
 

  1. Step 1: Prepare the Chicken
    Remove the chicken from its packaging and take out the giblets from the cavity if they're included. Pat the chicken completely dry with paper towels. Dry skin is the secret to getting that beautiful golden, crispy finish.
  2. Step 2: Season the Chicken
    In a small bowl, combine the olive oil with the salt, paprika, garlic powder, onion powder, rosemary, thyme, black pepper, and cayenne, if using. Rub the seasoning mixture all over the chicken, making sure to coat underneath the wings and around the legs. If you're using lemon and fresh herbs, place them inside the cavity.(Optional) Cover and refrigerate for at least 12 hours, or overnight for the best flavor.
  3. Step 3: Roast
    Preheat oven to 250℉. Place the chicken in a roasting pan, uncovered, and bake for 5 hours, or until the internal temperature reached 180℉.
    While chicken is safe to eat at 165°F, allowing the dark meat to cook a little longer results in a more tender, juicy rotisserie-style chicken that's easier to carve and shred.
  4. Step 4: Rest Before Carving
    Transfer the chicken to a cutting board and let it rest for 15 to 20 minutes before carving. This allows the juices to redistribute throughout the meat, keeping every slice tender and juicy.
  5. Step 5: Serve or Shred
    Serve the chicken immediately with your favorite side dishes, or let it cool enough to shred for meal prep. Store the meat in an airtight container in the refrigerator for easy lunches, casseroles, soups, wraps, and salads throughout the week.

Notes

  • Pat the chicken completely dry before seasoning for the crispiest skin.
  • Marinating overnight produces the best flavor, but you can roast it the same day if you're short on time.
  • Roast until the thickest part of the thigh reaches 180°F for tender, juicy dark meat that's easy to carve and shred.
  • Let the chicken rest for 15 to 20 minutes before carving to keep the juices in the meat.
  • Save the carcass for homemade chicken broth.