Oven Rotisserie Chicken (Faux-tisserie Chicken)
Oven rotisserie chicken is made using a handful of simple ingredients. Start by dry brining the chicken with salt. Then, season and roast it in the oven until the skin is golden and the chicken cooks all the way through! Perfect to serve for Sunday supper and great to keep around for quick dinners throughout the week!
Servings: 5
Calories: 431kcal
Equipment
Ingredients
- 1 (3.5-4 pound) whole chicken giblets removed
- 4 teaspoons kosher salt up the salt by 1 teaspoon if not dry brining
- 1 teaspoon baking soda
- 1 whole lemon quartered
- 1 teaspoon fresh thyme chopped
- 1 teaspoon fresh rosemary chopped
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 tablespoons melted ghee or high heat oil
Instructions
- DRY BRINE: Ideally 10-24 hours before making this recipe, dry brine the chicken. Place the chicken on clean surface. Remove the neck, giblets, and wipe down the bird using paper towels. Using 1 teaspoon of salt, season and rub the inside cavity of the chicken. Take the remaining 3 teaspoons of salt combine with the baking soda and dry rub the outside of the chicken with this mixture. Be sure to get under the wings, and all around the thighs. Place the chicken on a wire rack set on top of a baking sheet and place in the lowest rack of the refrigerator.
- SEASON: Position a rack in the enter of the oven and preheat the oven to 450ºF. Line a sheet pan with foil, top with a wire rack and set aside for now. Remove chicken from refrigerator while the oven is preheating. Wipe the entire chicken down with a paper towel to get rid of moisture, including the inside cavity. In a small bowl, combine rosemary, thyme, black pepper, paprika and garlic powder. Rub the bird with the high heat oil (or ghee.) Sprinkle the inside cavity with a bit of the seasoning. Rub the spice mix all over the outside of the chicken. Place the lemon inside the cavity. Place the chicken on the wire rack. Using kitchen twine, tie the legs of the bird together and tuck the wings under the bird so that the tips don’t burn.
- BAKE: Roast chicken for 12 minutes at 450ºF, then drop the oven temperature down to 350ºF and continue roasting for 50-70 minutes or until the chicken reads 160ºF on an instant read thermometer when tested in the thickest part. At that point, remove the chicken from the oven, carryover cooking will cook the chicken as it rests and it will hit 165ºF. Let the chicken rest for at least 15 minutes before carving so the juices don't run out.
Notes
- For best results, dry brining the chicken. If you do not dry brine, omit the baking soda.
- A larger chicken will also work for this recipe, however, you'll want to increase 1 teaspoon of salt for every pound of chicken you use over what is listed and you'll also need to roast the chicken for longer; about 15-20 minutes more per pound.
Nutrition
Calories: 431kcal | Carbohydrates: 1g | Protein: 33g | Fat: 32g
