Sarah's Dry Rubbed Chicken Recipe - Allrecipes.com
Sarah's Dry Rubbed Chicken Recipe
  • READY IN 6+ hrs

Sarah's Dry Rubbed Chicken

Recipe by  

"No shrinking-violet blend, you'll TASTE this! Delicious!"

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Ingredients Edit and Save

Original recipe makes 1 whole chicken Change Servings
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Directions

  1. 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.
  2. Preheat an oven to 325 degrees F (165 degrees C).
  3. 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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 2 hrs
  • READY IN 6 hrs 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2011

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.

 
Most Helpful Critical Review
Dec 30, 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.

 
Dec 22, 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 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.

 
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!

 
Nov 29, 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 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.

 
Dec 08, 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 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.

 
Dec 28, 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 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.

 
Dec 23, 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 sure how it would turn out on poultry. It was so good! Definitely a keeper and will make often. Thanks Sarah!

 

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Nutrition

  • Calories
  • 439 kcal
  • 22%
  • Carbohydrates
  • 13 g
  • 4%
  • Cholesterol
  • 129 mg
  • 43%
  • Fat
  • 23.5 g
  • 36%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 42.9 g
  • 86%
  • Sodium
  • 426 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Sarah
38 Followers 2 Saved Recipes
 
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