chicken, mains

Delicious Rotisserie Chicken in a Regular Oven

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Rotisserie chicken is known as a cheap protein source, but it’s capable of so much more. Rotisserie chicken with succulent meat,  crispy skin, and perfect seasoning is a delight for the taste buds only achievable by making it at home. While rotisserie chicken is often made with specialized rotisserie equipment, you can achieve fantastic results with just a regular oven.

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How It’s Done In a Regular Oven

Usually rotisserie chicken is made in a rotisserie oven, hence the name. This recipe can be made in a regular home oven. All you need is two pieces of specialty equipment:

Large metal S hook

Butcher’s twine

This novel method is one I believe pioneered by Adam Ragusea. I’ve adopted it for my rotisserie chicken recipe because it was by far the easiest and cheapest way to recreate a rotisserie setup in a home oven. The steps are unique but surprisingly simple:

Prepare the twine: Cut approximately 3 feet of butcher’s twine.

Secure the body: Starting from the top of the chicken, loop the twine down the length of the chicken’s body, in between the breasts and down the spine. 

Tie the twine: Bring the ends of the twine together between the legs. Tie a knot near the base of the cavity. 

Secure the legs: Place one leg over the other. Using the excess twine, tie a double knot to secure the legs together. Make sure it’s tightly secured.

Attach the S-hook: Take one end of a large metal S-hook and loop it in between the tied legs. The hook should be securely attached and ready to hang in the oven.

Delicious Rotisserie Chicken in a Regular Oven



Cooking time






  • 1 raw whole chicken (about 4 lbs)

  • 2 tsp kosher salt

  • ½ tsp black pepper

  • 2 tsp smoked paprika

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp dried thyme

  • 1 tbsp neutral oil


  • Place the chicken on a tray lined with a wire rack. Mix the salt, pepper, paprika, garlic powder, onion powder, and dried thyme together. Rub the seasoning mix on all sides of the chicken. Place the chicken uncovered in the fridge overnight.
  • If the oven has three racks, remove the middle one. Place the top rack as high as possible and the bottom rack as low as possible in the oven. Preheat to 425 F. Set it to convection or roast if possible.
  • Cut a piece of butcher’s twine about 3 feet long. Loop it around the length of the chicken’s body. Tie a knot at the base of the cavity near the legs. Bring the legs together one over the other. Use the excess string to secure the legs together. Secure one end of the S hook in between the tied legs.
  • Place the tray on the bottom rack. Fill with enough water to cover the whole surface of the tray to prevent drippings from burning. Using the free end of the S hook, hang the chicken on the top rack directly over the center of the tray, ensuring that it will catch all drippings.
  • Roast in the oven for 70-80 minutes, or until the deepest part of the breast reads a little under 165F. As it roasts, refill the water in the tray if it has evaporated. Remove from oven and rest on a wire rack for at least ten minutes before carving.

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