Rotisserie Whole Chicken (just Like Boston Market) Recipe

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Rotisserie Whole Chicken (Just Like Boston Market)

Vickie Parks


I've made this with a whole chicken, and it's a lovely presentation that gets lots of oohs and ahhs. But my carving skills and patience leave a little to desire. So I tried making this with a cut-up fryer once, and it's just as delicious.

☆☆☆☆☆ 0 votes
4 to 6
15 Min
1 Hr 15 Min



3.5-4 lb
whole chicken
1 large
onion, cut into several wedges
1 large
apple, unpeeled but cut into wedges
10 large
chunks of celery (about 1 1/2 to 2 inches long)
cooking spray


1/4 c
vegetable oil
1 Tbsp
1 Tbsp
lime juice
1/4 tsp
1 tsp
seasoning salt, or to taste


1Preheat oven to 350°F. Spray a deep roasting pan with nonstick cooking spray; set aside.
2Place celery chunks, apple wedges and onion wedges inside the cavity of the chicken.
3Mix all basting ingredients in a saucepan, and warm to melt the honey. Pour baste over the skin of the chicken.
4Bake in preheat oven (350°) for 75 to 90 minutes, depending on size of chicken. Baste the chicken 4 or 5 times during baking time, about every 15 minutes or so. The skin should be a nice shade of brown.
5After removing the chicken from the oven, seal the baking dish tightly with aluminum foil. Let stand at least 30 minutes before carving and serving.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Sodium, Low Carb
Other Tag: Quick & Easy