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My review
Sarah's Dry Rubbed Chicken
Sarah
"No shrinking-violet blend, you'll TASTE this! Delicious!"
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Ingredients
6 h 20 m servings 439 calsOriginal recipe yields 6 servings (1 whole chicken)
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Directions
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Prep
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- Combine the garlic powder, onion powder, paprika, parsley, oregano, cayenne pepper, sage, thyme, coriander, celery seed, salt, and black pepper in a bowl. Rub the chicken inside and out with the spice blend. Stuff the cavity of the chicken with the crushed garlic and onion. Place into a 9x13-inch baking dish and cover with plastic wrap. Refrigerate 4 hours to overnight.
- Preheat an oven to 325 degrees F (165 degrees C).
- Remove and discard the plastic wrap. Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 439 calories; 23.5 g fat; 13 g carbohydrates; 42.9 g protein; 129 mg cholesterol; 426 mg sodium. Full nutrition
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Reviews
Read all reviews 4259 Ratings
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Most helpful positive review
12/5/2010
Just a note from the creator of this recipe: It was edited to recommend cooking it for two hours or until 180 degrees. This is not the way I would advise. One rotisserie-sized chicken should ...
Most helpful critical review
12/29/2010
not sure wht went wrong, but this was so dry. I think it needs oil and butter on the outside and inside to moisten it up.
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12/5/2010
Just a note from the creator of this recipe: It was edited to recommend cooking it for two hours or until 180 degrees. This is not the way I would advise. One rotisserie-sized chicken should ...
12/19/2010
I only made the spice mix so my review is based on that. We absolutely love it! I've been using it as an all purpose lower salt mix on everything. Very flavorful. I did use less sage to make it ...
1/30/2012
Great recipe for roasted chicken! What a wonderful blend of herbs and spices! I rubbed the chicken and let it marinate for a full 24 hours which I highly recommend. Perfect for Sunday dinner. T...
11/27/2010
This kind of chiken I serve each Friday dinner to my children and grandchildren...:) I just omit the onion, I refrigerate it for nearly 8 hours, bake it in in a pre heated 375 F hot oven for ONL...
12/3/2010
I really enjoyed this. I have never actually roasted a whole chicken before so this was a big step for me. I didn't have all the ingredients (celery seed) but it tasted great. What I did diff...
12/27/2010
I haven't tried this one yet but I am going out to get the ingredients I don't have! I have a suggestion for almost any roast chicken- sprinkle the chicken/pieces liberally with ground ginger a...
12/19/2010
We really enjoyed this one, more than others I’ve done in the past!! Thank you, Sarah!! The seasoning blend is wonderful and I liberally coated the entire bird, which gave it tons of flavor. ...
12/17/2010
This was quite delicious! On Sarah's recommendation I tired it with some drumsticks and split breasts I had on hand. Everyone loved it! I had only used a dry rub on ribs before and was not su...
12/29/2010
not sure wht went wrong, but this was so dry. I think it needs oil and butter on the outside and inside to moisten it up.