Reviewed: Apr. 30, 2012

I now keep a jar of this dry rub in my spice cabinet so I have it handy, it is so good. I use it on more than chicken, it is a great rub on pork tenderloin as well. It makes a perfect rub for a rotisserie chicken, better than any store bought!

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Reviewer:

Mrs. Chef Esh

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Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

Reviewed: Jan. 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. Thanks for a great recipe Sarah!

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Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Nov. 4, 2011

Very good rub but do not put too much of it on...and also this recipe definitely need to be marinated otherwise the flavors of the rub do not really get into the chicken. Omit pepper if you do not like it too spicy.

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Reviewer:

Ryan's Mom

Cooking Level: Beginning

Home Town: Hopatcong, New Jersey, USA

Living In: Brooklyn, New York, USA

Reviewed: Oct. 6, 2011

GREAT dry rub for chicken! the only thing I left out was the onion because I didn't have any on hand and I was short on time, so instead of letting it marinade for a few hours I rubbed on & baked. It turned out really flavorful and the drippings made for an excellent gravy. thanks for sharing!

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Reviewer:

Souza'sGirl

Cooking Level: Intermediate

Home Town: Fremont, California, USA

Living In: Folsom, California, USA

Reviewed: Jun. 12, 2011

We enjoyed this rub on a chicken and some sliced, roasted potatos. I would probably adjust for taste if we used it again, decreasing the sage and coriander a bit. One onion was enough for a 4.5lb chicken cook time was definitely more than 1.5 hours. I would probably increase the temperature a little in the future for a crispier skin.

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Reviewer:

BARNKITTY

Cooking Level: Expert

Reviewed: May 10, 2011

This was very good. I did not have enough cayenne pepper nor did I have any onion powder, (used dried onion flakes), garlic powder, (used garlic salt and omitted sea salt) nor did I have any paprika. But this still turned out really good. Thanks for sharing!!

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Reviewer:

Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Reviewed: Apr. 25, 2011

Left out the cayenne and rubbed this into chicken thighs then grilled them. YUMMY!

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Reviewer:

Corinne

Cooking Level: Intermediate

Home Town: Wilmington, Massachusetts, USA

Living In: Concord, New Hampshire, USA

Reviewed: Apr. 19, 2011

this created a wonderful rub, my husban is not much of a chicken eater......but it was the first thing cleared from his plate. he loved it. which mean he will be having it often. I used chicken breast instead of a whole chicken because we are only too and i hate to waste food. thank you so much for a great recipe. i will be using it often.

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Reviewer:

Mrs.WeinnerBlowers

Cooking Level: Intermediate

Living In: Aurora, Ontario, Canada

Reviewed: Mar. 29, 2011

Wonderful chicken! I'm rating the spice blend itself and not the cooking method. I didn't change any of the measurements of the spices and it turned out wonderful. I coated boneless skinless chicken breasts with olive oil and then sprinkled the dry rub on liberally. I then drizzled more olive oil on top. I baked these at 400 degrees for 30 minutes and had tasty, tender and juicy chicken. Thanks for a great recipe Sarah!

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Reviewer:

Heather C

Cooking Level: Intermediate

Home Town: Swainsboro, Georgia, USA

Reviewed: Feb. 14, 2011

will be making this tonight, but wanted to start writing my review as to what i changed in the spice mix... i halved the mix (which is plenty still). didn't have enough parsley so i used some marjoram and rosemary as well, not enough thyme so i used Italian seasoning to make up the difference, hot chili powder instead cayenne and added 1/2-1 tsp. ground fennel seeds. can't wait to try it.

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