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Savory Rubbed Roast Chicken Recipe
Savory Rubbed Roast Chicken Recipe photo by Taste of Home

Savory Rubbed Roast Chicken Recipe

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In general, procedures for roasting meat apply to poultry, too. That means if you use a dry rub on a steak, a dry rub will benefit a chicken. A blend of paprika, onion powder, garlic powder and cayenne go on the skin and inside the cavity for a bright, spicy roast chicken. —Margaret Cole, Imperial, Missouri
TOTAL TIME: Prep: 20 min. Bake: 2 hours + standing
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 2 hours + standing
MAKES: 12 servings

Ingredients

  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon white pepper
  • 1 teaspoon cayenne pepper
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 roasting chicken (6 to 7 pounds)
  • 1 large onion, cut into wedges

Directions

  1. Preheat oven to 350°. In a small bowl, mix seasonings. Pat chicken dry and place on a rack in a shallow roasting pan, breast side up. Rub seasoning mixture over the outside and inside of chicken. Place onion inside cavity. Tuck wings under chicken; tie drumsticks together.
  2. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.).
  3. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Yield: 12 servings.
Originally published as Savory Rubbed Roast Chicken in Taste of Home February/March 2012, p31

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Savory Rubbed Roast Chicken

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Mar. 5, 2015

"Excellent Chicken with this Rub. So tasty and tender."

MY REVIEW
Reviewed Oct. 27, 2013

"Good but will definitely put seasoning under the skin too next time."

MY REVIEW
Reviewed Jul. 5, 2013

"I used the rub for roasting chicken on the rotisserie. Added a tad lemon zest to the ingredients; rubbed between skin and breast, thighs, legs and inside. Flavor was pleasing, skin crispy. Also added flavor to broth made from carcass."

MY REVIEW
Reviewed Nov. 27, 2012

"So good!"

MY REVIEW
Reviewed Oct. 19, 2012

"This is just wonderful!! My husband said it was the BEST chicken I've ever made!!"

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