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This recipe for Rotisserie Chicken creates a juicy, tender roast chicken that stands on its own or is perfect to use in any dish that calls for cooked chicken. Perfect for Fall dinners!
1 small fryer chicken about 3.5lbs
1 tablespoon olive oil
½ teaspoon paprika
¼ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
salt & pepper to taste
Combine all seasonings in a small bowl and mix well. To prepare chicken, dab dry with paper towels. Rub the outside of the chicken with olive oil and season generously with the spice mixture. Gently fold the wings behind the chicken. Using kitchen twine, tie the legs together.
Preheat oven to 450°F. Place chicken breast side up in a small dish. Roast 12 minutes, reduce heat to 350°F and cook an additional 60-70 minutes or until chicken reaches 165°F. Rest 15 minutes before carving.