Oven Roasted Rotisserie Style Chicken Dinner


~ 1 Whole chicken - pre-brined for at least 4 hours in the fridge.
For the brine I fill a bowl halfway with cold water, then mix in 1/4 cup Kosher salt, 1/4 cup brown sugar. I add the chicken and fill the bowl up to the top with water. Cover it and put it in the fridge.


~ 3 carrots, peeled and chopped or sliced
~ 3 small red potatoes, chopped
~ 2 small onions, chopped
~ 2 cloves garlic, chopped
~ 1/2 cup chicken broth

Chicken rub:

~  1 tbsp rosemary, ground to smooth out any hard bits
~  1 tbsp thyme, ground to smooth out any hard bits
~  1/2 tsp garlic powder
~  S&P
~  1/4 cup lemon juice
~  4 tbsp butter, melted
~  Smoked paprika


1. Preheat the oven to 425.

2. Prep your carrots and pre-boil or pre-steam them for about 15 minutes.

3. Prep the other veggies and mix them up in a roasting pan, add the carrots when they're done.

4. Mix all chicken rub ingredients but the smoked paprika together and rub the entire chicken. Sprinkle with smoked paprika.

5. Place the chicken onto the veggies and just before putting the pan in the oven, pour 1/2 cup chicken broth into the pan. I usually make sure the carrots and potatoes are on the outsides of the pan because the onions and garlic tend to burn if not.

The total cooking time is:
~  1 1/2 hours at 425.
~  1/2 hour at 350.

6. Every 30 minutes, pull out the chicken and baste with the sauces in the pan. I will often pour another few tbsp of melted butter over the chicken before basting (just once more). Depending on how my oven decides to act, I sometimes add more chicken broth to the pan as well to make sure the veggies don't burn. Also, check to make sure the wings and legs aren't burning, you may have to tent it with foil, which I do after about an hour in the oven.

9. After you've had the chicken dinner cooking 90 minutes, after the last basting, put the pan back into the oven and turn it down to 350 for half an hour.

10. When it's done, remove the chicken to a cutting board, tent it with foil and let it sit at least 10 minutes. Broil the veggies to brown them if you like them like that.

Note: At this point in my life, I use Stove Top stuffing for ease and we like the taste, but one day I'm going to actually venture into making my own stuffing!

Note: We used to use gravy, but the chicken turns out SO TENDER that you just don't need anything else!


  1. It looks so good! I just joined your site.

  2. Hi John! :) Thanks for your comment! The dinner is SOOO GOOD....I hope you have a chance to make it! :)


❤ Thanks for your comment, I love hearing from everyone! ❤ Why not join me and my fellow artists every Thursday for TADD? That's Thursday Art and Dinner Date! It's a lot of fun!