Make succulent restaurant-quality DIY Lemon Rotisserie Chicken at home with a zing of lemon and a hint of smoke and spice. With crispy, seasoned skin and tender meat, this homemade version is so much better than store-bought – you’ve got to try it!
Juicy chicken and crispy skin come together with a flavorful blend of spices in this delicious DIY Lemon Rotisserie Chicken. Cook it up on the weekend and enjoy roast chicken all week in recipes like enchiladas, salads, sandwiches, casseroles or soups. With an incredibly tasty and wholesome homemade roast chicken, you can skip store-bought and feel good about what you feed your family.
DIY Rotisserie Chicken Essentials
Despite the cooking time, actual prep for this DIY Lemon Rotisserie Chicken is super easy. You’ll need a GoodCook 15×11” Roast Rack Pan to make this at home. Gather your ingredients, fire up your oven and get ready to roast up a delicious chicken!
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DIY Lemon Rotisserie Chicken
Juicy, restaurant quality chicken with a zing of lemon and a hint of smoke and spice.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 9 hours 15 minutes
- Yield: 2 whole chickens
- 4 teaspoons kosher salt
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon fresh ground black pepper, about 10 cranks
- 1/2 teaspoon garlic powder
- 2 small onions, quartered
- 4 garlic cloves
- 2 lemons, one cut in half, one cut into round slices
- 2 (4 lb.) whole chickens
- Butcher’s twine
In a small bowl, mix together all dry seasonings, salt through garlic powder.
Rinse the chicken cavities under cold water, removing and discarding giblets. pat the chicken dry with paper towels.
Rub 4 teaspoons of the seasonings on the outside of each bird, and ½ teaspoon in each cavity. Place 4 quarters of onion, and 2 smashed garlic cloves in the cavity of each bird. Working with one chicken at a time, pull the legs together and wrap ends with butcher’s twine to hold the legs close to the body. Wrap each bird in a double layer of plastic wrap. Place in refrigerator overnight, or for at least 4 hours.
Preheat oven to 250 F.
Remove plastic wrap. Squeeze half a lemon each, into both cavities. Stuff the half lemon in with the onions. Place 4 slices of lemon on top of each chicken, along with a few sprigs of thyme. Put chickens into the roasting pan, side by side. Roast uncovered for 4-5 hours, or until an internal temperature of 180 F, when the temperature is taken in the thick part of the thigh.
Let chickens stand 10 minutes before carving.
Recipe inspired by: http://allrecipes.com/recipe/45954/roast-sticky-chicken-rotisserie-style/