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Rotisserie-Style Chicken

My mother used to fix this rotisserie-style chicken when I lived at home, and we called it Church Chicken because Mom would put it in the oven Sunday morning before we left for church. When we got home, the aroma of the roasted chicken would hit us as we opened the door. —Brian Stevenson, Grand Rapids, Michigan
  • Total Time
    Prep: 15 min. + chilling Bake: 1-1/4 hours + standing
  • Makes
    6 servings

Ingredients

  • 2 teaspoons salt
  • 1-1/4 teaspoons paprika
  • 1 teaspoon brown sugar
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 1 broiler/fryer chicken (3 to 4 pounds)
  • 1 medium onion, quartered

Directions

  • Mix the first 7 ingredients. Rub over the outside and inside of chicken. Place in a large resealable plastic bag. Refrigerate 8 hours or overnight.
  • Preheat oven to 350°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Place onion around chicken in pan.
  • Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours. Baste occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.)
  • Remove chicken from oven; tent with foil. Let stand 15 minutes before slicing.
Nutrition Facts
5 ounces cooked chicken: 306 calories, 17g fat (5g saturated fat), 104mg cholesterol, 878mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 33g protein.

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