Sherry A. Phillips

Suspense Author

Rotisserie Chicken Recipe

I don’t have a rotisserie in my home, but I do enjoy the taste of a really great restaurant-quality rotisserie chicken when I do eat meat.

I tried this recipe about a year ago and the first time our family had it, I thought it might be too spicy for everyone else except for my older son who likes spicy foods like his mother! However, I was pleasantly surprised when everyone in the family loved it and most went back for seconds!

Because I do not really enjoy cooking, I like the recipe because it’s easy. I’ve not tried it in the crockpot, but I imagine you could probably toss this in there and it would be just as good.

I hope you enjoy this recipe as much as my family has!

Rotisserie Style Chicken

4 teaspoons salt

2 teaspoons paprika

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon white pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

2 onions, quartered

2 (4 pound) whole chickens


In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.

Preheat oven to 250 degrees F (120 degrees C).

Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

It is melt in your mouth juicy goodness! Enjoy!

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