I love it, it tastes so good especially the seasonings. I am extremely picky in foods and don't eat anything unless it is tasty. The rotisserie chicken at Sam's club is my favorite food. Whenever we come to the club, we definitely buy rotisserie chicken. Honestly, I don't know why people say it's raw because it never ever happened to me throughout these years ( I bought more than 100 and none of them were uncooked/undercooked/raw). One reason might be the size because I always pick the smallest one (one advice: small sizes are always the tastiest not only for this food but for everything including meats, fruits, vegetables, etc.).

The price is still outstanding. Since our local Sam's remodeled their cooking section a couple of months ago , the chickens are much smaller, and cooked way too long. There is no juice in the bottom of the container like normal. The meat is extremely dry and the skin is like jerky. I email Sam's to let them know and they have done absolutely nothing to correct the problem. The person I was emailing couldn't understand I wasn't asking for a refund, I was trying to alert them there was a problem. This went on for 4 emails and then I gave up. After buying 5 chickens during this tranisition period and having to deal with the uneatable chicken, I've decided to buy somewhere else. I've never had problems with Sam's in the past. They have always given extremely great customer service.

Love the flavor and the price, but the chicken is never cooked. It's pink and running bloody every time I purchase one. I always have to come home and cook it longer. You could never take that bird to a gathering after pick up because it would not be edible. This last one I bought, I have cooked it for close to an hour since purchase. It was still running blood. I almost wonder if it's a real chicken? SMH Something needs to be done, including the bird!

IS SAM'S ROTISSERIE CHICKEN HEALTHY Relative to ultra-processed foods Yes. It is far better than pastries, candy, or frozen desserts. In absolute terms It is acceptable protein, not optimal nourishment. WHAT IS ACTUALLY GOOD HERE • Whole chicken is the base ingredient • 19 g protein per 3 oz serving • Zero added sugar • No refined carbohydrates • Natural chicken fat • Reasonable calories for protein density From a macronutrient standpoint, it is solid. THE PROBLEM INGREDIENTS 1) “CONTAINS UP TO 18% SOLUTION” This means the chicken is injected with water and additives. You are paying for water, and the meat structure is altered. 2) WHY SODIUM PHOSPHATES ARE USED They are not added for nutrition or flavor. They are added to manipulate the meat. Sodium phosphates are used to: • Increase water retention • Make meat appear juicier • Prevent protein breakdown during cooking • Extend shelf life • Standardize texture at industrial scale In plain terms: cheaper chicken that holds more injected water without drying out. 3) WHY PHOSPHATES MATTER Naturally occurring phosphates in food are fine. Added inorganic phosphates are absorbed differently. Chronic excess intake is associated with: • Calcium imbalance • Vascular calcification • Kidney strain in susceptible people • Bone metabolism disruption This is a frequency issue, not an occasional one. 4) SODIUM LOAD • 430 mg sodium per 3 oz Most people eat 6–9 oz. That quickly becomes 900–1300 mg sodium in one sitting. Not poison. Not ideal if habitual. 5) “NATURAL FLAVORS” A legal umbrella term that can hide dozens of compounds. Not automatically dangerous, but not transparent. WHAT THIS CHICKEN REALLY IS • A processed whole food, not ultra-processed junk • Engineered for consistency, moisture, and shelf life • Better than fast food • Worse than plain roasted chicken you cook yourself FINAL VERDICT Is it healthy? It is less bad than most prepared foods, not actively health-promoting. Why sodium phosphates? Profit, consistency, moisture retention, and shelf life. Should it be a staple? No. consumed “IN MODERATION” If a food requires the phrase “in moderation,” that is already an admission. “In moderation” means: • It is not aligned with human biology • It does not self-regulate through satiety • It becomes problematic when eaten conveniently or frequently • The burden of restraint is placed on the consumer, not the product No one says: • Eat eggs in moderation • Eat steak in moderation • Eat vegetables in moderation Those foods self-limit. So the honest statement is: This chicken is convenient protein with tradeoffs. Fine occasionally. Not something to normalize as a daily protein source. “In moderation” is not praise. It is a polite warning label.

My favorite chicken. Out of all the grocery stores and big box stores. The flavor is irresistible on the skin, it's juicy, and so perfectly priced! I usually go for the golden skinned ones and they're a little less juicy, but still juicy, but then I got a delivery and they picked a more roasted and it was sooo juicy. I was having trouble not eating it while pulling it apart..

I buy these quite often, like the fact that they are not cooked to fully done, makes it so they are not overcooked when warmed up. I cut them up in portions and pressure cook the carcass to use in soups like chicken %26 dumplins. However, the last one was very fatty but it won't stop me from buying them

We have always loved Sam's rotisserie chickens, until today, 12/25/25. Completely shocked when we opened up the grey bag it was in to reveal the grocery store size of the thing!!! We get many meals out of them normally, but this barely made through one!! What is going on? Are you cheating us, and going the cheap out way on your loyal customers???

I just ate some of this chicken and my sinuses went into full closure - agony. I am very allergic to Manufactured Citric Acid, because it is grown on a deadly black mold, ASPERGILLUS N. You should warn people in big letters when you add poison to our food!

Never thought I had to read the ingredients for a rotisserie chicken rub...why all the mystery ingredients %26 why do we need the added flour, it'sthe first ingredient too..Sooo disappointed! I buy rotisserie because I'm off flour right now, I'd buy fried if I wanted flour, I've never seen this in a rotisserie chicken before. All this time I thought I'd been eating the healthier alternative 😢

I really miss the larger chickens and would be willing to pay the extra dollar or so for it. If I wanted a dinky chicken like this, I could go to Giant Eagle! I debone and freeze the meat to use at future times; now I have extra work because it takes longer to do three small instead of the two larger ones.