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

4.5 from 2 reviews
Oven Roasted Rotisserie Style Chicken
Prep time
Cook time
Total time
Recipe type: dinner
For the brine
  • 1 gallon of cold water
  • ¾ C kosher salt
  • ⅓ 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
  • ¼ C fresh lemon juice
  • 4 tbsp butter, room temp
  • ⅛ tsp ground chipotle pepper
  • Pinch of paprika
  • ¼ tsp kosher salt
  • ¼ tsp ground black pepper
  • Extra sprigs of rosemary and thyme
  • 1½ 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. Remove the chicken from the brine and discard the brine once the process is completed.
For the chicken
  1. 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)
  2. Stuff the chicken cavity with the extra rosemary and thyme sprigs.
  3. Coat the chicken with the seasoning mixture and place in a foil lined roasting pan (your roasting pan should have a rack insert. The chicken should not be in the water/touching the bottom of the pan). Pour 1½ C water into the pan.
  4. Roast the chicken at 425 for 1½ 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.
  5. Remove the chicken from the oven, cover with foil and allow to rest for 30 minutes.
  6. Reserve the juices from the pan to make gravy. Put the juices in a sauce pan over medium heat and start off with ¼ C flour. Whisk in the flour and then gradually add more flour if needed. Whisk the mixture until thickened.
Adapted from the Williams Sonoma Cookbook.

Oven Roasted Rotisserie Style ChickenOven Roasted Rotisserie Style Chicken | This Gal Cooks



  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!

    • says

      Thank you, Holly! It was totally worth having to stop what I was doing so I could baste! Luckily, I was in the kitchen making other things so it wasn’t too much of a hassle. :)

  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

  8. Candi says

    This look great! I usually pick up a prepared roast chicken from the grocery store. This looks way better. I have been looking for an alternative to processed sandwich meat. The leftovers from this chicken will make great sandwiches. Thanks for sharing. I will try this recipe soon!

    • says

      The leftovers would be great for sandwiches. You could even make chicken salad with the leftovers. YUM! Thank you so much for stopping by, Candi. I hope you enjoy the recipe!

  9. Jennifer Reynolds says

    Can you cook this in a slow cooker? I work fulltime and this sounds like something I would love to come home to. My husband won’t eat “leftovers”. So cooking ahead and saving it for the next day really won’t work. I am working on changing his not eating leftovers thing.

    • says

      Hi Jennifer,
      The recipe would turn out totally different if cooked in a slow cooker. The chicken will not get crispy and browned the way it does when roasted in the oven. Also, you will not be able to baste while using it in the slow cooker. However, you can cook a whole chicken in the slow cooker. I recommend brining (follow the brining instructions in this recipe) season the chicken as noted in the recipe. Then place some onion, garlic and a little chicken broth or water (just enough to cover the bottom) into the slow cooker. Place the chicken over that, breast side up, and cook on low for around 6 hours, depending on how hot your slow cooker gets. Here is my Crockpot Lemon Rosemary Chicken recipe that you can reference for cooking a whole chicken in a slow cooker. Hope this helps! http://www.thisgalcooks.com/2013/08/21/crockpot-lemon-rosemary-chicken/

      • Jennifer+Reynolds says

        Thank you! You are quick! I will look at the other recipe. Every time I do a chicken in the crockpot, it gets really dry. Great flavor, but dry and all the fat and liquid ends up in the bottom of the crock pot. I have tried putting the chicken on top of foil balls which helps keep it out of the fat, but I don’t think that is helping my dry problem.

        • says

          You’re welcome! Definitely brine it. That will prevent it from drying out. Whenever I have the time (meaning I plan ahead, haha) I brine my chicken, while or pieces. It results in a tender, juicy chicken!

  10. Laura S. says

    I realize you posted this a year ago, but I just found this website when I googled “Oven Rotisserie Chicken” and I’m so glad I found this website! I made this and it was AMAZING!! I’ve never brined before, but I will never again buy a rotisserie, nor will I make a soggy crock pot chicken. Loved it and your website! So excited to see what is coming up for the holidays :)

    • says

      Hi Laura!
      Thank you so much for commenting to let me know that you enjoyed this recipe! This is my favorite way to cook chicken and whenever I have time, I always brine my chicken. I even brine chicken breast if we are just going to throw it on the grill! Glad you enjoyed the recipe! :) Have a great week.

  11. Natasha says

    Great recipe! I tried it out last night and it was so tender and juicy, But before i threw it in the oven i added an orange in its cavity, i just cut the top off and it made the turkey and the gravy more aromatic.


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