- I am a chef with 15 years of experience and I always teach people how to make this rotisserie chicken.
- The trick is to brine the bird for 24 to 48 hours before cooking it in a preheated Dutch oven.
- Chicken typically takes 45-55 minutes to fully cook.
As a chef and cooking instructor with over 15 years of experience, I always recommend this juicy rotisserie chicken recipe.
When the days get shorter, dinner should be more welcoming. Nothing excites those taste buds more than a comforting chicken dinner.
Here’s everything you need to know about how to grill a chicken and how to make my easy recipe:
Home cooks may be intimidated making a whole chicken, but it’s easier than you think.
A properly roasted chicken is spectacular, but the process can seem quite intimidating. The perfect roast should have crisp, golden skin and the juiciest, tender meat.
To get that crispy skin, you need a little longer cook time or higher heat. But the extra cooking time can dry out the meat, making for a beautiful looking bird with not-so-great flavor, and too much heat makes cooking uneven.
Fortunately, one super simple technique changes everything: brining.
If you take a chicken out of it with a dry touch, the bird will be moist on the inside and crisp on the outside.
To make a delicious whole chicken, all you have to do is marinate the meat in a salt solution for approximately 24 hours. Using a dry brine technique, made famous by Zuni Café in San Francisco, makes the process even easier.
Generously salt the bird all over and let it rest in a cast iron skillet or heat resistant Dutch oven in the refrigerator overnight. The next day, just take the chicken out, heat the oven, and you’re basically good to go.
The salt draws the liquids out of the meat and then, by osmosis, the liquid is reabsorbed, giving you a perfectly seasoned chicken that doesn’t lose moisture in the oven.
The recipe may require a bit of prep work, but the juicy results are worth it.
- 3-6 pound whole roast chicken
- Generous amount of kosher salt
- Remove the neck and gizzards from the inside of the chicken and reserve for another use.
- To brine chicken, add a layer of salt to the bottom of a Dutch oven. Rinse the chicken and pat dry before placing it over the salt. Generously sprinkle salt on top until it looks like the bird is covered. Leave in the refrigerator for 24 hours (or up to 48 in the case of larger birds).
- Flip the chicken sometime during the brining process to ensure even salt distribution. Don’t worry about the salt getting into the cavity or under the skin.
- The next day, preheat your oven to 475 degrees Fahrenheit.
- Remove chicken from skillet, rinse off excess salt, and wrap in paper towels to dry.
- Rinse the Dutch oven with warm water to clean the salt and remove the cold from the fridge. Place the skillet in the oven to preheat for 20 to 30 minutes. When the pan is hot, remove it with oven safe gloves.
- Using a pair of strong tongs, lift the bird out of the cavity and place it breast side down in the hot skillet; It should sizzle. Cover and roast in the oven for 30 minutes.
- When the 30 minute timer goes off, turn the bird over with tongs so that the breast meat is facing up. Leave uncovered and cook for another 15 to 25 minutes until the juice runs clear when pierced with a sharp knife.
- Let stand 10 minutes, slice and enjoy.