Rotisserie Chicken Recipe

Prepare the bird

Pat the whole chicken dry inside and out with paper towels. Tuck the wing tips under and tie the legs together with kitchen twine (trussing) so it cooks evenly.

Make the marinade

In a small bowl combine 3 tbsp olive oil, minced garlic, ground cumin, smoked paprika, dried oregano, 2 tbsp fresh lime juice, 2 tbsp kosher salt, and 1 tsp freshly ground black pepper. Whisk until combined.

Season and stuff

Rub the marinade all over the chicken, under the skin of the breasts and thighs where possible, and inside the cavity. Place the quartered onion and halved poblano into the cavity to add moisture and flavor.

Marinate

Cover the chicken and refrigerate for at least 2 hours and up to overnight. Bring the chicken to room temperature for 30 minutes before roasting.

Preheat oven / set up rotisserie

Preheat oven to 425°F (220°C) for the initial roast. If using a rotisserie spit, follow manufacturer instructions and preheat to a medium-high setting (about 375–400°F / 190–205°C equivalent). Place a shallow roasting pan with a rack under where the chicken will sit to catch drippings.

Roast

If using a conventional oven: place the chicken breast-side up on a rack in the roasting pan. Brush lightly with 1 tbsp olive oil. Roast at 425°F (220°C) for 15 minutes to develop color, then reduce heat to 375°F (190°C) and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 160–165°F (71–74°C), about 45–60 more minutes depending on size. If using a rotisserie: secure the chicken on the spit, balance it, and cook according to your rotisserie until the same internal temperature is reached and skin is deeply browned, about 1 to 1¼ hours total. Rotate pan position if necessary for even browning.

Rest

Remove the chicken from the oven or rotisserie and transfer to a cutting board. Tent loosely with foil and rest 15 minutes to allow juices to redistribute; temperature will rise a few degrees during resting.

While the chicken marinates or roasts, combine 1 cup apple cider vinegar, 1 cup water, 2 tsp granulated sugar and 1 tsp kosher salt in a small saucepan. Heat until sugar and salt dissolve, then remove from heat. Place thinly sliced red onion in a jar or bowl and pour the warm pickling liquid over the onions, pressing them down to submerge. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best 1–2 hours) before serving. Store up to 2 weeks refrigerated.

In a blender or food processor combine 1 cup sour cream, 1 cup packed fresh cilantro (stems removed), 2 tbsp lime juice, 1 tsp lime zest, 1 garlic clove, 1 tsp kosher salt and 1 tsp black pepper. Blend until smooth. Adjust consistency with up to 2 tbsp water, adding 1 tsp at a time until you reach a pourable but thick crema. Taste and adjust seasoning. Refrigerate until ready to use.

Carve the rested rotisserie chicken into pieces: breasts, thighs, drumsticks and wings. Arrange on a serving platter.

Remove the pickled red onions from the brine and drain well. Scatter pickled onions and reserved roasted poblano/onion slices (if you roasted halves) over the chicken.

Drizzle the cilantro-lime crema across the chicken or serve on the side. Crumble 3 oz queso fresco over the top and sprinkle 1/2 cup chopped cilantro leaves. Serve with lime wedges.

Optional: Spoon 1/4 cup of the pan drippings over carved chicken for extra flavor.