This easy dry rub Roast Chicken is a taste thrill for those who like their chicken highly seasoned. It is infused with simple aromatic flavors such as thyme, paprika, Black pepper, Onion powder, Garlic powder, Cayenne pepper and more. This results in a flavorful, juicy, and tasty Chicken and it will bring everyone to the dinner table quickly.
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 bird, 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, neither is there any for basting the Chicken or having to leave it in the fridge for days.
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’s one of those dinners that just hits the spot. It’s comforting and delicious!
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 the 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 in 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.
Easy Dry Rub Roast Chicken
- 41/2 lb Chicken
- 1/2 Tsp Cayenne pepper
- 1 Tsp Black pepper
- 2 Tsp Salt
- 1 Tsp Thyme
- 1 Tsp Garlic powder
- 2 Tsp Paprika
- 1 Tsp Onion powder
- 1 Tsp Bouillon powder
- 2 Tbsp Olive Oil
- Preheat oven to 375°F.
- In a small bowl, combine all the spices except the Olive Oil. Mix together.
- Remove the neck and Giblets from the chicken, rinse and pat dry with a paper towel then trim off any excess skin and fat.
- Start by adding a generous amount of the spice mix into the cavity of the chicken and massage until the whole cavity is well coated with the spice.
- Drizzle 1 Tbsp 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 it is fully coated.
- Flip the Chicken over and repeat 3 above
- Face the Chicken up, and gently separate the skin of the chicken from its body to create a pocket, season the pocket with some more spice and olive oil.
- Tuck the wings back and tie up both legs with a cooking string
- Stuff the chicken with the Onion and rosemary sprigs.
- 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 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.
- use a shallow pan to roast your Chicken. In that way, the air will be able to circulate through the Chicken and you can achieve an evenly roasted Chicken.
- It's very important to place the Chicken in the middle rack. That's the right position that will yield a perfectly roasted Chicken.
- Don't forget to tuck back the wings of your chicken in order to prevent it from burning. (the tip of the chicken wings burns faster) and also remember to tie the legs or simply tuck them under the loose skin of the chicken. This will let your stuffing stay intact.
- Let the Chicken rest before cutting through it - You don't want to lose all the juice in the chicken, so it's very important to leave the chicken to cool a bit
Making a perfect oven roasted chicken is not a rocket science neither does it require having any chef skills. After all, our grandmothers effortlessly made perfect roasted chicken without any culinary skills. 🙂
If you make this Roasted Chicken recipe, I’d love to see pictures of your creations on Instagram and Facebook.#cheflolaskitchen