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
Equipment
- Sheetpan lined with parchmint paper
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
- Preheat oven 375 degrees. Note: Use the roast setting if your oven has this feature.
- FOR DRY RUB:
- 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:
- 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.
- Lay the chicken flat on a 1/2 sheetpan lined with parchment paper.
- Use half of the olive oil to coat the chicken all over.
- 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.
- Bake/roast the chicken for 40 to 45 minutes or until internal temperature reaches 165 to 175 degrees.
- Remove the chicken and let it rest for 10 to 15 minutes. Cut into your desired serving size.
- Serve with your favorite side dishes. Enjoy.
Nutrition
