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

Savory Rubbed Roast Chicken Recipe

Publisher Photo
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:8 servings
TOTAL TIME: Prep: 20 min. Bake: 2 hours + standing
MAKES: 8 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, peeled and quartered

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.

Directions

  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.
Originally published as Savory Rubbed Roast Chicken in Taste of Home February/March 2012, p31

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.

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
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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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!!

MY REVIEW
Reviewed May. 28, 2012

I've always loved roasting whole chickens and thought my recipe was the best...kosher salt, fresh herbs, lemon until I tried this one! My husband was beside himself! This is the best roast chicken recipe I have ever come across! I hope the subscriber who submitted it reads this! Absolutely fabulous! I will make it again and again. Also, delicious the next day.

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