Rustic Rotisserie Whole Chicken.
I’ve been cooking this delicious rustic rotisserie whole chicken for a long time and just can’t get enough of it. I love cooking whole chickens because they give you so many different meal options. It’s also a low-maintenance dish that requires little prep work or cleanup and perfect when you’re working around the house! If you’re looking for a simple yet scrumptious recipe that will wow your family, this one should do the trick.
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Here’s How To Make Rustic Rotisserie Whole Chicken
The details:
Step 1: Preheat the oven to 325 degrees F.
Step 2: Remove the giblets from the cavity of your chicken, then rinse the chicken thoroughly with water, and pat dry with paper towels.
Step 3: In a small bowl, combine the paprika, salt, black pepper, poultry seasoning, garlic powder, and onion powder.
Step 4: Place the bird breast side up in an oven poof skillet or roasting pan. Drizzle with olive oil and sprinkle the whole bird (both sides) with the seasoning mixture. Top with 2 pats of butter and cover with parchment paper.
Step 5: Roast the chicken breast side up, for 2 hours 15 minutes to 2 1/2 hours (depending on the size of your whole chicken).The last 15 minutes, spoon any juices in the pan over the chicken. Return the chicken to the oven until the meat is tender (165℉) and the skin is dark brown.
Step 6: Let the chicken rest for 5-10 minutes before carving and serving.
I’d love to hear from you, so don’t forget to share it with me on Youtube or Instagram @healthyelizabeth if you make it, so I can share it too!! It’s really exciting to see when you make my recipes!
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Rustic Rotisserie Whole Chicken.
Ingredients
- 1 tablespoon avocado oil
- 1 3 pound Whole Chicken
- 2½ teaspoons paprika
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1½ teaspoons poultry seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons salted butter
Instructions
- Preheat the oven to 325 degrees F.
- Remove the giblets from the cavity of your chicken, then rinse the chicken thoroughly with water, and pat dry with paper towels.
- In a small bowl, combine the paprika, salt, black pepper, poultry seasoning, garlic powder, and onion powder.
- Place the bird breast side up in an oven poof skillet or roasting pan. Drizzle with olive oil and sprinkle the whole bird (both sides) with the seasoning mixture. Top with 2 pats of butter and cover with parchment paper.
- Roast the chicken breast side up, for 2 hours 15 minutes to 2 1/2 hours (depending on the size of your whole chicken).The last 15 minutes, spoon any juices in the pan over the chicken. Return the chicken to the oven until the meat is tender (165℉) and the skin is dark brown.
- Let the chicken rest for 5-10 minutes before carving and serving.
Came out great! Lots of flavor and my whole family loved this. It was a nice change from how I usually roast chicken.