Easy Roast Chicken With Dry Rub

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

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 that you will truly love.

4.65 from 17 votes

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Course: Lunch/Dinner

Cuisine: African, American

Keyword: homemade

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Servings: 8 People

Calories: 276kcal

Author: Lola Osinkolu

Ingredients

• 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

Stuffing

• 1 large onion
• 4 Rosemary sprigs

US Customary – Metric

Instructions

• 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.

Video

https://www.youtube.com/watch?v=DEIzrFZ89uQ

Notes

• Let the chicken rest before cutting through it so that you don’t want to lose all the juice in the chicken.

Nutrition

Calories: 276kcal | Carbohydrates: 2g | Protein: 23g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 91mg | Sodium: 859mg | Potassium: 278mg | Fiber: 0g | Sugar: 0g | Vitamin A: 945IU | Vitamin C: 3.2mg | Calcium: 22mg | Iron: 1.5mg

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. 🙂

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If you make this Roasted Chicken recipe, I’d love to see pictures of your creations on Instagram and Facebook.#cheflolaskitchen