Easy Dry Rub Roast Chicken
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.
Servings 8 People
- 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
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