Rotisserie Chicken Recipe

If using the brine, combine 8 cups water, 1/2 cup kosher salt, 1/4 cup sugar, 1 tablespoon peppercorns, 2 bay leaves, 4 smashed garlic cloves, and 4 sprigs thyme in a large pot. Stir until salt and sugar dissolve. Cool completely to room temperature (use ice if needed).

Submerge the whole chicken in the cooled brine, weight it down if needed, and refrigerate for 4–8 hours (up to 12 hours for very juicy meat). Do not brine longer to avoid overly salty texture.

Remove chicken from brine, discard brine, and pat the chicken very dry inside and out with paper towels. Let sit uncovered in the refrigerator for 1–2 hours if possible to dry the skin further (this promotes crispiness).

Preheat your rotisserie setup or oven: for rotisserie spit set heat to medium (350–375°F / 175–190°C). If using oven, preheat to 425°F (220°C) and prepare a roasting pan with a rack.

In a small bowl combine 2 tablespoons olive oil or softened butter, 1 tablespoon kosher salt, 1 teaspoon ground black pepper, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon cayenne (if using). Mix to form a paste.

Rub the seasoning paste all over the chicken, under the skin over the breasts (gently separate skin and smear), and inside the cavity. Place the halved lemon and 2 sprigs of fresh herbs into the cavity.

Tie the legs together with kitchen twine and tuck the wing tips under the body to ensure even rotation and prevent burning.

If using a rotisserie: Secure the chicken on the spit rod, balancing it so it spins evenly. Place a drip pan beneath to catch juices. Start the rotisserie motor and roast with lid closed at medium heat (350–375°F / 175–190°C) for about 1 to 1 1/4 hours for a 4–5 lb chicken. Cook until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) registers 165°F (74°C).

If using the oven: Place the chicken breast-side down on the rack over the roasting pan. Roast at 425°F (220°C) for 15 minutes to help crisp skin, then reduce heat to 375°F (190°C) and roast for an additional 40–55 minutes, basting once with pan juices if desired. Finish when thigh temperature reaches 165°F (74°C).

During the last 5–10 minutes, if the skin is not browned enough, increase heat to 450°F (230°C) or move to a higher rack to crisp. Watch closely to avoid burning.

Remove the chicken from the rotisserie or oven. Transfer to a cutting board and tent loosely with foil. Let rest 10–15 minutes to allow juices to redistribute.

Untie the legs, remove the spit (if used), and carve: remove legs and thighs, then wings, then slice the breast meat off the bone. Serve with pan juices or strained drippings, and reserved roasted lemon halves.