Boston Market-Style Rotisserie Chicken with Herb-Garlic Brine

Why You’ll Love This Recipe

• Classic Boston Market–style flavor: savory garlic, paprika, and herbs with a gentle sweetness.
• Juicy meat, shatteringly crisp skin thanks to an overnight brine and air-dry.
• Works on a rotisserie or in a regular oven with simple, repeatable steps.
• Frequent butter basting builds that deep bronze color and glossy finish.

Grocery List

• Produce: 1 whole chicken (4–4.5 lb), 1 small onion, 1 lemon, garlic (6 cloves), fresh thyme or rosemary (optional)
• Dairy: Unsalted butter (6 tbsp)
• Pantry: Kosher salt, light brown sugar, sweet paprika, smoked paprika, onion powder, garlic powder, dried thyme, dried rosemary, whole black peppercorns, bay leaves, low-sodium chicken broth, kitchen twine

Full Ingredients

Herb–Garlic–Paprika Brine

• 8 cups (1.9 L) water, divided
• 1/2 cup Diamond Crystal kosher salt (or 1/3 cup Morton’s)
• 2 tbsp light brown sugar
• 1 tbsp sweet paprika
• 6 garlic cloves, smashed
• 2 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried rosemary, crumbled
• 2 tsp whole black peppercorns
• 2 bay leaves
• Wide strips of lemon zest from 1 lemon (use a peeler)

Chicken & Aromatics

• 1 whole chicken (4 to 4.5 lb), giblets removed
• 1 small onion, quartered
• 1 lemon, halved
• 3 sprigs fresh thyme or rosemary (optional)
• 3–4 ft kitchen twine

Butter Baste

• 6 tbsp unsalted butter, melted
• 1 tsp sweet paprika
• 1/2 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp freshly ground black pepper
• Pinch cayenne (optional)

Optional Pan Drip Jus

• 1/2–3/4 cup low-sodium chicken broth
• 1 tsp fresh lemon juice
• Pan drippings
• 1 tsp cold unsalted butter (to finish)

Step-by-Step Instructions

Step 1: Make the brine

In a medium saucepan, heat 2 cups of the water until steaming (not boiling). Stir in the kosher salt and brown sugar until dissolved. Off the heat, whisk in paprika, onion powder, thyme, rosemary, peppercorns, bay leaves, garlic, and lemon zest. Pour into a large nonreactive container and add the remaining 6 cups cold water. Chill the brine in the refrigerator until it reaches 40°F or colder.

Step 2: Brine the chicken overnight

Place the chicken in the cold brine, breast-side down, ensuring it is fully submerged (use a plate to weigh it down if needed). Refrigerate 12–18 hours (up to 24 for maximum seasoning). When done, remove the chicken from the brine and discard the brine. Do not rinse. Pat the chicken very dry, including the cavity.

Step 3: Air-dry for crackly skin

Set the chicken on a wire rack over a rimmed sheet pan. Refrigerate uncovered for 8–24 hours to dry the skin; this step is key for blistered, crisp skin. If short on time, even 2–4 hours helps.

Step 4: Preheat, truss, and mix the butter baste

Preheat your oven to 325°F (165°C) or set up a grill/rotisserie for indirect heat at 325°F with a drip pan beneath. Melt the butter and stir in sweet paprika, smoked paprika, garlic powder, onion powder, black pepper, and cayenne if using. Stuff the cavity with the onion and lemon halves (and herb sprigs if using). Truss: tie legs together, loop around the tail, cinch the wings tight to the body, and secure so the chicken forms a compact, even shape. Brush on a light coat of the butter baste.

Step 5: Slow-roast with gentle basting

Rotisserie: Skewer the trussed chicken on the spit, tighten forks securely, and start the motor. Roast at 325°F. Begin basting once the skin looks dry and slightly set (about 30–45 minutes), then baste every 15 minutes.

Oven: Place the chicken breast-side up on a V-rack in a roasting pan (add 1 cup water to the pan to prevent scorching). Roast at 325°F for 45 minutes. Start basting lightly with the butter mixture, then continue basting every 15 minutes.

Target internal temps: breast approaching 150°F and thigh around 165°F before the final high-heat finish.

Step 6: Blast to bronze and finish

Increase heat to 425°F (220°C). Give one last thorough baste and cook until the breast reaches 160–165°F and the thigh hits 175°F, about 15–25 minutes more depending on your oven/rotisserie and chicken size. The skin should be deep bronze with tiny blisters and rendered fat.

Step 7: Rest, carve, and make a quick jus

Transfer the chicken to a board and rest 15 minutes to keep juices in the meat. For jus (optional), set the roasting pan on medium heat, pour off excess fat, deglaze with 1/2–3/4 cup chicken broth, scraping up browned bits. Simmer 2–3 minutes, add 1 tsp lemon juice, then swirl in 1 tsp cold butter. Carve the chicken: remove legs and thighs, wings, then slice the breast meat against the grain. Serve with the warm jus.

Pro Tips

• Salt type matters: use 1/2 cup Diamond Crystal or 1/3 cup Morton’s kosher salt for the brine—these are not interchangeable by volume.
• Dry skin equals crisp skin: the longer you can air-dry (uncovered), the better the crackle.
• Light, frequent basting: brush on a thin film of butter each time. Heavy basting can wash off rendered fat and slow browning.
• Keep drippings from burning: add a little water to the pan during roasting to prevent scorching and ensure a flavorful jus.
• Truss tightly: a compact shape cooks evenly and spins better on the rotisserie, preventing pale patches.

Variations

• Lemon-Pepper Finish: Stir 1 tsp lemon zest and 1 tsp freshly cracked black pepper into the last 2 tbsp of butter baste and brush on during the 425°F finish.
• Herb Forward: Replace smoked paprika with 1 tsp finely minced fresh rosemary and thyme in the baste; baste less frequently to avoid burning the herbs.
• Honey-Paprika Glaze: Whisk 1 tbsp honey into the final baste for a glossy, lightly sweet lacquer. Apply in the last 10 minutes only.

Storage & Make-Ahead

Brine the chicken up to 24 hours ahead and air-dry up to 24 hours more (on a rack, uncovered). After cooking, refrigerate leftovers in an airtight container for 3–4 days. Reheat gently at 300°F, tented with foil, until warm, then uncover for 5 minutes to re-crisp the skin. Freeze carved meat up to 3 months; thaw overnight in the refrigerator. The pan jus keeps 3 days refrigerated.

Nutrition (per serving)

Approximate for 1/6 of chicken with skin plus basting butter: 410 calories; 28 g fat (12 g saturated); 1 g carbohydrate; 36 g protein; 980 mg sodium. Values will vary depending on how much butter and skin are consumed.