I don’t know about you, but I love those supermarket rotisserie chickens–mostly that delicious crunchy skin. Now that I’ve discovered this recipe for Easy Rotisserie Style Roast Chicken, I may never buy a supermarket rotisserie chicken again!
I love using rotisserie chicken in recipes that call for shredded chicken. Of course, I always sneak a few bites for myself.
I’ve tried on several occasions to make rotisserie style chickens at home, but they’re usually too much work, or they don’t come out quite right. Until now!
I absolutely love this recipe for roasted chicken. The meat is tender and juicy, and the skin is just like the dark golden brown, extra crispy, loaded with herbs and spices skin you find on a supermarket chicken.
And the pan gravy you can make with the drippings is equally tasty!
I don’t want to tell you what to do or anything, but I highly recommend making some mashed potatoes to go with this chicken.
I put the whole chicken on the dinner table and my family devoured it like a bunch of wild cavemen.
My husband licked his plate. I’m not proud. But I took it as a compliment!
For the chicken:
- 4 – 6 pound whole chicken
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked sweet paprika
- 1/4 teaspoon sage
- 1/4 teaspoon rosemary
- 1/4 teaspoon thyme
- 1/2 teaspoon chili powder
- 1/2 t. onion powder
- 1/4 teaspoon garlic powder
For the gravy:
- 1 cup chicken stock
- 2 tablespoons flour
- Remove the giblets from the chicken. Rinse with cool water and pat dry. Place the dried chicken, breast side up, in a cast iron skillet or roasting pan.
- In a small bowl, combine the remaining ingredients.
- Carefully slide a spoon between the breast meat and the skin to separate them. Rub a few teaspoons of the oil/spice mixture under the skin.
- Rub the remaining spice mixture over the rest of the chicken. Tuck the wings underneath the breast.
- If time permits, cover the chicken and refrigerate for several hours.
- Preheat oven to 450 degrees.
- Place the chicken in the oven then reduce the temperature to 375 degrees. Cook for 20 minutes per pound or until the breast meat is reaches 180 degrees.
- Remove chicken to a cutting board and let stand for 15-20 minutes.
- Meanwhile, make the gravy.
- Tilt the skillet or roasting pan to its side and skim as much fat from the top as possible.
- Pour the remaining drippings into a medium saucepan.
- In a small bowl, whisk together the chicken stock and flour until smooth.
- Add to the drippings in the pan and cook over medium-high heat, whisking constantly, until gravy comes to a boil.
- Continue to simmer for 5-10 minutes, or until gravy thickens and reduces slightly. Serve over roasted chicken.
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Who Dished It Up First: Adapted from Taste, Love and Nourish.