Go Back
Homemade Baked Rotisserie Chicken made in the Oven photo
Print Recipe Save it for later

Baked Rotisserie Chicken made in the Oven

This Baked Rotisserie Chicken is a family favorite! Juicy, flavorful, and easy to prepare, it's perfect for any weeknight dinner.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Servings: 4 servings

Ingredients

  • 4 pound whole chicken fresh
  • 1 tablespoon olive oil
  • 1-2 unit onions quartered
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder

Instructions

  • Preheat your oven to 425°F (220°C). This high temperature will help achieve a crispy skin.
  • Remove any giblets from the cavity of the chicken. Pat the chicken dry with paper towels to ensure the skin crisps up nicely.
  • Rub the entire chicken with olive oil. In a small bowl, mix the salt, paprika, onion powder, thyme, black pepper, and garlic powder. Rub this seasoning blend all over the chicken, including inside the cavity.
  • Place the quartered onions inside the cavity of the chicken. This adds flavor and helps keep the chicken moist during roasting.
  • Place the chicken breast-side up on the roasting pan. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). If the skin is browning too quickly, cover it loosely with aluminum foil.
  • Once cooked, remove the chicken from the oven and let it rest for at least 15 minutes. This allows the juices to redistribute, ensuring every bite is tender and juicy.
  • Carve the chicken and serve it with your favorite sides.

Equipment

  • Roasting pan
  • Meat Thermometer
  • Sharp Knife
  • Aluminum Foil

Notes

  • Ensure the chicken is fully dried before seasoning for the best crispiness.
  • Use a meat thermometer to check for doneness, aiming for 165°F (75°C) internal temperature.
  • Let the chicken rest after cooking to keep it juicy.