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Roast Spiced Chicken

Ever have a worn index card recipe from your mother with food stains covering the words? Spiced chicken has been in our family more than 50 years. —Cindy Kanwar, Blacklick, OH
  • Total Time
    Prep: 20 min. Bake: 1-1/2 hours + standing
  • Makes
    12 servings


  • 3 teaspoons dried thyme
  • 2 teaspoons salt
  • 2 teaspoons seasoned salt
  • 2 teaspoons pepper
  • 1/2 teaspoon garlic powder
  • 2/3 cup butter, cubed
  • 1/3 cup lemon juice
  • 2 tablespoons Dijon mustard
  • 1-1/2 teaspoons paprika
  • 1/2 teaspoon garlic salt
  • 1 roasting chicken (6 to 7 pounds)
  • 1 lemon, quartered, optional


  • Preheat oven to 425°. In a small bowl, mix the first 5 ingredients. In a small saucepan, melt butter; stir in lemon juice, mustard, paprika and garlic salt. Keep warm.
  • Sprinkle half the thyme mixture inside chicken; if desired, place quartered lemon inside chicken. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together.
  • Brush outside of chicken with 1/2 cup butter mixture; sprinkle with remaining thyme mixture. Roast 1 hour, basting every 15 minutes with remaining butter mixture. (Cover loosely with foil if chicken browns too quickly.)
  • Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 30-60 minutes longer. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts
1 serving: 390 calories, 27g fat (11g saturated fat), 132mg cholesterol, 918mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 33g protein.

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Average Rating:
  • AllisonO
    Feb 14, 2020

    We were looking for a new way to cook a chicken and I found this recipe. It was absolutely delicious! The flavors blend well together. My husband wants to use the seasoning and marinade on turkey next!

  • meaganteal
    Mar 5, 2019

    My oldest son picked this recipe for his night to cook, and so glad he did! This was so good! We used chicken quarters, and placed the seasoning on the chicken and let it sit in the fridge for about 4 hours. This was so good, and the kids ate all of it!

  • homemadewithlove
    Feb 18, 2016

    Great recipe! I didn't sprinkle enough inside and may not have used enough salt, but the meat was moist and flavorable.

  • pamdevone
    Sep 23, 2015

    It was delicious.

  • Lor207
    Sep 16, 2015

    This was delicious! I make new recipes every week and only the best of the best get saved. I do not keep most, but this one is. a definite keeper. There is a reason why this family has been making it for 50 years.I used only 1/2 of the rub and made only 1/2 of the butter part of the marinade and it was plenty. No need for gravy with this recipe, the au jus is perfect.