Roasted rotisserie chicken
Roasted rotisserie chicken

One of the recipes I wanted to try is this roasted rotisserie chicken. Due to hesitation and the fear of the outcome I postponed it several times. Finally I pushed myself to try this with simple ingredients. Not to mention the result was excellent. My family loved this recipe.

I hope I will try the rotisserie chicken again with some interesting marinades, herbs, and spices. I paired the chicken with a simple mayo dressing.

Do I need to truss my chicken?

Trussing is a process of tying the chicken into a little bundle using twine and toothpick. The trussing process ensures even cooking. Overcooking and burning of legs and wings can be prevented by this process. The breast part will not be overexposed to the heat.

If you are going to stuff the chicken that will help to retain the moisture of the breast meat. If you are not stuffing the only moisture the chicken will get is from the marinade you use and the moisture from the chicken’s own flesh. If you roasting the chicken in a tray along with vegetables then you may not need to truss the chicken.

Am I going to stuff the chicken?

I am not going to stuff the chicken, as I am planning to make the rotisserie chicken simple and easy.

What do I need to truss the chicken?

  • Twine
  • Toothpicks

How to truss the chicken?

  • Pat dry the chicken and position the chicken breast part up with the legs facing you.
  • I am using the twine to tie the legs together. You can run the center of the twine under the neck in the front of the bird.
  • I am using toothpicks to attach the wings with the sides of the breast parts.

What does brine do to the chicken?

Brining is the process of soaking the chicken in salted water to absorb some of the moisture to retain the moisture while roasting. This process will lead to getting a crispy skin as well if you are roasting the chicken with skin.

I am using a de skinned chicken so I am not following the brining step.

What we need to make roasted rotisserie chicken at home


Chicken is the main ingredient in this recipe. If you want to use the kampong chicken the time will differ as the meat is a little tough and will need more time to cook.

Ginger -garlic paste

I am using the homemade ginger-garlic paste to get more taste and freshness.

Lemon juice

Lemon/lime juice can be used to maintain the moisture and the required tanginess of the chicken

Olive oil

I am using olive oil to get the crispy outer layer. You can use butter instead to get the crispiness and aroma if you prefer.

Spices and condiments

Paprika, chili powder, cumin powder, and soy sauce are used to achieve the required taste and flavor of the chicken.


Mayo is used in dressing/dipping sauce to get the satisfaction of the roasted chicken.

Herbs and vegetables

Cilantro, garlic, and lemon juice are used to get the cilantro flavor into the mayo dressing.

Chicken recipes to try

Simple chicken curry– A homemade chicken curry made using kampong chicken and simple spices.No coconut milk and nuts paste are used in this curry.

Cilantro lemony chicken– A simple and yet tasty citrusy cilantro chicken seasoned with mild spices like pepper and salt.

Clay pot chicken rice in pressure cooker– A clay pot chicken rice made in a pressure cooker to ease the process of making this delicious chicken recipe.

Roasted rotisserie chicken

How to make roasted rotisserie chicken at home

A rotisserie chicken made using paprika, ginger-garlic paste, olive oil.
Course Brunch, Lunch, Main Course, Party Food
Cuisine International, Western
Servings 4


  • Electric oven


  • 800 to 1000 gm Chicken
  • ½ tsp Ginger-garlic paste
  • 1 tsp Paprika powder
  • 1 tsp Chilli powder
  • tbsp Soy sauce
  • 1 tbsp Olive oil
  • ½ tsp Cumin powder
  • 1 tbsp Lemon juice

Mayo dressing

  • 3 tbsp Mayonnaise
  • 6 Cilantro leaves
  • ½ Green chilli
  • ½ tsp Lemon juice
  • Salt
  • 1 small Garlic


For marinade

  • Add ginger-garlic paste in a bowl.
  • Add cumin powder.
  • Add smoked paprika powder.
  • Add chilli powder.
  • Add soy sauce.
  • Add lemon juice and olive oil.
  • Give it a nice mix until everything blends together.

Chicken preparation

  • Remove the skin and remove the fats if any left.
  • Wash and pat dry.
  • Make slits in the chicken for it to absorb the marinade.
  • Spread the marinade evenly and coat the chicken.
  • If you have time keep this in the refrigerator for 2 hours.
  • Insert the rotisserie rod through the open area near the neck till it comes out through its tummy.
  • Tie the legs using a thread to avoid the fall when rotating.
  • And secure the wings to the body using toothpicks.
  • Preheat the oven for 180 C.
  • Roast the chicken for 25 to 30 minutes.
  • Adjust the temperature according to your oven manual.
  • Roast until the outside is crispy enough and nice colur.

Mayo dressing

  • Add cilantro in a food processor/blender.
  • Add garlic.
  • Add salt.
  • Add mayonnaise.
  • Add chilli.
  • Blend everything into a smooth dip.
  • Serve the roasted chicken with mayo dip.
Keyword grilled chicken, mayo, paprika, rotisserie, rotisserie chicken, whole chicken roast

Oven recipes

Crispy Hawaiian tortilla pizza– A vegetarian Hawaiian style pizza made using tortilla, pineapple chunks,cottage cheese/paneer.

Crispy baked wonton chips– A crispy oven-baked chips made using wonton wraps and simple seasoning to cherish this simple movie time snack.

Baked stuffed shells– A vegetarian stuffed shells includes tofu,asparagus and mushroom and baked with homemade tomato based red sauce.

Baked Middle Eastern falafel– A healthy MIddle Eastern baked snack made using garbanzo beans,herbs and spices.

Did I miss anything?

Now I would like to hear from you!

Let me know how you make this recipe and if you have any tricks and improvements.

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