Rotisserie Chicken

Ingredients

• 1 5 to 6 pounds whole chicken, giblets removed
• 2 tablespoons kosher salt
• 1.5 teaspoons black pepper, freshly ground
• 1.5 teaspoons garlic powder
• 1.5 teaspoons onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 tablespoons extra-virgin olive oil
• 1 whole fresh lemon, halved
• 4 whole fresh thyme sprigs
• 2 whole fresh rosemary sprigs

Instructions

1. 1

   Remove the chicken from the refrigerator 30 minutes before cooking — bringing it to room temperature ensures even cooking throughout and helps the skin crisp up nicely. While it rests, preheat your oven to 425°F.

2. 2

   Pat the chicken completely dry inside and out with paper towels, including the cavity. Drying the skin is essential — moisture is the enemy of crispy, golden skin. You should hear the paper towels crinkle loudly as you work; if the bird still feels damp, use fresh towels.

3. 3

   In a small bowl, whisk together 2 tablespoons kosher salt, 1.5 teaspoons freshly ground black pepper, 1.5 teaspoons garlic powder, 1.5 teaspoons onion powder, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary. This dry rub will create a flavorful crust.

4. 4

   Pour 2 tablespoons of extra-virgin olive oil into the spice mixture and stir until it resembles wet sand — this helps the rub stick to the skin and promotes browning.

5. 5

   Place the chicken on a cutting board and rub the spice mixture all over the outside of the bird, using your hands to work it under the skin at the thighs and breast, and making sure to coat every crevice. Don't forget the wings and legs — these have the most skin and benefit from extra seasoning.

6. 6

   Stuff the cavity with the halved fresh lemon and the fresh thyme and rosemary sprigs — these will perfume the bird from the inside as it roasts.

7. 7

   Tuck the wing tips under the chicken's body and tie the legs together with kitchen twine. This compact shape ensures even cooking and helps the chicken retain its juices.

8. 8

   Place the chicken breast-side up on a roasting pan or rimmed sheet pan. Set the pan in the center of your preheated 425°F oven.

9. 9

   Roast for 60 to 75 minutes, depending on the size of your bird. The chicken is done when the internal temperature reaches 165°F at the thickest part of the thigh (where the thigh meets the breast), measured with an instant-read thermometer inserted without touching bone. The skin should be deep golden brown and crackle when you tap it.

10. 10

    Remove the chicken from the oven and transfer it to a cutting board — this is crucial. Let it rest undisturbed for 10 minutes; during this time, carryover heat will gently cook the meat further and the juices will redistribute throughout, ensuring moist, tender meat instead of dry fibers.

11. 11

    Carve the chicken by first removing the legs (thigh and drumstick together), then the wings, and finally slicing the breast meat away from the breastbone. Arrange on a platter, drizzle with any pan juices, and serve immediately while the meat is still warm and the skin is at its crispiest.

Tools you’ll need

• instant-read thermometer
• roasting pan or rimmed sheet pan
• kitchen twine
• cutting board
• paper towels
• small mixing bowl
• whisk

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