roast chicken dry rub recipe

Written BySheba G Updated On
roast chicken dry rub recipe
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The Best roast chicken dry rub recipe

I’ve been making this roast chicken dry rub recipe for years, and it’s become a staple in our household. It’s a simple yet flavorful dish that’s perfect for any occasion. I love how the combination of spices and herbs brings out the natural flavors of the chicken.

My kids devour it, and it’s always a hit at family gatherings. What I appreciate most about this recipe is how easy it is to make. It requires minimal prep time, and the dry rub mixture can be prepared ahead of time.

This makes it ideal for busy weeknights or last-minute dinner plans. The best part is that it’s incredibly versatile – you can serve it with a variety of sides, from roasted vegetables to mashed potatoes. My family loves how the chicken stays juicy and tender, even after being reheated.

This recipe has been passed down through generations in my family, and I’m so glad I can share it with you today. The technique of rubbing the chicken with spices and herbs before roasting is what sets this dish apart from other recipes. It adds depth and complexity to the flavors, making each bite feel like a special treat.

Whether you’re looking for a comforting meal or a show-stopping centerpiece for a holiday dinner, this roast chicken dry rub recipe is sure to impress.

Roast Chicken with Dry Rub

Roast Chicken with Dry Rub

4.8 from 1110 votes

This roast chicken recipe features a flavorful dry rub that enhances the natural taste of the chicken. The dry rub includes a blend of aromatic spices and herbs.

Prep Time15 mins
Cook Time1 hr 30 mins
Resting Time0 mins
Total Time1 hr 45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dry Rub

2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried rosemary
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper

For the Chicken

1 whole chicken (about 4 lbs)
2 tbsp olive oil
1 lemon, halved

👨‍🍳Directions

1Preheat the oven to 425°F (220°C).
2Line a baking sheet with parchment paper.
3Combine paprika, garlic powder, onion powder, dried thyme, dried rosemary, salt, black pepper, and cayenne pepper in a small bowl.
4Mix well to ensure all spices are evenly distributed.
5Rinse the chicken inside and out under cold water.
6Pat it dry thoroughly with paper towels, both inside and out.
7This step is crucial for achieving a crispy skin.
8Rub the chicken all over with olive oil, ensuring it is evenly coated.
9Sprinkle the dry rub mixture evenly over the entire surface of the chicken, including the cavity.
10Gently rub the seasoning into the skin to ensure it adheres well.
11Place the lemon halves inside the chicken cavity.
12Place the chicken breast-side up on the prepared baking sheet.
13Roast in the preheated oven for 15 minutes.
14Then, reduce the oven temperature to 375°F (190°C) and continue roasting for an additional 1 hour and 15 minutes.
15This will allow the chicken to cook evenly and thoroughly.
16Check the chicken’s temperature by inserting a meat thermometer into the thickest part of the thigh without touching the bone.
17The internal temperature should reach 165°F (74°C).
18If the skin starts to brown too quickly, cover the chicken loosely with aluminum foil.
19Once the chicken is done, remove it from the oven and let it rest for 15-20 minutes before carving.
20This allows the juices to redistribute throughout the meat.

🔧Equipment

Mixing bowl
Baking sheet
Oven
Meat thermometer

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 6g❤️Cholesterol: 120mg🧂Sodium: 800mg🌾Total Carbs: 5g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 40g

📝Notes

Tips: For extra flavor, you can add a few cloves of garlic and fresh herbs to the chicken cavity. Adjust the cayenne pepper to taste if you prefer a milder or spicier rub.

Watch Video Of How Roast Chicken with Dry Rub Works

This roast chicken dry rub recipe has become a trusted favorite in our household over the years – and for good reason! Not only does it taste incredible, but it’s also incredibly versatile and easy to prepare ahead of time.

The best part? It stores beautifully in an airtight container for up to three days or freezes wonderfully for up to six months – making it perfect for meal planning and prep ahead meals.

❓ Frequently Asked Questions About Roast Chicken with Dry Rub

1. What type of spices are used in this roast chicken dry rub recipe?

The dry rub mixture consists of a blend of paprika, garlic powder, onion powder, salt, black pepper, and dried thyme. These spices complement each other perfectly to create a balanced flavor profile.

2. Can I adjust the amount of spices to suit my taste?

Absolutely! If you prefer a milder flavor, reduce the amount of paprika or onion powder. Conversely, if you like things spicy, add more cayenne pepper or red pepper flakes.

3. How do I ensure the chicken stays moist during roasting?

To prevent drying out, make sure to pat the chicken dry with paper towels before applying the dry rub mixture. This helps remove excess moisture and allows the seasonings to penetrate deeper into the meat.

4. Can I use this dry rub on other types of poultry or meats?

Yes! This blend works beautifully on turkey breasts, pork chops, or even beef roasts. Feel free to experiment and find your favorite combinations.

5. How long does the chicken stay fresh after cooking?

Cooked chicken can be stored in an airtight container for up to three days in the refrigerator or frozen for up to six months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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