Everyone loves those convenient and delicious rotisserie chickens from the super market. But did you know you can make one yourself right at home? It’s true! I made a video showing you just how easy it is to make rotisserie chicken in the oven.
I love the rotisserie chicken from the supermarket…but since we live about 20 minutes outside of town there is no way I’d be able to get it home before it was cold. So, after walking past them in the store and resisting the urge to purchase one, I decided to come up with my own version.
I love lemon and garlic roast chicken, but I also love the flavors that are found in the rotisserie chicken from the store. Plus, how can you beat that tender juicy meat?! I think this recipe does a good job of melding the two perfectly. The amount of lemon flavor you want is totally up to you, I used 2 whole lemons and then 1 lemon that I had juiced earlier in the week.
Yes…I save everything…I know…
I roast the chicken low and slow with the lid on, this method helps the meat stay tender and juicy. You can also use the recipe in the crockpot, just be sure the meat isn’t drying out.
Basting is the other key to tender and juicy meat. Baste the chicken before you put it in the oven, and then baste the meat every hour. If you run out of melted butter mixture, that’s supposed to happen! Baste with the liquid from the bottom of the pot instead. Basting the chicken should happen if you use the crockpot too.
The picture above is what the chicken looks like after it’s finished cooking. If you want to crisp up the skin, broil the chicken for a few minutes and it will look more like the photo below.
I heart crispy skin, so I usually crisp it up a little before serving. Another important step is to let the chicken rest for 30 minutes before serving it. This lets all those delicious juices re-distribute in the meat. I just let it rest right in the pot with the lid on, but out of the oven.
Let me know if you love this recipe as much as I do!
How to Make Rotisserie Chicken in the Oven
- 1 whole chicken about 5 pounds
- 2 onions quartered
- 2-3 lemons halve
- 4 garlic cloves crushed, whole
- 4 tablespoons butter melted
- 2 teaspoons salt
- 1 teaspoon season salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 2 teaspoon dried rosemary 4 teaspoons if using fresh
Preheat oven to 300 degrees F.
Place onions and lemons in the bottom of a large dutch oven.
Pat chicken dry, and remove anything that's inside the chest cavity (neck, heart, etc.)
Place on top of onions and lemons.
Drop garlic cloves around the chicken.
Combine melted butter and all spices.
Brush oven the chicken, there will be leftover.
Place the lid on the dutch oven and bake for 3 hours, basting every hour with remaining butter mixture and/or juices from the bottom of the pot.
For crispy skin, remove the lid and broil on hi for 3-5 minutes, until darkened.
This recipe can also be made in the crock pot. Follow all steps as written, replacing the cook time in the oven by cooking the chicken in the crock pot on low for 4 hours, or until the meat is tender.
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