Sarah's Dry Rubbed Chicken recipe
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- 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
Nutrition Info
- 439.1 caloriescarbohydrate: 13 gcholesterol: 129.3 mgfat: 23.5 gfiber: 3.5 gprotein: 42.9 gsaturatedFat: 6.5 gservingSize: -sodium: 426.1 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Sarah's Dry Rubbed Chicken
Directions
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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.