Do you want to make Rotisserie Chicken without the fuss of using Rotisserie equipment? Then, this is the recipe for you. Rotisserie chicken is typically a chicken that is roasted using a rotisserie equipment which rotates the chicken over direct heat – it’s usually very tender and juicy. Did you know – in the United States, Boston Chicken popularized the rotisserie chicken in the early nineties? [Wikipedia] Costco produces these by the thousands and they are sold for a cheaper price than the cost of an actual raw chicken. The only downside to many of these store bought rotisserie chicken is that they contain preservatives/additives and many of them are seasoned in a factory and then shipped to the stores. Yes, I get it they are cheap and taste good (but usually very salty). Why subject yourself to unwanted ingredients?
This Sheet Pan Rotisserie Chicken recipe is a super easy prep – fewer than 10 minutes and it is roasted on a relatively low oven temperature which keeps it moist and juicy on the inside and the skin is crispy and nicely browned. Leftovers taste even better; so go ahead and make two of these at a time. Use the left overs in salads, sandwiches and however else you like to spice up leftovers.
There is no overnight marinating required and the slow roasting process locks in the juices and flavors. In fewer than ten minutes the chicken is ready for a preheated oven and in one hour and fifteen minutes you have the perfect rotisserie inspired chicken. You do want to let the chicken rest for at least fifteen minutes before carving it – this locks in the juices. Enjoy!
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Sheet-Pan Rotisserie Chicken
A delicious easy to make roasted chicken.
- 1 whole organic 5 to 6 pounds chicken
- 2 tablespoon extra virgin olive oil
- 10 cloves fresh garlic crushed
- 2 teaspoon fresh thyme chopped
- 2 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon paprika
- 1 teaspoon all purpose seasoning with cumin
- 1 teaspoon Sazon Con Azafran (Goya – 1 package))
Preheat oven to 350 degrees
Note: Use the roast setting if your oven has the feature.
In a small bowl, add all of the spices, garlic, thyme and olive oil. Use a spoon to mix together to form a paste.
Line a half sheet pan with parchment paper or aluminum foil.
Remove the giblet package from the chicken and reserve for making chicken broth or what ever use you would like.
Rinse the chicken. Use paper towels to dry the chicken thoroughly – inside and out.
Note: Drying the chicken thoroughly is very important – this allows the chicken to not release excess liquid.
Place the chicken on the sheet pan. Use the seasoning paste to season the chicken all over – including seasoning under the breast skin and cavity. Use kitchen twine to tie the legs together.
Roast the chicken for 1 hour and 15 minutes until is is nicely brown in color.
Note: You can use a meat thermometer to test the internal temperature of the chicken – 170 to 180 degrees.
Remove the chicken from the oven and cover loosely with aluminum foil. Let the chicken rest for 15 minutes before carving it.
Carve, Plate, Serve and Enjoy!