This easy dry rub Roast Chicken is a taste thrill for those who like their chicken highly seasoned. It is made with a whole chicken and infused with different seasonings. This results in a flavorful, juicy, and tasty Chicken and it will bring everyone to the dinner table quickly.
Dry Rub Roast Chicken
I know most people know how to roast a chicken. This is something that you can just throw together, hit with some salt and pepper, and probably butter. Pop in the oven and you come out with an okay Chicken. However, this method takes it up a notch. Not only will you come out with a tasty spiced chicken, but it’s also easy and you can almost not miss it.
There is no need to keep on adjusting the temperature of your oven, nor is there any for basting the Chicken or having to leave it in the fridge for days. Just season and bake!
If you love grilled beef ribs, you can also try dry rubs for ribs.
This is a perfect recipe for Thanksgiving, Christmas, or other festive seasons. However, you don’t need to wait for these seasons to come to enjoy this roasted Chicken, you can surprise your family or friends by making this for them for a weekend dinner or simply make it any time you feel like it. It’s one of those dinners that just hits the spot. It’s comforting and delicious.
Check 20+ Chicken Dinner Recipes and 30 Air fryer chicken dinner recipes for more recipes to enjoy with your family and friends. You will love them.
How to roast a whole chicken to achieve an evenly cooked and perfectly moist result
This is a very simple recipe that everybody should have in their repertoire, however, there are some tips that everybody should know:
- First, let the chicken rest for about 15 to 20 minutes at room temperature before you do anything to it. In this way, the Chicken will be able to withstand the heat of the oven which will, in turn, help you achieve a well-roasted Chicken.
- Secondly, remove the giblets – neck, gizzard, heart inside the Cavity of the Chicken. I don’t discard these, I usually season them and grill them with chicken, and sometimes, I use them for my stock.
- Thirdly, it’s very important to pat your chicken dry with a paper towel before spicing it. ”Moisture and crispy” do not go together. The more moisture you draw out of the skin, the crispier it’s going to get. If the Chicken is wet, then you should expect that the skin will not turn out crispy after roasting.
- Fourth, season the chicken in and out – it’s very important not to skimp on the seasoning. Be as generous as you can. Season the cavity, and the whole body of the Chicken. I like to season underneath the skin of the Chicken to heighten the flavor of the meat.
- Bake the chicken: Place the chicken on the middle rack and bake for one hour and thirty minutes or till the internal temperature reaches 165°F which is the safe internal temperature for Roast Chicken.
Frequently asked questions about roasting a whole Chicken.
Must I stuff my Chicken?
It is advisable to stuff the Chicken but it will still turn out well if it is well seasoned without stuffing it. Stuffing also plays an important part in making a perfect roasted chicken. It helps to intensify the flavor of the Chicken. For this Chicken, I only used Onion and Rosemary. However, you can use any other fresh herbs of your choice like Savory, oregano, Marjoram Tarragon, or sage.
Do I have to truss my Chicken?
I only tie up the legs of my chicken. In that way, the stuffing is secured and my chicken always comes out perfectly as a whole.
Other Chicken Recipes you might like:
- Chicken and Potato Bake
- Sauteed Chicken with Spinach
- Easy One-Pot Chicken and Rice
- Baked Turkey Wings
- Baked Chicken Breasts
- Chicken Fricassée
Easy Roast Chicken With Dry Rub
- 4½ lb chicken
- ½ teaspoon cayenne pepper
- 1 teaspoon black pepper
- 2 teaspoon salt
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- 2 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon bouillon powder
- 2 tablespoons olive oil
- 1 large onion cut up into large chunks
- 1 large onion
- 4 Rosemary sprigs
- Preheat the oven to 375°F.
- Combine all the cayenne pepper, black pepper, salt, thyme, garlic powder, paprika, onion powder, and bouillon powder in a small bowl. Mix well.
- Remove the neck and giblets from the chicken, rinse and pat dry with a paper towel, then trim off any excess skin and fat.
- Add a generous amount of the spice mix to the cavity of the chicken and massage it until well coated.
- Pour one tablespoon of olive oil on the chicken and use your hands to spread it all over the chicken. Sprinkle with the rub mixture and massage all over the chicken until fully coated. Flip the chicken over, and massage with some oil and seasoning.
- Gently separate the skin of the chicken from its body to create a pocket; season the pocket with some more spice and olive oil.
- Stuff the chicken with the onion and rosemary sprigs, tuck the wings back and tie up both legs with a cooking string.
- Spread the cut-up onions in a single layer in a shallow baking pan large enough to hold the chicken, and place the chicken over the bed of onions.
- Transfer it to the oven and roast for 1 hour and 30 minutes or till the internal temperature reaches 170. Let sit for 10 to 15 minutes before carving.
- Let the chicken rest before cutting through it so that you don’t want to lose all the juice in the chicken.
Making a perfect oven-roasted chicken is not rocket science neither does it require having any chef skills. After all, our grandmothers effortlessly made perfect roasted chicken without any culinary skills. 🙂
You can find me on Facebook, and Instagram. I love keeping in touch with all of you 🙂
If you make this Roasted Chicken recipe, I’d love to see pictures of your creations on Instagram and Facebook.#cheflolaskitchen
Friday 26th of November 2021
Hi Lola can I still use this dry rub on chicken without the skin? I don't like chicken skin but I fear the chicken might be fry without the skin
Chef Lola's Kitchen
Friday 6th of May 2022
You can use skinless chicken. Dry rub on skinless chicken works well.
Sunday 21st of November 2021
Thanks so much for the recipe am going to try it lately I always enjoyed your teachings wishing you more blessings thank you Ma
Thursday 24th of December 2020
Was looking for this recipe... Thank you. Looking forward to a good festive lunch... Yoo hoo
Saturday 10th of October 2020
After the dry rub. Do u set aside in the fridge to marinade before toasting,?
Friday 5th of February 2021
No, Nsorigwe, I roasted immediately.
Gigi A. Gonzales
Monday 14th of September 2020
Hi! Tried the roast chicken for dinner & everyone enjoyed it! It was very tasty. The dry rub is really effective in making the food tastier. Instead of using an oven for it, I used a turbo broiler. When I first checked on the chicken, the skin was a bit crispy already but turned it over so the crispiness of the skin got wet with the drippings. So, when roasting, do we need to turn the chicken to even up the cooking or is it alright not to turn it anymore & leave it until it’s fully cooked? Thank you Chef Lola for sharing this recipe!
Saturday 10th of October 2020
Thanks for the feedback Gigi. I don't usually turn mine but the top is always more crispy than the bottom part. If you want all-round crisp skin, feel free to turn it.