Rotisserie Spiced Chicken!

🍗 Rotisserie Spiced Chicken

Description:

This recipe gives you perfectly seasoned, fall-off-the-bone chicken with a crispy, aromatic skin. You can roast it in the oven, air fryer, or even on a rotisserie spit — and it’s perfect for meal prep, wraps, or salads.

🧂 Ingredients

🐔 For the Chicken:

• 1 whole chicken (about 3–4 lbs / 1.5–1.8 kg), patted dry

• 2 tablespoons olive oil or melted butter

• 1 teaspoon salt

• ½ teaspoon black pepper

• 2 teaspoons smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried thyme (or Italian seasoning)

• ½ teaspoon cumin

• ½ teaspoon chili powder (optional, for mild heat)

• ½ teaspoon brown sugar (optional, for color and flavor)

• 1 lemon, halved

• 3 cloves garlic, crushed

• Fresh herbs (thyme or rosemary) for stuffing (optional)

👩‍🍳 Instructions

1. Preheat the Oven

   • Preheat to 400°F (200°C). Line a roasting pan with foil and place a wire rack on top.

2. Prepare the Chicken

   • Remove giblets, if any, and pat the chicken dry with paper towels — this helps get crispy skin.

   • Rub olive oil or butter all over the chicken (inside and out).

   • Combine all the spices in a small bowl and rub evenly over the chicken.

3. Stuff for Extra Flavor (Optional)

   • Insert lemon halves, crushed garlic, and herbs inside the cavity for added aroma and juiciness.

4. Truss and Roast

   • Tie the legs together with kitchen twine and tuck wings under the body.

   • Roast for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

   • Baste halfway through with pan juices for extra crispiness.

5. Rest and Serve

   • Let the chicken rest for 10–15 minutes before carving to keep it juicy.

   • Slice, serve, and enjoy!

🔥 Air Fryer Method

• Air fry at 370°F (185°C) for 45–50 minutes, flipping halfway through.

• Let it rest 10 minutes before slicing.

💡 Tips & Variations

• 🍗 Crispier skin: Chill the seasoned chicken in the fridge uncovered for 2–3 hours before roasting.

• 🌿 Spice twist: Add turmeric and coriander for a Mediterranean flavor.

• 🧈 Butter baste: Brush with melted butter 2–3 times during baking for an even golden color.

• 🥗 Use leftovers: Great for wraps, sandwiches, soups, or salads.

❓ Q&A Section

Q1: Can I use chicken pieces instead of a whole chicken?
✅ Yes — use thighs, drumsticks, or breasts and bake for 30–40 minutes, adjusting for thickness.

Q2: How do I get that “rotisserie” flavor without a rotisserie oven?
✅ Bake with convection fan on, baste frequently, and let the skin crisp under the broiler for 3–5 minutes at the end.

Q3: Can I meal prep this chicken?
✅ Absolutely! Shred it and refrigerate for up to 4 days, or freeze for up to 2 months.

Q4: What sides go best with it?
✅ Serve with roasted vegetables, mashed potatoes, rice pilaf, or a Mediterranean salad.

Q5: How do I make it spicy?
✅ Add cayenne pepper, chili flakes, or peri-peri seasoning to the spice blend.