Ingredients:

  • 1 (4 to 5 lb) whole chicken, giblets removed
  • 3 tbsp extra virgin olive oil
  • 1 tbsp lemon juice, freshly squeezed
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tbsp kosher salt
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper, freshly ground
  • 1/2 tsp cayenne pepper

Instructions:

  1. Pat the chicken completely dry with paper towels. Note: Water on the skin creates steam and prevents crisping
  2. Truss the legs tightly with kitchen twine. This prevents them from flapping and hitting the heating elements.
  3. Whisk together olive oil, lemon juice, oregano, and thyme. Rub this evenly under the breast skin and all over the exterior.
  4. Combine kosher salt, garlic powder, onion powder, black pepper, and cayenne in a small bowl.
  5. Coat the bird generously with the dry rub, pressing the spices firmly into the skin.
  6. Secure the chicken firmly onto the rotisserie spit. Ensure it is centered so it doesn't wobble.
  7. Roast at 425°F (218°C). To achieve real rotisserie chicken results in the oven, be sure to [baste](https://www.thekitchn.com/technique-how-to-baste-106751) every 15-20 minutes. All those extra juices are what keep the meat tender.
  8. Cook 90 minutes until the breast hits 165°F and thighs hit 175°F. You'll smell a deep, savory aroma filling the kitchen.
  9. Remove from the spit and let it rest on a carving board for 15 to 20 minutes. Note: Cutting too soon lets the juices run out