Say goodbye to grocery store rotisserie chicken.
I used to buy those rotisserie chickens you find at Walmart or any local grocery. You know those little chickens that cost five or six bucks.
But since perfecting my own recipe, I’ll never buy another rotisserie chicken that’s been sitting under the heat lamps for who-knows-how-long ever again. My chickens are juicy and tasty! And it takes less than two hours to make.
I love roasting a whole bird and serving it with potatoes and greens. And then the following evening’s dinner I use leftovers to make homemade chicken noodle soup or chicken and dumplings. (Those recipes will be coming.)
Total Time: 2 hours
Preparation Time: 15 minutes
Cooking & Resting Time: 1 hour and 45 minutes
Oven Temperature: 350′ F
- one 3-pound whole chicken
- 1 Tbsp onion powder
- 1 Tbsp smoked paprika
- 1 Tbsp minced garlic
- salt and pepper to taste
- 1 cup butter, divided
- 2 stalks of celery
- 2 medium carrots
- Preheat oven to 350’F.
- Remove giblets from chicken, rinse the bird, then pat it dry.
- Cut the celery and carrots into 2–3 inch pieces and place half of them in the bottom of the roasting pan.
- Place chicken on top of carrots and celery in a roasting pan. Season generously inside and out with onion powder, paprika, garlic, salt, and pepper.
- Place 3 or 4 tablespoons of butter inside the chicken cavity. Place remaining tabs of butter all over the bird’s exterior.
- Place the rest of the carrots and celery inside the chicken cavity.
- Bake uncovered for 1 hour and 15 minutes (to a minimum internal temperature of 180 degrees F).
- Remove from oven and baste with melted butter and drippings inside the roasting pan.
- Cover with aluminum foil and allow the bird to rest for 30 minutes before serving.
Often I’ll bake two chickens at the same time and throw one of them into the freezer (after it cools and I shred it) to use in another recipe at a later date. If you decide to do this, remember to check the internal temperatures of your birds in order to make certain they’re done. Your cooking time will vary a little bit with two birds in your oven.
Once you try this chicken you’ll be hooked on its taste as well as how easy it is to make. I’ve made it ahead of time and brought it along cold to serve on a picnic before too. It goes well with macaroni or potato salad.