Roasted Rotisserie-Style Chicken

November 21, 2017 • 0 comments

Roasted Rotisserie-Style Chicken
This is a great way to have your house smelling amazing and everyone waiting anxiously for supper! This recipe calls for a lower temp and longer cooking time, which is great for our pastured birds. The meat is amazingly juicy and flavorful! You can get this set up after lunch and don't need to worry about what to have for supper when 5:30 rolls around. Feel free to substitute any size of our pastured chicken that fits your family. Also note that this recipe calls for 2 chickens, but you can easily halve the spices if just cooking up one bird, but I prefer to double the recipe and have extra chicken to shred and put in the freezer. Plus, then I have lots of "leftovers" to make a couple of big batches of bone broth to have on hand! All of the spices used in this recipe makes a wonderful, flavorful bone broth.


  • (2) MEDIUM Whole Chicken
  • (2) Onions, quartered
  • (4 t.) Sea Salt
  • (2 t.) Paprika
  • (1 t.) Onion powder
  • (1 t.) Thyme, dried
  • (1 t.) White pepper (optional)
  • (1/2 t.) Cayenne pepper
  • (1/2 t.) Black pepper
  • (1/2 t.) Garlic powder


Step 1:
In small bowl, combine spices. Rinse and pat dry chicken. Rub chicken inside and out with spices. Place one onion in cavity of each chicken. Place in resealable bag or double wrap in plastic wrap. Place in fridge 4-6 hours or overnight. If low on time, use right away.

Step 2:
Preheat oven to 250 degrees Fahrenheit. Place chickens in a roasting pan and bake, uncovered, for 5 hours, to a minimum internal temperature of 180 degree Fahrenheit.

Step 3:
Let stand 10 minutes before carving. Enjoy!

Step 4:
Be sure to save everything left in the pan after you are finished!! This recipe makes the most savory bone broth!

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