Slow Roasted Rottisserie Chicken

slow roasted chicken

I don’t know about you, but I don’t own a slow roaster like they do in the stores, and since I find it almost impossible to find an ORGANIC Rotisserie chicken, I had to take matters into my own hands.

slow roasted chicken

So I grabbed an organic chicken and some spices and starting experimenting.  There is enough rub for 2 chickens so you can either save half for the next time in a little jar or make 2 chickens.

I like making 2 chickens on a Sunday night to be honest because we usually finish the 1st one and I figure if I’m going through all this trouble and having the oven on for a few hours, then I might as well make two.  I slice the 2nd one up for sandwiches and salads.  But you do whatever works for you.slow roasted chicken

Line a baking dish with plastic wrap and place the chicken inside it.  This method not only keeps your kitchen counter clean, but you’re able to use up every last bit of the spice rub when you wrap the chicken up.

Slather 1/2 the mixture all over one of the chickens (inside too) or again use the entire thing if you’re making 2.

roasted chicken

There’s a little secret in how I keep my chicken moist, this is an old German way of doing it, so I’m told.  Stuff the bird with 1/2 an onion and celery (as much as it will hold is a general rule).  When you’re done fold the plastic wrap over it tightly and put it in the fridge for at least a few hours, overnight is best.

When you are ready to cook it, take it out of the fridge about 20 min before and remove the plastic wrap, tie the legs closed and spread some softened butter over it.  Roast it at 200 degrees until the internal temperature reaches 165 (4-5 hours).

I serve the roasted chicken with either my Perfectly Mashed Potatoes or sometimes I make these roasted potatoes with Parmesan cheese, which are to die for!

Gravy recipe soon to follow 🙂


Slow Roasted Rottisserie Chicken

This makes enough rub for 2 (6-7 lb.) chickens



  • 4 tsp salt
  • 2 tsp paprika
  • 1 tsp onion powder, thyme, white pepper
  • 1/2 tsp cayenne pepper, bl pepper,garlic powder, oregano
  • 1 onion quartered
  • 1 stalk celery cut in half
  • 1/4 cup organic butter
  • 1 4-5 lb organic free range chicken


  1. Combine all the spices in a small bowl
  2. Prepare the chicken by rinsing in cold water and discarding giblets. Pat dry.
  3. Place the chicken in a 9 x 13 baking pan lined with plastic wrap.
  4. Rub the chicken with the spices, remembering to sprinkle a little inside the cavity.
  5. Add the onion and celery to the cavity also.
  6. Refrigerate the chicken for at least a few hours, overnight is best.
  7. When you’re ready to cook the chicken, preheat the oven to 200 and remove the plastic wrap.
  8. Smear the softened butter on the chicken and roast uncovered for approx 4 – 4 1/2 hours or a min internal temp of 165
  9. Let the chicken rest before carving

Recipe Source:
I used all organic ingredients when making this recipe, and hope you do too!  🙂


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