Juicy Roast Chicken Rub Recipe

Easy Roast chicken rub is one of my favorite ways to make a whole chicken.  It’s simple to make and bursting with flavor. It’s perfect for a quick weeknight dinner and fancy enough for Easter or any holiday. It’s juicy, tender and moist! Delicious served with our most-requested sour cream mashed potatoes.

This is one of my family’s favorite ways   to enjoy roast chicken rub. It’s so simple but the flavor is out of this world. My kids LOVE it so much.

What to serve roast chicken with?

Serve this roast chicken rub with garlic bread, sautéed vegetables, sour cream mashed potatoes, southern sweet cornbread, jollof rice ,candied yams, cranberry sauce, southern collard greens or a simple salad. This easy roast can can feed about 4 people. 

Ingredients

A few ingredients and your own your way to a a perfect roast chicken. All you need is one 4 lb whole chicken. You’ll also need some olive or vegetable oil and seasonings. For the cavity, you’ll need some celery, lemon wedges, and butter.

Easy Seasoning

To make the easy roast chicken rub, mix garlic powder, onion powder, paprika, salt, pepper and cayenne powder together in a bowl and rub it  all over the chicken. You’ll also season the cavity. 

How to make this roast chicken rub recipe

For more detailed instructions see recipe card below.

• Let the chicken come to room temperature. Preheat the oven to 425 degrees Fahrenheit.
• Next, remove the giblets and other organs from the cavity of the chicken. Next, wash the chicken thoroughly and remove feathers etc.  Pat dry with paper towels. Coat the chicken with vegetable oil
• For the cavity, you’ll need some celery, lemon wedges, and butter. If you prefer to do your own thing, or add additional ingredients to the cavity, you can try fresh  thyme, rosemary or your favorite herbs. These alternative ingredients will definitely provide addition flavorful, but for a quick and easy roast chicken, the recipes as is, is delicious! 
• Tie the legs with twine.
• Grease the bottom of a heavy bottom skillet.
• Place the chicken into the skillet. Add a few tablespoons of butter around the chicken.
• Roast for 30 minutes then add minced garlic to the juices in the skillet. Stir the liquids. Close the oven and began basting until the chicken until it’s done about 30 minutes or until the chicken reaches the temperature of 165F. If you don’t have a meat thermometer, when the thickest part of the thigh juices run clear when pierced with a skewer it’s done.
• Transfer the chicken to a cutting board and rest it for 10-15 minutes.
  
  

  Roast Chicken Rub

  April Boller Wright

  A simple roast chicken rub is one of my favorite ways to make a whole chicken. It's juicy and moist. A perfect dinner idea for Easter holiday!

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  Prep Time 7 minutes mins

  Cook Time 1 hour hr 15 minutes mins

  Course Dinner

  Cuisine American

  Servings 7 people

  Calories 768 kcal

  Ingredients

    

  1x2x3x

  • 4 lb whole chicken
  • 2 tbsp olive oil
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 tbsp salt plus an additional 1/4 tsp
  • 1 1/4 tsp pepper
  • 1 celery stalk 1 celery stalk (about 8 inches), cut crosswise into 6 equal pieces
  • 2 tsp minced garlic
  • 1 lemon cut into four wedges
  • 1/2 cup unsalted butter (You'll need ¾ cup total)

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  Instructions

   

  • Preheat the oven to 425°F. Remove giblets and neck from cavity. Using a clean, washed chicken, pat completely dry with paper towels, inside and out. Coat the entire chicken with olive oil.
  • Add all of the seasonings to a small bowl. Reserve 2 teaspoons of the seasoning mixture for the cavity. Season the inside of the chicken cavity with this portion.
  • Cut 4 tablespoons (1/4 stick) of butter into slices. Place these butter slices inside the cavity along with the celery and lemon. Reserve the rest of the butter. You'll need it later.
  • Tie the legs together with twine and tuck the wing tips underneath the chicken. Use the remaining seasoning all over the outside of the chicken.
  • Grease the bottom of a heavy bottom skillet. Place the chicken into the skillet. Slice the remaining 4 tablespoons (1/4 stick) of butter into slices. Place these butter slices in the skillet around the chicken
  • Place the chicken into the preheated oven and roast for 30 minutes.
  • After 30 minutes, add the minced garlic to the pan juices. Melt the remaining 3 tablespoons of butter and use it with the pan juices to baste the chicken. Continue cooking for 45 minutes, basting every 15 minutes.
  • The chicken is done when the thickest part of the thigh reaches 165°F on a meat thermometer or pierce the thickest part of the thigh with a knife. If the juices run clear, the chicken is done. Transfer the chicken to a cutting board and let it rest for 10-15 minutes before carving.

  Notes

  A 4 lb organic whole chicken works best for this recipe. 

   

   

   

  I always season the outside of the chicken after I tie the legs with kitchen string. That way the seasoning stays put. Use about 2 tsp of seasoning inside the cavity. 

   

   

   

  Feel free to add additional ingredients into the cavity. You can add fresh thyme, rosemary, sage, onions or garlic. 

   

   

   

  Roast the chicken for at least 30 minutes then baste every 15 minutes. 

   

   

   

   If the skin starts to brown too fast tent foil over the chicken.

   

   

   

  For side ideas, make sure you check out the links in the body of the post 🙂

  Nutrition

  Calories: 768kcalCarbohydrates: 9gProtein: 42gFat: 63gSaturated Fat: 30gCholesterol: 224mgSodium: 1907mgPotassium: 541mgFiber: 2gSugar: 1gVitamin A: 1105IUVitamin C: 20mgCalcium: 58mgIron: 3mg

  Keyword dry rub roast chicken, dry rub seasoning, roast chicken rub

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