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Swiss Chalet Rotisserie Chicken

Swiss Chalet Rotisserie Chicken - recipe card
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A spot-on homage to the iconic Canadian chain, this rotisserie chicken delivers juicy, tender meat with bronzed, crispy skin. The signature tangy-sweet tomato-based sauce, infused with warm cloves and allspice, completes the experience—perfect for dipping or drizzling.

Ingredients

Scale
  • 1 whole chicken (about 4 lb / 1.8 kg), giblets removed, patted very dry
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 tsp sweet paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 tbsp vegetable oil (such as canola or grapeseed)
  • 1 cup low-sodium chicken broth
  • 1/4 cup tomato paste
  • 2 tbsp ketchup
  • 1 tbsp apple cider vinegar
  • 2 tbsp packed light brown sugar
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cinnamon
  • 1/4 tsp cayenne pepper (optional, for heat)
  • 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)

Instructions

  1. Preheat the oven to 375°F / 190°C with a rack in the center position. Remove the chicken from the refrigerator 30 minutes before roasting to take the chill off for more even cooking.
  2. In a small bowl, combine the salt, pepper, paprika, garlic powder, and onion powder. Rub the chicken all over with the vegetable oil, then evenly sprinkle the seasoning mixture over the entire surface, including the cavity, underside, and between the skin and breast meat for deeper flavor.
  3. Tuck the wing tips behind the back and tie the legs together with kitchen twine at the ankles. This promotes even roasting and prevents thin parts from burning. Place the chicken breast-side up on a rack set inside a roasting pan—the rack lifts the bird away from the rendered fat, ensuring crispy skin.
  4. Roast the chicken for 60 to 75 minutes, or until an instant-read thermometer inserted into the thickest part of the breast (without touching bone) reads 165°F / 74°C and the thigh reaches 175°F / 80°C. If the skin browns too quickly after 45 minutes, tent loosely with foil.
  5. Remove the chicken from the oven and transfer it to a cutting board. Let rest uncovered for 15 to 20 minutes—this allows the juices to redistribute, preventing dry meat when carved. Do not skip resting; internal temperature will rise about 5°F during this time.
  6. While the chicken rests, make the sauce. In a medium saucepan over medium heat, whisk together the chicken broth, tomato paste, ketchup, apple cider vinegar, brown sugar, cloves, allspice, cinnamon, and cayenne (if using). Bring to a gentle simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally, to meld flavors.
  7. Whisk the cornstarch slurry again to recombine, then drizzle it into the simmering sauce while stirring constantly. Continue to cook for 1 to 2 minutes until the sauce thickens enough to coat the back of a spoon—it should be syrupy but still pourable. Season with salt and pepper to taste.
  8. Carve the rested chicken: remove the twine, separate the legs and thighs, then slice the breast meat against the grain. Arrange on a platter and serve the warm sauce on the side for dipping or spooned over the top.

Notes

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 4 days. To freeze, wrap cooled chicken tightly in plastic wrap then foil, and freeze for up to 3 months; sauce can be frozen in a freezer bag for up to 3 months. Reheat chicken in a 350°F / 177°C oven for 15–20 minutes (or until internal temperature reaches 165°F / 74°C) to restore crispness. Reheat the sauce gently on the stovetop over medium-low heat, adding a splash of water or broth if too thick. The sauce also works as a glaze for grilled chicken or pork.

Nutrition

Keywords: Swiss Chalet chicken, rotisserie chicken recipe, Canadian rotisserie chicken, signature dipping sauce, tomato-clove sauce, roasted chicken, weeknight dinner, homemade Swiss Chalet, chicken with sauce, Sunday dinner

Find it online: https://copycatkitchenco.com/swiss-chalet-rotisserie-chicken/