Slow Roasted Rotisserie Style Whole Chickens

This is an absolute staple in our house. One Sunday a month, during my weekly meal prep, I slow roast 3 whole chickens – rotisserie style! I use these to make a variety of meals, like my Chicken Fajita Mix, Spicy Chicken Queso Soup, Zucchini Chicken Enchilada Rolls, Buffalo Chicken Dip; Sometimes just to have Chicken and Ribs. Really the list of what you can do with them goes on and on.

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First I make the rub. This seasoning is SO good. The combination of all these ingredients mixed together really leaves you with the perfect rotisserie flavor.


Take all the ingredients and put them in a small bowl. Mix them together really well so it is evenly distributed over each whole chicken.


Then take a large red onion and cut it into 3 even parts. Peel 3 cloves of garlic, cut the ends off and squish them down with your knife, just a bit.


Take the onions and garlic and stuff each chicken’s cavity with one of each.


Evenly coat each chicken with all of the rotisserie seasoning. You have the option here to refrigerate them overnight, but that isn’t necessary. I’ve definitely made them many times without doing that, and it also turns out delicious. I do find that the seasoning soaks more into the skin when left refrigerated overnight, and doesn’t wash off at all while basting. I like to season the chickens over the roasting pan so that any of the rub that falls, goes into the bottom and soaks into the chickens drippings.


Put the roasting pan, covered, in the oven at 250 degrees for 5 hours. Check it every hour or so to baste.


Once you remove the chickens from the pan, pour the drippings into a large sauce pan and add 1.5 tsp of xantham gum, bring to a gentle simmer, stirring often. It makes an absolutely divine keto friendly chicken gravy.


Slow Roasted Rotisserie Chicken





  • 3 whole chickens, unseasoned
  • 6 tsp himalayan salt
  • 1.5 tsp white pepper
  • 1 tsp black pepper
  • 3 tsp smoked paprika
  • 3/4 tsp garlic powder
  • 1.5 tsp onion powder
  • 1.5 tsp dried thyme
  • 1 tsp cayenne pepper
  • 3 garlic loves
  • 1 large red onion
  • 1.5 tsp xantham gum, if making gravy from drippings


  1. Cut the red onion into 3 equal parts.
  2. Peel 3 cloves of garlic, cut the ends off and gently squish each clove with the blade of your knife.
  3. Stuff each chicken cavity with an onion chunk and a clove of garlic.
  4. Measure all other ingredients into a small bowl and mix well.
  5. Over the roasting pan, evenly coat each chicken, front, side and back with the rotisserie seasoning.
  6. Option to refrigerate overnight.
  7. Cover pan and bake at 250 degrees for 5 hours, checking once an hour and basting.
  8. Once chickens are removed from roasting pan, pour drippings into a large sauce pan, add 1.5 tsp of xantham gum. Bring to a gentle simmer, stirring often until sauce thickens into a nice gravy. 

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