Secret Copycat Rotisserie Costco Chicken Recipe Is Only 5 Ingredients And So Juicy And Delicious

It's difficult to top Costco's rotisserie chicken, to be honest. And for good reason: It's delicious, already cooked, and cheap as heck. It's also juicy, moist, and tender. So you may be asking, Why would I do this at home if I can just pick up a cheap rotisserie chicken on my way home and be done with it?

Funnily enough, most people avoid roasting whole chickens because it seems daunting, like roasting a turkey. I'm here to tell you this recipe is so easy and so good and makes your house smell so amazing, you'll skip that Costco trip (except maybe to buy whole chickens in bulk for roasting at home!)

Copycat Costco rotisserie chickenPhoto byRichelleg

The ingredients of Costco's rotisserie chicken are readily seen on the label, making them no mystery. The issue, and the answer to my first question about "why do it at home," is that there is sodium phosphate, potato and tapioca-modified food starch, dextrin, carrageenan, sugar, and dextrose all present in that Costco Rotisserie chicken. The majority of these ingredients are either food additives that improve the chicken's appearance or preservatives that stop bacteria from growing.

Did I mention this recipe has only FIVE ingredients? And you can pronounce them all. I actually mix up larger batches of this seasoning and use it on EVERYTHING!

Don't let the amount of salt startle you; there is a purpose for this. After you pat your chicken skin dry, and then you dust your fresh chicken with this secret seasoning mix listed below, the salt dries out the skin of the chicken, leaving you with a crispy deliciousness you'll never forget. It also brines itself, keeping your chicken juicy. That's the trick, the secret.

Copycat Costco rotisserie chickenPhoto byRichelleg

Lastly, trussing a chicken may sound frightening, but it's not. Meat cooks better evenly when it is trussed into a clean, compact shape with butcher's twine. You see, while meat cooks, it expands, which could lead to uneven cooking. By the time the thighs are cooked completely, the chicken may have a dry, overdone breast.

Ingredients

• Two teaspoons kosher salt
• One teaspoon powdered garlic
• One teaspoon of paprika
• 1/4 tsp ground black pepper
• One chicken (3 to 4 pounds)

Directions:

• Mix the spices in a small bowl, set aside.
• Pat your chicken dry inside and out with paper towels. Take the giblets out if your chicken has them.
• Place the chicken breast-side up on a chopping board, tucking the wings beneath the bird. Squeeze the legs together by drawing a tight figure 8 around the legs and pulling the rope tight. Cross the strings up around the back and back to the ankles, make a knot so the legs are held tight to the body.

Trussed chickenPhoto byRichelleg

• Coat the chicken with the spices.
• Put the chicken on a roasting pan rack or a wire rack that is safe to use in the oven inside of a baking sheet. You don't want it sitting on the bottom of the pan flat. To allow the skin to dry off, leave the bird at room temperature for half an hour. As an alternative, you may put it in the fridge and leave it there for up to 12 hours without covering it.
• When you're ready to cook, set the oven to 325.
• Cook the chicken for 2 to 2-1/2 hours, or until the temperature reaches 175 degrees in the thigh and 165 degrees in the thickest section of the breast.
• After taking the chicken out of the oven, cover it with aluminum foil. Before slicing, give the chicken at least fifteen minutes to rest.

Copycat Costco rotisserie chickenPhoto byRichelleg