Savory Rubbed Roast Chicken
TOTAL TIME: Prep: 20 min. Bake: 2 hours + standing
YIELD: 12 servings.
In general, procedures for roasting meat apply to poultry, too. For this dry chicken rub recipe, 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
Ingredients
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2 teaspoons paprika
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1 teaspoon salt
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1 teaspoon onion powder
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1 teaspoon white pepper
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1 teaspoon cayenne pepper
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1 teaspoon dried thyme
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3/4 teaspoon garlic powder
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1/2 teaspoon pepper
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1 roasting chicken (6 to 7 pounds)
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1 large onion, cut into wedges
Directions
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1.
Preheat oven to 350°. In a small bowl, mix the first eight ingredients.
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2.
Pat chicken dry and place on a rack in a 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.
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3.
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.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts
4 ounces cooked chicken: 272 calories, 16g fat (4g saturated fat), 90mg cholesterol, 284mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 29g protein.
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