Secrets to Homemade Rotisserie Chicken

You won't believe how easy it is to make this Oven Roasted Rotisserie Chicken.
Made with just a few ingredients and just a few minutes of prep, you are going to love how easy it is to make Homemade Rotisserie Chicken. Plus you can control what goes into your chicken--no soy, corn, dairy, gluten, egg, or preservatives in this recipe!
For the Full Printable Recipe: amindfullmom.c...
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[@SteelyPaw]

That looks great and can be made for one person, as I like left over chicken reheated. I have to pick up the spices you used and a baking tray and rack. I hear ribs are good cooked really slow too. Thanks for your video Kristen, I'll give it a go soon....

[@AMindFullMom]

I hope you enjoy Pete! Leftover rotisserie chicken is always a good thing. If you don't have the pan with a rack, you can place in 9x13 dish--just the skin won't get as crispy! Enjoy!

[@SteelyPaw]

@@AMindFullMom thanks for the extra instructions... The rack actually looks easier to clean as would one of my cast Iron skillets. I'm sure amazon.come has the sheet and wrack. I often broil chicken legs, and I think that set up you have would work for that as well. I take the legs frozen, and put them in my IP for like 10 minutes, than transfer them to the oven and cook until crisp, in fact I think you showed me that also...

[@AMindFullMom]

@@SteelyPaw Yes, you will love that rack then!

[@blaqsuga1]

I hope this is not a stupid question but do I bake it uncovered

[@SteelyPaw]

@@blaqsuga1 I make chicken legs uncovered, rotating them every 15 minutes. If doing an entire chicken, I'd cover it loosely with foil, then right before it's totally done, take the foil off and use the broiler setting to give the skin that nice glaze everyone loves to look at and some love eating it. I'd also coat it with butter first before broiling.

[@normlor7655]

I LOVE THOSE SIMPLE SPICES ON THIS CHICKEN BUT I HAVE A "RONCO SHOWTIME" ROTISSERIE AND EVEN WITHOUT ANY RUB THEY ALWAYS COME OUT DELICIOUS. I'LL TRY YOURS AND LET YOU KNOW. I'M PRETTY SURE IT WILL BA AMAZING!!

[@AMindFullMom]

Thanks so much! I am sure your rub will be fabulous as well.

[@ron56pvi13]

I brine my chicken before roastin on the rotisserie. Ive only added ground pepper after taking out of brine. Should I still use a rub or roast as is?

[@AMindFullMom]

Hey there! Brining poultry is a great idea. I would still add a rub, but omit the salt from the rub.

[@coleary0801]

This is roast chicken, not rotisserie

[@ronyork315]

Need more info on how to make the rub let me know the amounts to use

[@AMindFullMom]

Here is the full printable recipe: amindfullmom.com/oven-roasted-rotisserie-chicken/

[@jimbop4499]

Nice flavoured........skin!
No injection = no internal flavour.

[@nonapittman1080]

This is NOT rotisserie

[@AMindFullMom]

Nope, but it tastes pretty darn close with no special equipment needed.

[@R-Lee-]

But why did you title it rotisserie? because I just got a new rotisserie and I'm looking for tips and tricks on cooking actual rotisserie chickens. I mean the recipe looks good, but I'm kind of wanting to see actual rotisserie and then I got three and a half minutes in and realize this wasn't rotisserie.

[@AMindFullMom]

@@R-Lee- I am sorry this misled you. This is for people looking to make a rotisserie type of chicken without the need for another appliance.

[@luke5767]

Looks delicious, but with all due respect this isn't a "rotisserie" chicken....... it's a roasted chicken.

[@AMindFullMom]

Very true, but it delivers similar flavors.

[@terri6645]

This does not seem to be a rotisserie chicken. It seems more like a baked chicken. I do not consider them the same thing.

[@AMindFullMom]

It is very much a baked chicken, but the results rival a rotisserie chicken without the need for any special equipment.