Roast Chicken Rub

5 from 9 votes

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!

Course Dinner

Cuisine American

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

Prep Time 7

Cook Time 1 15

Servings people

Calories 768kcal

Author April Boller Wright

Ingredients

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 :)

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