“Rotisserie” Chicken Thighs

I blinked in May. When I opened my eyes, it was August.

I remember being a kid and complaining about how slow time passes. Now, I cannot stop complaining how time goes by too fast and how I never seem to have enough time to do everything I need/want to do.

My husband and I are celebrating our 8th year anniversary (not wedding) on September 1st. I will usually have something planned out or I would’ve thought of a really nice gift, but I have nothing. I’m getting nervous (his “love language” is “gifts”). I really hope he’s not reading my blog.

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When life is very hectic, my favorite recipes are those that require very little prep and attention when it’s cooking. This “Rotisserie” Chicken Thigh recipe is one of those.

I’m air-quoting “rotisserie” here because this recipe is not actually cooked in the traditional rotisserie way, but it tastes like it. All you literally have to do is rub the chicken with some olive oil, spices, and stick it in the oven, set your timer for 40 minutes or so, take a shower, watch an episode of The Office, and when your timer goes off, it’s time to take out these babies out the oven. No flipping in between. The best part is that there’s hardly anything to clean up afterwards!

Recipe below.

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“Rotisserie” Chicken Thighs


  • 3 pounds chicken thighs (or legs – I just prefer thighs, about 4-6 pieces)
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoons Italian herb seasoning (if you don’t have this, use a mix of dried oregano, thyme, basil)
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika


  1. Preheat your oven to 400 degrees F. Line a baking sheet with foil for easy cleanup.
  2. In a small bowl, mix together the salt, pepper, garlic powder, onion powder, Italian herb seasoning, and paprika. Set aside.
  3. Take out your chicken thighs and place them on the baking sheet to avoid dirtying a new plate – pat the chicken thighs dry with paper towels.
  4. Drizzle chicken thighs with olive oil, rubbing the oil into the chicken to coat. Then, sprinkle the mixed spices over the chicken evenly on BOTH sides, rubbing the spices into the chicken as well.
  5. Arrange the chicken thighs with skin-side up. Bake chicken in preheated oven for 40 – 45 minutes or until it reaches an internal temperature of 165 degrees F.
  6. Serve immediately.


  • When I’m in a rush, I’ll serve the chicken with steamed rice. When I have a little bit more time, I’ll roast some vegetables on the bottom rack of the oven, same time as when the chicken is baking.
  • Around the 35-minute mark, I like to check the tops of the chicken – sometimes they can go from looking golden brown & crispy to burnt really quickly. If they’re looking a little too brown but you still have about 5+ minutes of cooking to go, take a sheet of foil and place it over the chicken to prevent burning the chicken skin.