Rotisserie Chicken Recipe

Combine 8 cups water, 1 cup kosher salt, 1/2 cup sugar, peppercorns, bay leaves, smashed garlic and thyme in a large pot or heatproof container. Stir until salt and sugar dissolve. Cool completely to room temperature (use ice or chilled water to speed cooling if needed).

Submerge the whole chicken in the cooled brine, cover and refrigerate 4–8 hours (no more than 12 hours). For best results with a 3.5–4 lb bird, 6 hours is ideal. Remove chicken from brine, discard brine, and pat chicken thoroughly dry inside and out with paper towels.

Preheat oven to 425°F (220°C) for roasting, or prepare a rotisserie setup on a grill per manufacturer instructions. If using oven, place a rack in a roasting pan.

With chicken dry, tuck wing tips behind the back and tie the legs together with kitchen twine (trussing) to ensure even cooking and compact shape for rotisserie-style browning.

Rub the chicken all over with 2 tablespoons olive oil or melted butter, making sure to coat the skin evenly for browning.

In a small bowl, combine smoked paprika, garlic powder, onion powder, dried oregano, black pepper and 3/4 teaspoon kosher salt. Rub this dry spice mix evenly over the oiled chicken, including under the skin where possible over the breast for more flavor. Insert the halved lemon into the cavity along with any reserved thyme or garlic if desired.

Using a rotisserie on a grill

Secure the trussed chicken on the rotisserie spit according to your rotisserie’s instructions, balancing it so it spins evenly. Set up the grill for indirect medium heat (around 375–400°F / 190–205°C). Roast with the rotisserie motor on for approximately 55–75 minutes, or until an instant-read thermometer inserted into the thickest part of the breast reads 160°F (71°C). Allow for carryover heating to reach 165°F (74°C).

Using an oven (to emulate rotisserie)

Place the trussed chicken breast-side out on a rack in a roasting pan. Roast at 425°F (220°C) for 15 minutes to jump-start browning, then reduce oven temperature to 375°F (190°C) and continue roasting for 35–50 minutes until the thickest part of the breast reaches 160°F (71°C). If desired, after roasting turn the oven to broil for 2–4 minutes while watching closely to crisp the skin.

Regardless of method, remove chicken from heat when the breast temperature is 160°F; tent loosely with foil and let rest 10–15 minutes. The internal temperature should rise to 165°F (74°C) during resting.

Transfer the rested chicken to a cutting board. Remove kitchen twine and carve: slice breast meat off the bone in even slices, then remove legs and thighs and wings if desired.

Taste and adjust seasoning: sprinkle a little extra kosher salt and chopped parsley over the sliced breast if needed. Serve immediately.