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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.
Course Lunch/Dinner
Cuisine African, American
Keyword homemade
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 8 People
Calories 276kcal
Author Lola Osinkolu

Ingredients

  • 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

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

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