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Roasted Chicken Rub
September 22, 2014

We loved this for our dinner tonight, and there will definitely be a next time because this was wonderful. The only thing I did different was to use oregano rather than thyme and to go short on the cayenne. Also I didn't process the spices together once I had them mixed up because I really prefer them without grinding. I used a whole cut-up kosher chicken from Trader Joe's, and this was wonderful. I made a mistake by not putting some of the seasoning under the skin, too, but I will do that next time also because we don't eat the skin--it just adds a little more flavoring to the chicken. My hubby thanks you, too! Thanks, Semigourmet! EDIT: I have used this rub in several ways. I've coated boneless skinless chicken breasts with mayo, coated it with the rub, and stovetopped it with olive oil and butter for a quick dinner when time is of the essence! Tonight I made my first whole chicken. I used a half a stick of melted butter with a bunch of the rub. I spooned some under the skin and in the cavity of the chicken and put the rest on top. I roasted it for about 1:15 minutes at 350 when I used my Thermapen to test it. It only needed a few more minutes to get to 160 degrees so it could rest and get the temperature to 165! It is yummy! Next time I will just use two tablespoons of butter to add to the rub. Thanks, Semigourmet! You have no idea how many times we've used this!

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