Rotisserie-Style Roast Chicken

Why buy a rotisserie chicken from the grocery store? (Well, we know why. Because it’s easy and that’s A-OK). But if you’re trying to up your meal planning game and you have the time to do a little batch cooking, this rotisserie-style roast chicken recipe is super-dee-duper easy to double up and leaves you with just as many options afterwards to make up new meals.

What’s so funny about how we’ve adapted this from a Gwyneth Paltrow recipe is, can you actually imagine her stressing out about meal planning or batch cooking? Or grabbing a rotisserie chicken from the grocery store?

Rotisserie-Style Roast Chicken Recipe

You’ll Need

1 3½–4 lb whole chicken, washed and dried
2 Tbsp salted butter, room temperature
1 tsp garlic powder
1 tsp smoked sweet paprika
Coarse salt and fresh ground pepper

Prep and Cook

1

Preheat the oven to 400°F.
Mix the butter together with the garlic powder and smoked paprika and set aside.
2

Gently separate the skin from the breast by inserting your fingers between the skin and breast and loosening the attachment.
Generously season the chicken with salt and pepper and rub the butter all over the chicken including the legs, back, wings, and breast.
3

Tuck the wings underneath the bird and tie with a piece of kitchen twine, if desired.
Tie the legs together with a second piece of twine and place the chicken on its side in a large cast-iron skillet.
Roast for 25 minutes.
4

Turn it over to its other side and sprinkle with a few tablespoons of water.
Return the chicken to the oven and roast for an additional 25 minutes.
Turn it on its back and roast for 10 minutes.
Turn it on its breast and roast for a final 10 minutes.
5

Remove the chicken from the oven and transfer to a cutting board, breast-side up.
Let rest for 10–15 minutes before carving and serving.