Tuesday, February 23, 2010

Rotisserie Style Chicken

I found this recipe on my bottle of Lawry's Seasoned Salt and I'm glad I did. It is really good. Usually I cook my whole chicken in the crockpot, but I am going to start cooking them this way in the winter and in the crockpot during the summer when I don't want the extra heat in the house.

The chicken was SO tender and juicy!! My family LOVED this!! The recipe says that it serves 8, but I'd say more like 6, but maybe my 9 and 7 year old ate more than a 'normal' serving size. :)

Rotisserie Style Chicken
  • 4 lb. whole chicken
  • 2 T. olive oil
  • 1 T Lawry's Seasoned Salt
  • 1 t. Lawry's Seasoned Pepper

Directions: Preheat oven to 375 degrees. Rub Chicken with olive oil. Combine Lawry's Seasoned Salt and Lawry's Seasoned Pepper and sprinkle over outside and inside cavity of chicken. Roast in preheated 375 degree oven for 1 hour 20 minutes or until meat thermometer inserted in thickest part of thigh reaches 180 degrees.

**Edited to add: Roast the chicken uncovered.
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  1. I can't tell you how glad you posted this recipe...I am a huge fan of Rotisserie Chicken and never new how to make it without a rotisserie....I am definitely going to make this!!! Blessings, K

  2. Yes, roast uncovered. I'll go back and edit that:)

  3. Cindy from MinnesotaMarch 25, 2014 at 10:15 AM

    Thank you for posting this!!! I had also made it using the recipe on the Lawry's bottle and then the bottle got thrown away and it isn't on the recent bottles. I am so excited to make this again...my family LOVED it!!!


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