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Easy Paprika-Rubbed "Rotisserie" Chicken Recipe

This easy paprika-rubbed "rotisserie" chicken recipe offers a flavorful, versatile dish that can be made in a slow cooker, pressure cooker, or oven.
Perfect for meal prep or a cozy weekend dinner, the tender chicken is seasoned with a bold blend of spices and can be repurposed for soups, salads, or sandwiches throughout the week.
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Prep Time 15 minutes
Course Main Dish
Cuisine Global
Servings 4

Equipment

  • Slow cooker or pressure cooker (optional)
  • Oven-safe roasting pan (optional)

Ingredients
  

  • Zest of 1 lemon
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon smoked paprika
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 to 2 teaspoons ground cayenne pepper
  • Kosher salt and freshly ground pepper to taste
  • 1 whole chicken 4 to 5 pounds
  • 1 tablespoon extra-virgin olive oil
  • 1 cup dry white wine or low-sodium chicken broth
  • 1 lemon halved

Instructions
 

Slow Cooker Method (4 to 8 hours):

  • Mix lemon zest, thyme, smoked paprika, chili powder, garlic powder, onion powder, cayenne, salt, and pepper in a small bowl.
  • Remove giblets from the chicken. Pat dry and rub olive oil over the skin. Apply the spice mixture evenly.
  • Place the chicken breast-side up in the slow cooker. Pour the wine or broth around the chicken and add the halved lemon.
  • Cover and cook on low for 6-8 hours or high for 4-5 hours, until the internal temperature reaches 160°F.
  • Let the chicken rest for 5 minutes before serving or carving.

Pressure Cooker Method (35 minutes):

  • Prepare the spice mix as above.
  • Remove giblets, pat chicken dry, rub with olive oil, and season with the spice mixture.
  • Using the sauté function, brown the chicken on both sides (3-5 minutes per side).
  • Add the wine or broth and halved lemon. Lock the lid and cook on high pressure for 25 minutes. Let the pressure release naturally or use quick release.
  • Allow the chicken to rest for 5 minutes before serving.

Oven Roasting Method (3 hours):

  • Preheat the oven to 300°F (150°C).
  • Season and prepare the chicken as described above.
  • Place the chicken in an oven-safe pan. Pour the wine or broth around the chicken and add the halved lemon.
  • Roast for 2-3 hours, basting with juices halfway through, until the internal temperature reaches 160°F.
  • Let the chicken rest for 10 minutes before serving.

Notes

  • Adjust cooking times for larger chickens (add 5 minutes per pound for oven roasting).
  • Leftovers can be stored in an airtight container for up to 3 days and work well in soups, sandwiches, and casseroles.
Keyword Easy chicken recipes, Easy Food Recipes, Easy slow cooker chicken, Meal prep chicken recipe, Oven-roasted chicken with spices, Paprika chicken ideas, Pressure cooker chicken recipe, Rotisserie-style chicken recipe
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