Ingredients:

  • 1 (3-4 pound) whole chicken, giblets removed
  • 1 tablespoon olive oil (or other neutral oil)
  • 2 tablespoons kosher salt
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 8 cups water (for brine, optional)
  • 1/2 cup kosher salt (for brine, optional)
  • 1/4 cup brown sugar (for brine, optional)
  • 2 cloves garlic, smashed (for brine, optional)
  • 1 teaspoon black peppercorns (for brine, optional)

Instructions:

  1. (Optional) Brine the Chicken: Combine brine ingredients. Submerge chicken. Cover and refrigerate for 4-24 hours. Pat dry.
  2. Prepare the Chicken: Pat the chicken completely dry with paper towels.
  3. Mix the Dry Rub: In a small bowl, combine all the dry rub ingredients.
  4. Season the Chicken: Rub the chicken all over with the dry rub. Ensure even coverage.
  5. (Optional) Truss the Chicken: Use kitchen twine to truss the legs and wings.
  6. Secure the Chicken on the Rotisserie Spit: Follow the rotisserie instructions. Ensure the chicken is balanced.
  7. Cook the Chicken: Place the spit in the rotisserie. Cook for approximately 1 hour 15 minutes to 1 hour 45 minutes.
  8. Check for Doneness: Use a meat thermometer to check the internal temperature of the thigh (165°F/74°C).
  9. Rest the Chicken: Remove the chicken and let it rest for 10-15 minutes.
  10. Carve and Serve: Carve the chicken and serve immediately.