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Savory Rubbed Roast Chicken

 Savory Rubbed Roast Chicken
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
8 ServingsPrep: 20 min. Bake: 2 hours + standing


  • 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


  • 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.
  • 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,

2 of 2

Savory Rubbed Roast Chicken (continued)

Nutritional Facts: 24 g fat (7 g saturated fat), 134 mg cholesterol, 425 mg sodium, 3 g carbohydrate, 1 g fiber, 43 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.