This rotisserie-style oven roasted chicken is tender and juicy in the center with a crisp, golden skin and rich, herbaceous flavor throughout. My version is simple to prepare and is a great option when feeding a crowd.
Roasted chicken is my favorite food. On the outside, you’ve got crispy, golden brown skin that’s been seasoned to perfection. And then on the inside, there’s this beautiful fall-off-the-bone meat. And when you top that all off with some melted herbed butter, it’s out-of-this-world delicious.
I also include veggies for a complete meal without a lot of extra work. My recipe creates a rotisserie-style chicken like you would get from your local grocery store, but it’s a lot more flavorful. Try it out, and you’ll never buy a whole roasted chicken again.
Recipe Ingredients
See the recipe card below for the complete ingredients list and instructions.
For the Roast Chicken and Vegetables
- Seasoning Blend – I prepare a homemade blend of sweet paprika, garlic powder, freshly cracked black pepper, dried thyme, and crushed bouillon powder. That said, you can mix and match whatever you have on hand to make this your own.
- Oil – Use a high-quality olive oil to coat the bird, ensuring the seasonings stick, the meat stays tender and juicy, and the skin becomes nice and crisp.
- Kosher Salt – I use salt throughout the entire process to brine the bird and enhance the rest of the ingredients.
- Whole Chicken – I use a four-pound chicken. If yours is larger, adjust the other ingredients as needed to coat and season it completely.
- Veggies – Potatoes, carrots, shallots, and leeks cook with the chicken, becoming tender and absorbing any drippings from the bird, which creates incredible flavor.
- Chicken Stock – This adds flavor to the veggies and helps to almost steam the bird, contributing to the texture. Plus, you can use it as a dipping sauce when serving.
For the Compound Butter
- Butter – I prefer to use salted butter, but unsalted will also work.
- Orange Zest – This adds a bright flavor that balances the richness of the fats.
- Fresh Herbs – I prefer to use chopped parsley and fresh thyme.
- Salt and Pepper – Adjust to taste.
How to Roast a Whole Chicken Rotisserie Style
1. Prepare the Chicken
Making a whole roasted chicken requires a bit of planning. So, be sure to read the instructions carefully a couple of times through before you begin.
Tip: Don’t rub the seasonings! Sprinkle them over the bird for an even coating.
Tip: Save the leftover bones to make homemade chicken stock.
2. Make Compound Butter
This is optional, but I love to serve my chicken with homemade compound butter. Not only does it add incredible flavor, but it’s surprisingly easy to make.
Oven Roasted Whole Chicken Recipe
Equipment
- 1 Small Mixing Bowl
- 1 Wire Rack
- 1 Deep Roasting Tray
- 1 Meat Thermometer
- 1 Food Processor
Ingredients
For the Roast Chicken and Vegetables
- 1 teaspoon (3 gram) sweet paprika
- 1 teaspoon (3 gram) garlic powder
- 1 teaspoon (½ gram) dried thyme
- 1 sprig rosemary
- 1 teaspoon (2 gram) freshly cracked black pepper
- 1 chicken bouillon cube, crushed
- 1 (4 pound / 64 ounce) whole chicken
- 1 cup (217 gram) olive oil, plus more if needed
- kosher salt, to taste
- 1 pound (454 gram) baby Yukon Gold potato, sliced in half
- 3 medium carrot, peeled and roll cut
- 1 pound (454 gram) shallot, peeled
- 2 large leek, pale green and whites only, quartered
- ¼ cup (2 fluid ounce) chicken stock
- parsley, chopped (for garnish)
For the Compound Butter
- 1 stick salted butter, softened
- 1 orange, zested
- 1 tablespoon (3 gram) fresh thyme
- 1 tablespoon (3 gram) chopped parsley
- kosher salt and black pepper, to taste
Instructions
Roast the Chicken and Vegetables
- In a small mixing bowl, add the paprika, garlic powder, thyme leaves, rosemary leaves, black pepper, and bouillon, and mix well.1 teaspoon sweet paprika, 1 teaspoon garlic powder, 1 teaspoon dried thyme, 1 sprig rosemary, 1 teaspoon freshly cracked black pepper, 1 chicken bouillon cube
- Place a wire rack into a deep roasting tray. Add the chicken to the rack, pat dry with paper towels, and lightly drizzle oil on both sides of the bird. Season assertively with salt. Then, sprinkle the reserved spice mixture over the top.1 whole chicken, 1 cup olive oil, kosher salt
- Chill in the refrigerator, uncovered, for eight to twelve hours, but no more than twelve hours.
- Once the chicken is ready to cook, preheat the oven to 300°F (149°C).
- Remove the wire rack from the sheet tray, and rinse any excess salt or chicken juice from the bottom. Add the potatoes, carrots, shallots, leeks, and chicken stock to the bottom of the pan. Then, season with salt, and drizzle olive oil on top.1 pound baby Yukon Gold potato, 3 medium carrot, 1 pound shallot, 2 large leek, ¼ cup chicken stock
- Place the wire rack on top, and set the chicken on top. Lightly drizzle oil over the top of the chicken and season with a bit more salt.
- Bake for three to three and a half hours, drizzling additional oil over the surface of the skin every 30 minutes, or until the skin turns a deep golden brown, the drumsticks are very pliable, and the thickest part of the chicken thigh reaches an internal temperature of 160°F (71°C).
- Remove the chicken from the oven, and allow it to rest on the rack, uncovered, for 15 minutes.
Make the Compound Butter
- In the bowl of a food processor, add the butter, zest, thyme, parsley, salt, and pepper. Pulse to combine until the fresh herbs are well distributed.1 stick salted butter, 1 orange, 1 tablespoon fresh thyme, 1 tablespoon chopped parsley, kosher salt and black pepper
- Add the butter to a large piece of plastic wrap. Fold the plastic wrap over the butter, and shape it into a rough log. Using a long, straight object like a ruler can help shape it.
- Twist the ends of the plastic wrap. Then, roll the log to tighten the wrap and form a compact shape. Refrigerate until ready to use.
Serve
- Once the chicken has rested, transfer it to a cutting board. Remove both breasts from the bone. Then, slice into half inch slices against the grain.
- Remove the chicken thighs, the drumsticks, as well as the wings. Transfer to a serving platter with the roasted vegetables.
- Spoon any remaining juices over the top.
- Add a few slices of compound butter over the chicken and vegetables. Top with fresh parsley (if desired), and serve immediately.parsley
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Frequently Asked Questions
A general rule of thumb is to allow for about 25 minutes per pound. However, cooking times will vary based on your oven and the size of the chicken. So, I recommend keeping a close eye on the oven and starting to check for doneness after 90 minutes of cooking, adjusting as needed until the internal temperature reaches 165°F (74°C). I find that three to three and a half hours is usually plenty of time in the oven for a whole chicken to roast completely.
Since we roast our chicken with vegetables, this recipe makes for a complete meal on its own. However, you can always add more sides like mashed potatoes, mac and cheese, dinner rolls, or a salad.
Yes, once cool, you can transfer leftover chicken to an airtight container. It will stay fresh in the refrigerator for three to four days or in the freezer for three to six months.
So so good, love it