1-Getting started with rotisserie chicken is easier than you think, and this guide walks you through each step to ensure success. Begin by mixing your spices to create a rub that infuses the meat with rich flavors. Preparation takes just about 5 minutes, setting the stage for a meal that’s ready in under two hours depending on your method.

2-First, mix the spices in a bowl: combine 2 teaspoons paprika, 1 1/2 teaspoons thyme, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Remove the giblets from the chicken and pat it dry for better seasoning adhesion. Optionally, truss the chicken to help it cook evenly, which is a simple step using kitchen twine.

3-For the traditional rotisserie method, skewer the trussed chicken and rub it with the spice mix without oil. Cook it according to your rotisserie appliance’s instructions for about one hour, then let it rest for 10 minutes before carving. If you prefer the oven method, preheat your oven to 425°F (220°C) and position the rack at the lowest level. Place the trussed chicken in a roasting pan or cast iron skillet, brush it with 2 tablespoons of olive oil, and rub on the spice mix.

4-Baking and Basting Tips Bake the chicken uncovered for 70 to 80 minutes, or until it reaches an internal temperature of 165°F (74°C). Remember to baste every 15-20 minutes with the pan juices or a bit of olive oil to keep the skin crisp and moist. For a slower option, place the seasoned chicken in a slow cooker and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours, though this won’t give you crispy skin.

5-After cooking, let the chicken rest for 10 minutes to lock in juices. When using chicken pieces instead of a whole bird, adjust the baking time to 30-45 minutes. Trussing helps with even cooking, and you can refrigerate the spice-rubbed chicken for up to 24 hours ahead. If roasting two chickens, the baking time stays the same, and don’t forget you can thicken pan drippings with cornstarch or flour for a quick gravy.