Rotisserie Chicken

As easy and cheap as it is to buy cooked Rotisserie Chicken at the stores now a days, this homemade Rotisserie Chicken is worth making because it turns out perfect every time. The chicken becomes golden brown and delicious when I cook it in my rotisserie. The entire house smelled amazing! I came up with a special blend of herbs using some that I dehydrated from our herb garden. Now you don’t have to cook the chicken on a rotisserie if you don’t have one. You can still use my blend of spices for a great tasting chicken fixed any other way.

I decided to make this while my grandkids were here because I find it fascinating watching the chicken go round and round while it cooks and figured they would too…..they slept through the entire cooking process!  Before my six year old granddaughter fell asleep I was able to show the raw chicken to her. I showed her the wings, where the throat was and the legs. I proceeded to pull out the neck, gizzard and liver from inside the cavity explaining to her what they were. She said “GROSS I’m not eating that!” Well so much for grandma’s cooking lesson for the day….hahaha


Start by mixing up the herbs.


Push the chicken onto the spit of the rotisserie, tie up the legs and wings and rub the herbs all over the chicken.


I cooked my chicken 20 minutes per pound. When it was done, I let it rotate on the rotisserie, with the heat off, for 10 minutes so the juices stay inside when I cut into it. It turned out so moist and flavorful!

Rotisserie Chicken



<<< 1 tsp each >>>

sea salt

ground paprika

garlic powder

dried thyme

dried rosemary

dried sage

dried parsley


Rinse off your chicken, inside and out, making sure there aren’t any pin feathers left in the chicken. Put the chicken on the spit and tie up the legs and wings. Mix the herbs together in a small bowl. Sprinkle the entire bowl of herbs evenly onto the chicken. Place the chicken in the rotisserie and cook according to the manufactures instruction. Turn off the heat and let the chicken rotate another 10 minutes so that the juices stay in the chicken. Carefully remove from the rotisserie, slice and serve!




Categories: Chicken


  1. Looks and sounds amazing, Diane! Wondering if this could be done in a crock pot? I have many 9-10 hour days and it would be amazing to have this waiting! Plus, it would make good chicken salad! Yum!

    • Absolutely! I have made chicken in the crockpot many times. When I make mine I put about 1/2 cup of water in the bottom just to wet the bottom of the crockpot. The chicken makes fat drippings for moisture. If you have a large crockpot you could even put a thin crumbled layer of foil on the bottom to keep the chicken out of the melted fat. I would only do this if you want to eat the skin. I usually discard the skin when I cook chicken in the crockpot so I don’t use foil. Just make sure the breast temperature is at least 165 degrees before eating. Thanks Jo!

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