Lunch: Sarah's Dry Rubbed Chicken

Recipe by Sarah No shrinking-violet blend, you'll TASTE this! Delicious!

Ingredients

1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons paprika
2 tablespoons dried parsley
1 tablespoon dried oregano
1/2 teaspoon cayenne pepper, or to taste
2 teaspoons rubbed sage
2 teaspoons dried thyme leaves
1 teaspoon ground coriander
1 teaspoon celery seed
1 teaspoon sea salt
1 teaspoon ground black pepper
1 (4 pound) whole chicken
6 cloves garlic, crushed
2 onions, quartered

Instructions

Combine the garlic powder, onion powder, paprika, parsley, oregano, cayenne pepper, sage, thyme, coriander, celery seed, salt, and black pepper in a bowl. Rub the chicken inside and out with the spice blend. Stuff the cavity of the chicken with the crushed garlic and onion. Place into a 9x13-inch baking dish and cover with plastic wrap. Refrigerate 4 hours to overnight.
Preheat an oven to 325 degrees F (165 degrees C).
Remove and discard the plastic wrap. Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Reviews


Add a review for Sarah's Dry Rubbed Chicken

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now