Description
This recipe provides a versatile guide for preparing rotisserie chicken, offering instructions for rotisserie grilling, oven roasting, and slow cooking, ensuring a flavorful and tender result.
Ingredients
- 4 tablespoons kosher salt
- 1 tablespoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon pepper
- 1/2 teaspoon cayenne
- 1/2 teaspoon dried sage
- 1/2 teaspoon garlic powder
- 5 pound whole chicken innards discarded
- 1 onion cut into quarters
Instructions
- In a small bowl, whisk together the salt, paprika, onion powder, thyme, pepper, cayenne, sage and garlic powder to combine.
- Pat the chicken dry, inside and out. Rub the chicken inside, outside and under the skin with the seasoning. Refrigerator the chicken for 1 hour or up to 24 hours. Rest for 30 minutes before cooking.
- Stuff the onion inside the cavity and cook as follows:
- For rotisserie, cook over a rotisserie grill for 1 hour and 15 minutes until cooked through. Allow to rest for 10 minutes before carving.
- For oven roasting, preheat oven to 450 degrees. Roast the chicken in a roasting pan for 1 hour or until cooked through. Allow to rest for 10 minutes before carving.
- For slow cooker, place the chicken in the slow cooker and cover. Cook on low for 7 hours or high for 4 hours. Serve immediately.
Notes
- The slow cooker method will yield a fall off the bone chicken so carving will not be necessary.
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- Prep Time: 1 hour - 24 hours (plus 30 minutes rest)
- Cook Time: 1 hour 15 minutes (rotisserie/oven) or 4-7 hours (slow cooker)
- Category: Main Dish
- Method: Rotisserie, Roasting, Slow Cooking
- Cuisine: American