You can make delicious, juicy, tender, and Crispy Chicken right in your kitchen without deep frying. When you use a Rotisserie Oven to cook a whole chicken it’s also a healthy delicious meal that the whole family will enjoy.
Rotisserie Ovens cook slowly and evenly making your Chicken moist flavorful meat that is nicely golden brown with crispy skin. It’s Crispy Crunchy Chicken on the outside and tender and moist on the inside.
Make sure to check the internal temperature of the chicken before removing it from the Rotisserie Oven. The internal temperature for chicken should be 165 °. If you don’t have a meat thermometer be sure to get yourself one, they are well worth it.
I have the Powlaken Instant Read Meat Thermometer and it’s wonderful because it is waterproof. The last meat thermometer I owned was not waterproof and I had to be careful every time I cleaned it.
Containing both dark and lean white meat, a whole roasted chicken makes an excellent dinner for all taste buds. While some enjoy the flavorful dark meat and others prefer the lean white breast, most will agree they really look forward to the delicious crispy skin.
How to Truss a Whole Chicken for Rotisserie Oven
The easiest way I found to Truss a Whole Chicken for the Rotisserie Oven was through a video on chefsteps.com. They provide step-by-step instructions with pictures and a video. So be sure to check them out. I am by no means an expert at Trussing a Whole Chicken yet, but I am going to keep practicing. Good Luck to you as well. Have Fun with it.
- 6-7 lb Whole Chicken
- 1 tsp Garlic Powder
- 1 tsp Dried Oregano or Italian Seasoning
- 1 tsp Paprika
- 1/2 tsp Salt
- 1/2 tsp Pepper
- Use cooking strings to tie together the legs and wings
- Combine all dried seasonings and rub onto chicken covering it evenly
- Carefully insert the rotisserie spit rods from one end of the chicken through the other end
- Place chicken into the rotisserie and cook for 15 minutes per pound and internal temperature reaches 165°
- Carefully remove the chicken from the rotisserie and cut off all the cooking strings. The legs and wings should easily pull apart.