Oven Roasted Chicken
The flavor of the spice rub I put on this chicken was absolutely delicious! The chicken was cooked perfectly and was very moist. If you love the skin, put the spice rub over the skin. If you do not eat the skin, like a lot of people, pull up sections of the skin and place the rub under the skin and directly on top of the meat.
In a small bowl combine all of the seasonings and set aside.
Rinse the chicken with cold water.
Pat dry with some paper towel.
Cover a deeper pan with foil and place a rack on top.
Using oven safe string, loop it around the tail then each leg.
Pull tight and knot keeping the chicken legs and tail tightly together.
Twist the wings inward tucking them against the chicken body.
Pat the mixed rub all over the chicken or under the skin. Bake in a preheated 450 degree oven breast side up for 15 minutes. Reduce heat to 350 degrees and continue baking 20 minutes for every pound of the chicken. If the back side isn’t golden brown when you turn the chicken over, quickly put the chicken under the broiler just until it gets brown, as I did. Let rest for about 10 minutes, slice and serve.
Oven Roasted Chicken
- 1 – 5# whole chicken (approximately)
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp dried rosemary
- 1 tsp paprika
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried sage
- Preheat oven to 450 degrees.
- Rinse the chicken, inside and out, with cold water.
- Pat the chicken dry with paper towel.
- Place foil into a pan with a rack on top.
- Place the dry chicken on top of the rack.
- In a small bowl combine all of the dry ingredients.
- Pat the dry ingredients all over the chicken evenly.
- Roast the chicken for 15 minutes at 450 degrees.
- Reduce the heat to 350 degrees and continue to cook for 20 minutes per pound of the chickens weight. The thickest part of the chicken should read 165 degrees when done.
- Let the chicken rest for about 10 minutes then slice and serve.
This looks awesome. I like to rub both over and under the skin. Also, I like smoked paprika to give the chicken a rotisserie flavor.
Oh my I never thought about putting the rub on top and under the skin! Oh the flavor!!!!! Thanks for a great idea!
Spice make the change ! thank your – you give us more appetite ! amitiés 🙂
You are so welcome! Have a great week!
Reblogged this on My Meals are on Wheels .
What is need for the Foil? No celery, sale or paper in the Cavity? Thankbyou
The foil catches the drippings so the pan stays clean and easy to wash. You don’t have to use it. You can put celery, lemon or whatever you like in the cavity but I like to make it this way. You can do it however you like best. I’m not sure what you mean by sale or paper in the cavity???? Anyway you make it, give the rub a try sometime we love it!
Home roasted chicken is still my favourite roast – and I can never understand how people can discard the skin. All the golden, juicy, crispness – it’s the best part. Seeing your photos made me so hungry….
I hate to admit it but I too eat the skin. It is the best part! Thanks Chris!
I love oven roasted chicken, so I will try this rub for more flavour. Thanks
Enjoy! Let me know what you think.