Oven Roasted Rotisserie Style Chicken

The next time you’re craving chicken, try this Oven Roasted Rotisserie Style Chicken. You won’t get a dried out chicken with this recipe. It’s tender and bursting with flavor!

Oven Roasted Rotisserie Style Chicken

Do you ever have problems with chicken drying out while you are baking, grilling or slow cooking it? I’ve had that problem before. But there is a super simple remedy for that: brining. Sure, it’s an extra step in the process that will add about 3-8 hours to your prep time, but it’s oh so worth it! See that chicken in the photo above? I call that an Oven Roasted Rotisserie Style Chicken. Seriously, that chicken came out just as flavorful and juicy as a rotisserie chicken. When I tried to cut off one of the drumsticks, the bone just pulled right out of the meat! The secret to getting a juicy, flavorful chicken like this is brining and basting.

Oven Baked Rotisserie Style Chicken

I know that isn’t the best photo, but that gives you an idea of how I brined my chicken. I needed something big enough to hold a 6 pound chicken. I used a huge stock pot and a 6 quart crockpot liner. I filled the pot with a simple brine consisting of kosher salt, sugar and cold water. I placed the chicken in the brine and let it soak away for about 4 hours. After it was done soaking, I made a delicious, flavorful rub that was adapted from the Williams Sonoma Cookbook. I applied the rub all over the chicken, stuffed the chicken with some fresh rosemary and thyme, placed it on a roasting pan and roasted it for about 1 1/2 hours. During the roasting process, I basted the chicken every 10 minutes. The ending result was this beautiful, delicious chicken! After the roasting, I made gravy using the juices from the roasting pan.

Oven Roasted Rotisserie Style Chicken

Oven Roasted Rotisserie Style Chicken

Oven Roasted Rotisserie Style Chicken

Prep Time: 4 hours, 5 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 5 hours, 35 minutes

Oven Roasted Rotisserie Style Chicken


    For the brine
  • 1 gallon of cold water
  • 3/4 C kosher salt
  • 1/3 C brown sugar
  • For the chicken
  • 1 6lb roasting chicken
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 3 cloves of garlic, minced
  • 1/4 C fresh lemon juice
  • 4 tbsp butter, room temp
  • 1/8 tsp ground chipotle pepper
  • Pinch of paprika
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper
  • Extra sprigs of rosemary and thyme
  • 1 1/2 C water for the roasting pan


    For the brine
  1. Line a large stock pot with a crockpot liner.
  2. Add the cold water, the salt and the sugar. Stir the mixture until the salt and sugar are dissolved.
  3. Add the chicken, cover and refrigerate for four hours.
  4. For the chicken
  5. In a mixing bowl, mix together the rosemary, thyme, paprika, salt, pepper, butter, chipotle pepper, garlic and lemon juice (the lemon juice won't completely blend in if mixing by spoon but if you put all of this in a food processor, it should blend well)
  6. Stuff the chicken cavity with the extra rosemary and thyme sprigs.
  7. Coat the chicken with the seasoning mixture and place in a foil lined roasting pan. Pour 1 1/2 C water into the pan.
  8. Roast the chicken at 425 for 1 1/2 hours, basting liberally throughout the roasting process. If the skin begins to darken too much, cover will foil and continue to bake until an internal temp of 165 is reached.
  9. Remove the chicken from the oven, cover with foil and allow to rest for 30 minutes.
  10. Reserve the juices from the pan to make gravy. Put the juices in a sauce pan over medium heat and start off with 1/4 C flour. Whisk in the flour and then gradually add more flour if needed. Whisk the mixture until thickened.
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Oven Roasted Rotisserie Style Chicken



  1. says

    Ok, I have to admit that when I saw you preparing this the other day on IG…You’ve inspired me to drive 35 miles that night (in the snow storm) to buy the best (raw) chicken at my *nearest* grocery store. No lie. I’ve been eyeballing those chickens on the racks for months and finally went to go grab it. We did a brine which is the one we use for our turkey every year. My little Easton was so excited to do a practice run on our chicken before Turkey Day. Now, I’m going to get another whole chicken and do this recipe. Love it. (Pinned to share and always have and bookmarking for this weekend!)
    Have a happy Hump Day!!! (=

    • says

      I know your chicken was good, Gloria! Did you bake it or did you guys end up grilling it? I hope you enjoy this chicken. Let me tell you, your house will smell AMAZING while it is roasting!

  2. says

    Julie, this is a beautiful roasted chicken!!! As long as inactive time, I don’t mind prepping ahead of time. Sometimes, simple recipes require proper prep and it’s all worth it! Beautiful light on the chicken and such a delicious shot!

  3. says

    Gorgeous! You really gave this chicken tender love and care by basting it every ten minutes– looks well worth it! and i bet your house smelled so good. Wishing this was in my oven right now!

  4. Joanne says

    Julie- The picture of your roasted chicken looks better and sounds tastier than any rotisserie chicken I have eaten in the past. This is going into my recipe files!

  5. says

    I just finished brining my chicken. I will roast it tomorrow after work. I make a roasted chicken at least twice a month. I like saving the breast for chicken sandwiches or to toss in salads. I’m always looking for a tasty roast chicken recipe. This one looks delicious. I will let you know how it turns out.

  6. says

    This chicken looks yummy! I used to do chicken rotisserie ‘Balinese Style’ by using Balinese spice marination together with some of it’s liquid, and also did the basting. I did not do brining, so it is something new for me. I will try it next week.

  7. Syed Zaidy says

    Hi there,
    Wanted to thank you for the technique to get tender chicken. I have been trying to roast chicken but have always ended up with under cooked chicken. I have just made a chicken using your technique and it is awesome. Tender and juicy, perfectly cooked. I have used another recipe thistime. Great technique to get a tender and juicy chicken. Of course will also try your recipe next time.
    Thank You


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