Sarah's Dry Rubbed Chicken
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Description
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
- ½ 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
Directions
- 1. 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.
- 2. Preheat an oven to 325 degrees F (165 degrees C).
- 3. 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.
Nutrition Facts
serving: 1 whole chicken
calories: 439.1 kcal
carbohydrates: 13 g
protein: 42.9 g
saturated fat: 6.5 g
cholesterol: 129.3 mg
sodium: 426.1 mg
fiber: 3.5 g
sugar: 4.3 g
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