The aroma of roasting rotisserie chicken is enough to send any carnivore into a tizzy. Rotisserie cooking roasts in constant rotation, allowing drippings to fall away from the chicken, preventing it from stewing in its own juices. Even if you don’t have a rotisserie oven, cooking chicken rotisserie-style in a conventional oven is still possible. With the right tools and methods, you can cook a rotisserie-style chicken rich in flavor and juiciness.
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Remove giblets package from the chicken's cavity. Check tail cavity for kidneys and remove. Rinse chicken with cold water and pat dry with paper towels; less moisture allows for crispier, rotisserie-style skin.
Season the cavity with salt and pepper. Add one or more ingredients into the cavity, if desired, such as lemon quarters, apple quarters or garlic cloves. Don’t overstuff.
Cut approximately 3 feet of kitchen twine. Truss chicken, breast side down, keeping the wings and legs close to the body. Lay twine down under the tailbone, looping each end around the legs. Cross twine, bringing legs together and then looping around the front of the chicken and over the wings. Pulling tightly and tie a knot in the twine under the neck bone. Trim excess twine.
Brush chicken with olive oil or butter and season with salt and pepper. Add flavorful marinades or rubs if desired. Mix your own favorite spice blend or keep it simple by rubbing on thyme and smoked paprika or lemon-pepper, garlic and rosemary.
Place the chicken, breast side down, on a V-rack -- which raises poultry up and away from grease and drippings -- inside a roasting pan, allowing juices to flow into the leaner areas of the chicken, keeping it moist.
Position the oven rack in the center of the oven and preheat to 450 degrees Fahrenheit. Place roaster in preheated oven.
Roast the chicken for about 30 minutes. Insert tongs into the cavity and turn the chicken over on its back. Roast for an additional 30 minutes.
Insert a meat thermometer into the thigh. When the temperature reads 165 to 170 F, remove the chicken from the oven. Lift it onto a cutting board and tent it with foil. Allow the roasted chicken to rest for at least 15 minutes.