To Buy a Rotisserie Oven or Not to Buy One… That is the Question


Yes I believe it was William Shakespeare that penned those famous words…but I could be wrong. Either way, rotisserie chicken is delicious! Crispy browned skin, tender juicy meat, amazing to look at and to eat. Your house will smell heavenly while it cooks too!

Rotisserie Chicken from The Organic Kitchen

“But the question remains “Should I buy a Rotisserie Oven?”

I wanted one for years before I finally got one. The one I bought is no longer in production but the reviews on this one are great and these are the many choices you have…hopefully I can help you decide if you even need one.

I love a good roasted chicken. I roast them often and in various ways. Usually in a pot with a lid surrounded by veggies. Or in a roaster with shallots and even cooked under a brick (coming soon:) Oven roasted chickens are pretty fool proof and everyone loves roasted chicken. So why bother to get a rotisserie when you have an oven?

The Upside:

Tastes great, easy prep, easy clean up. If you don’t have a double oven a rotisserie can be a Godsend! It’s great to be able to use your oven to cook other things while a chicken cooks in the rotisserie on the countertop or even outside!. Rotisserie chicken has a crispier skin than roasted chicken…but it’s a tie when it comes to taste and tenderness. It’s not just for chicken which is a huge plus! You can cook a roast, kabobs and even veggies in a rotisserie oven.

The Downside:

Cost (usually between $79 and $250) and storage. Rotisseries take up space.

Other than those two things there is no downside! So if you have the budget and the space, I vote get one.

Here’s what you do:

Brush the skin with butter, then season.

Rotisserie Chicken from The Organic KitchenRotisserie Chicken from The Organic Kitchen

Tuck wings under and bind ankles with string or reusable silicone band.

Rotisserie Chicken from The Organic Kitchen

Rotisserie Chicken from The Organic Kitchen

Place chicken on rotisserie stand and set in rotisserie. I like to set my temp at 400 and time for 1 hour and 10 minutes. (If your chicken is closer to 4 lbs than 5, make it an hour even) Start rotisserie and do whatever you want for the next 70 minutes. Remove, allow to rest for ten minutes to redistribute juices and then carve (click that to watch a video on how to carve a chicken) with a meat knife. Pour juices from rotisserie pan over chicken and serve!
Be sure to save the carcass and giblets to make broth!

Rotisserie Chicken from The Organic Kitchen



To Buy a Rotisserie Oven or Not to Buy One... That is the Question


  • 1- 5 lb organic chicken
  • 1/3 cup melted butter
  • Sea Salt
  • Freshly ground pepper
  • Herbs de Provence
  • Dried Garlic Powder


  1. Leave chicken on counter for an hour before prep. If the chicken is cold the melted butter will harden and fall off during prep. Remove giblets (set aside for broth making) and rinse chicken, pat dry. Brush back of chicken with butter, sprinkle with sea salt, freshly ground pepper, garlic powder and Herbs de Provence. Turn over and repeat on front and sides of chicken. I like to put my herbs and seasonings in little dishes when handling chicken so I don't have to worry about cross contamination.


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