Roast Chicken Rub
A simple roast chicken rub is one of my favorites ways to make a whole chicken. It's juicy and moist. It's knock your socks off good! A perfect dinner idea for Easter holiday!
Servings 7 people
- 4 lb whole organic chicken
- 2 tbsp vegetable oil
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tsp paprika
- ¼ tsp cayenne pepper
- 1 tbsp salt plus an additional ¼ tsp
- 1 ¼ tsp pepper
- 1 celery stalk cut into 4-6 pieces
- 1 lemon cut into four wedges
- ½ cup unsalted butter plus an additional 3 tablespoons (cut slices for the cavity)
- 2 tsp minced garlic
Preheat the oven to 425 degrees Fahrenheit.
Remove the giblets and other organs from the cavity of the chicken. Remove feathers and wash the chicken. Pat the outside and the cavity dry. Coat the chicken in vegetable oil.
Stuff the cavity with the celery, lemon and slices of butter.
Add all of the seasonings to a small bowl and mix well then season the inside of the chicken.
Tie the legs together with twine and tuck the wing tips underneath the chicken. Use the 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 stick of butter and place the slices in the skillet (around the chicken).
Roast for 30 minutes then add the minced garlic to the chicken juices. Stir the liquids. With a basting brush, baste the chicken. Close the oven and cook for an additional 45 minutes and basting occasionally.
The chicken is done with the temperature of the thickest part of the chicken thigh reaches 165F or when the thickest part of the thigh juices run clear when pierced with a knife, it's done. Transfer the chicken to a cutting board and rest it for 10-15 minutes.
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 :)
Calories: 768kcal | Carbohydrates: 9g | Protein: 42g | Fat: 63g | Saturated Fat: 30g | Cholesterol: 224mg | Sodium: 1907mg | Potassium: 541mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1105IU | Vitamin C: 20mg | Calcium: 58mg | Iron: 3mg