Rotisserie Style Chicken

by flavorslutofficial
0 comment

One of my favorite things to pick up from the store is a rotisserie chicken- I have been known to straight up tear into them with my meaty claws like a monster lol. There’s two things that I don’t love about them though the first being the size which is usually about a three pound bird for eight to ten dollars, and the second being the soggy limp skin. Uncrispy chicken skin is a travesty. Especially when it’s overpriced.

Thankfully #blessed this recipe fixes both. We’re using a larger bird and getting some crispy ass skin all for the same price as a store made bird. Try it sometime stud!

More of a visual learner? Peep my IGTV spatchcocking tutorial here.


Rotisserie Style Chicken

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 5 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 25 minutes
Course: Main Course
Cuisine: American
Servings: 4
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  • 4-5 lb whole chicken
  • 2 Tbsp olive oil
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 2 tsp paprika
  • 2 tsp mustard powder
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 lemon (*optional)
  • Preheat your oven to 450° F.
  • Remove any giblets that came with your chicken and spatchcock your bird: This simply means taking a pair of kitchen shears and cutting out the spine. Use the tail or neck bone as a guide! Once the spine is removed simply flip your chicken over and press firmly between the breast to help flatten the breast bone and voila! You've done it! The whole process takes less than 5 minutes.
  • Once your bird is flattened rub the chicken with olive oil on both sides making sure to get underneath the skin on the breast. Turn the thighs of the bird out.
  • Mix together all seasonings, except for the lemon and sprinkle them over both sides of your bird. There's no need to rub them in as they'll naturally stick to the olive oil.
  • When your oven is preheated place your chicken on a baking tray keeping the thighs turned out. Slice your lemon in half and place next to the chicken on the baking tray. Roast for one hour and 20 minutes. If your chicken is over 5 pounds you may need additional roasting time. Roast until the thickest part of the breast and thigh have reached 165°F and the juices run clear.
  • Allow to rest for 5 minutes before carving, and if desired squeeze the roasted lemon over top just before serving. Enjoy!

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut

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