Recipe by Sarah
"No shrinking-violet blend, you'll TASTE this! Delicious!"
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cayenne pepper, or to taste
dried thyme leaves
ground black pepper
1 (4 pound)
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 not take any longer than 1 1/2 hours, at most. Also, the temperature will continue to rise with resting. Feel free to cook the chicken in your normal fashion, the recipe cook times here are obviously on the cautious side! :) PS- This recipe can also be used on chicken breasts or pieces, and should make enough to be used more than once, depending on the size of the bird or how many pieces used.
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.
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 more all purpose. I only had celery flakes instead of seed. I used a bit less salt, but only because my husband has high blood pressure & we eat very low salt. Thanks for the recipe! I'll be making it often.
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. Thanks for a great recipe Sarah!
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 ONLY 1 1/4 hours, it come crispy and so moist , not dry at all. Baste once during the baking. Instead of whole chicken I use only the lower parts of the chicken. ( leg and thigh) Enjoy.
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 differently...added a little olive oil to the skin and then roasted it at 450 for 15' to crisp the top and then at 350 for the duration which was about an hour and a half. It turned out very moist and very tasty. There were nice juices on the bottom of the pan that would make a righteous gravy. Will definitely do again.
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 and/or add some to the other ingredients. It just does something to enhance the flavor even more, and you can't really taste the ginger as ginger itself, even if the ginger is all you use before the baking. I have been doing this for years. I did this with the Thanksiving turkey this year and our guest said it was the best ever and what did I do to it?? Fantastic.
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 sure how it would turn out on poultry. It was so good! Definitely a keeper and will make often. Thanks Sarah!
* Percent Daily Values are based on a 2,000 calorie diet.
Sarah's Dry Rubbed Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 212
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