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Savory Rubbed Roast Chicken Recipe

Savory Rubbed Roast Chicken Recipe

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 YIELD:8 servings


  • 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, peeled and quartered


  • 1. In a small bowl, combine the seasonings; set aside. Place chicken breast side up on a rack in a shallow roasting pan; pat dry. Tuck wings under chicken; tie drumsticks together. Rub seasoning mixture over the outside and inside of chicken. Place onion inside cavity.
  • 2. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.) Cover and let stand for 15 minutes before carving. Yield: 8 servings.

Nutritional Facts

5 ounce-weight equals 406 calories, 24 g fat (7 g saturated fat), 134 mg cholesterol, 425 mg sodium, 3 g carbohydrate, 1 g fiber, 43 g protein.

Wine Pairings

Full-Bodied White Wine

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