Simple Dry Rubbed Roasted Chicken 
Simple dry Rubbed Roasted Chicken 
Simple Dry Rubbed Roasted Chicken
Simplicity is what this amazing chicken recipe is all about. No long prep time and no overnight marinading necessary so that makes it perfect for a quick weeknight entree. The dry rub gives it all the flavor it needs for a rich and pungent taste. I love using dry rub seasoning because you can make a large batch and store for later uses – this batch can be used on any type of meat or fish.
An optional way to make this chicken is leaving it whole – it will take a longer time to cook, though. Or you can simply use the seasoning on chicken parts like breasts and wings which will cook faster. I hope you will enjoy this beautifully flavored chicken recipe as much as we do.
If you like this recipe, I recommend trying these flavorful chicken dish:
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Simple: Dry Rubbed Roasted Chicken
A simple weekday or weekend entree that is full of flavor.
Ingredients
FOR DRY RUB:
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon cumin
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon freshly ground black pepper
- 2 tablespoons garlic powder
- 2 tablespoons sea salt
- 2 1/2 tablespoons smoked paprika
FOR CHICKEN:
- 5 1/2 pounds whole chicken organic preferbaly
- 2 tablespoons extra virgin olive oil
- 2 tablespoons dry rub
Instructions
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Preheat oven 375 degrees.
Note: Use the roast setting if your oven has this feature.
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FOR DRY RUB:
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Combine all the dry rub ingredients. Mix thoroughly. Reserve 2 tablespoons of the rub for seasoning the chicken. Store the remaining dry rub in a bowl or bottle with a tight lid. Use it on any type of meat or fish.
Note: Store dry rub up to 3 months
FOR THE CHICKEN:
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Butterfly the chicken. Use a very sharp knife to cut along the back bone. Lightly chop the breast bone and spread the chicken flat.
Note: To remove the entire backbone, cut through the other side of the back bone. Reserve it for soup or for making broth.
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Lay the chicken flat on a 1/2 sheetpan lined with parchment paper.
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Use half of the olive oil to coat the chicken all over.
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Use two tablespoons of the dry rub to season the chicken all over. Pat the rub into the chicken. Coat the chicken with the remaining olive oil.
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Bake/roast the chicken for 40 to 45 minutes or until internal temperature reaches 165 to 175 degrees.
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Remove the chicken and let it rest for 10 to 15 minutes. Cut into your desired serving size.
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Serve with your favorite side dishes. Enjoy.
