Rotisserie Chicken (using a conventional oven)
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You may have all seen my rotisserie chicken recipe using an air fryer/instant omni plus 11 in 1. This version here is similar as far as preparing your chicken, and the herbs and seasoning used in making this dish. The only difference is with your conventional oven, you will need to cook it a bit longer. The good news is you do not have to worry about keeping it a certain weight limit, as this one does not sit on a rotisserie spit. In addition, you will not need to separate the leg quarters from the chicken. The result is practically the same. I hope you enjoy this one!
Rotisserie Chicken (Using your conventional oven)
Equipment
- Roasting Pan
- Aluminum Foil
- Butcher Knife
- Butcher's Twine
- Small Mixing Bowl for Dry Rub
- Small Pan to melt butter (Can also melt in microwave if you would like)
- Scissors or knife to cut twine
- Marinating brush
Ingredients
- 1 whole roasting chicken
- 1/2 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground coriander
- 1/4 teaspoon chili powder
- 1/2 stick (or 4 tbsp) butter (melted)
Instructions
Trussing the chicken
- Using your butcher twine, make sure your piece is long enough to go around the chicken at least twice. Place your string under the chicken wings and bring the string up and over the wings and pull tightly to hold the wings to the body. Bring the string up over the legs and tie tighly, then go back under the chicken legs and tie again. (NOTE: there are a lot of videos on YOUTUBE.com regarding trussing a chicken if you would like to learn how to do this)
- Then I go lengthwise from top to bottom. If there is any way to tuck the tips of the wings into some of the twine, go ahead and do so. This is what mine looked like. Since you are not putting this on a rotisserie spit, it does not have to be perfect. Your chicken will not be continuously rotating so nothing will flop around. This move is to rather keep everything close together so it cooks evenly. 🙂
Dry rubbing the chicken
- In a small mixing bowl, put your garlic powder, onion powder, salt, pepper, ground coriander, chili powder, paprika and mix together.
- In a small sauce pan or in the microwave, melt your butter
- Once melted, take your marinate brush and brush the chicken all over with the butter. (NOTE) you can also use olive oil if you feel it's a safe fat for your diet. 🙂
- Sprinkle your dry rub all over the chicken, making sure to get into all the nooks and crannies for flavor!
- Preheat your oven to 325F.
- Once your chicken is dry rubbed, line your roasting pan with aluminum foil, and place your chicken breast side down. This will allow the juices to to cook through the chicken from top to bottom, keeping the chicken breast more moist.
- Take your dry rubbed chicken and place it into the oven at 325F for two hours. After the first hour, pull the chicken out and make sure it's not cooking too fast on the outside. If it is, cover the chicken loosely on top with a piece of tin foil.
- About 15 minutes prior to it being ready, flip your chicken over and let the breast side brown in the oven.
- After your chicken is done, take it out of the oven and let it rest for 15 minutes. Go ahead and carve the chicken and put on a platter. You are ready to eat!! 🙂
Nutrition