This post may contain affiliate links. Please read our disclosure policy.
I’ve made this chicken recipe for my family countless times, mostly on the Traeger but also in the oven as well as over a campfire. This spice‑rubbed whole chicken delivers crackly skin and succulent meat every single time.
The secret is a quick homemade dry rub (my absolute favorite) plus a high‑heat roast that locks in moisture but also delivers the most flavorful crispy skin.
Why This Spice Blend Works
A short pantry lineup builds layers of flavor without marinating in liquid. Full measurements can be found in the printable recipe card below.
- Smoked Paprika & Chili Powder – Kick‑start browning and add subtle smoke even if you’re roasting indoors.
- Brown Sugar – Caramelizes into a lacquered crust that keeps the meat moist.
- Mustard Powder & Cumin – Sharp and earthy notes that cut through the richness of chicken fat.
- Dried Thyme – Holds up to high heat better than fresh herbs and perfumes every bite.
Understanding the Cooking Method
- Rub & Rest: Massage olive oil and the dry mix over the skin, then wrap and chill. One hour is good; overnight is flavor insurance.
- Blast of Heat: Roast at 400°F, starting breast‑side down so the lean white meat bastes in its own juices.
- Flip to Finish: Turn breast‑side up for the final stretch until an external probe hits 160°F; carry‑over heat brings it to a safe 165°F while it rests, loosely tented.
- Carve & Spoon Juices: I like to cut this chicken on a cutting board with a drip catcher. Those smoky drippings are liquid gold – don’t waste a drop.
My Tested Tips
- Preheat a cast‑iron Dutch oven in the oven if you’re not using a grill; the ripping‑hot surface jump‑starts that coveted sear.
- Twine isn’t required. The high heat firms up the legs naturally, but trussing keeps the cavity tidy if presentation matters.
- Save leftover rub in an airtight jar; it’s stellar on pork chops and roasted potatoes.
- Depend on your thermometer, but when you can see the bone exposed on the drumstick, it’s either done or close to done.
FAQ
If you’ve never made my dry rub or used these methods to cook a whole chicken, you might have a few questions.
Yes. Plan roughly 15 minutes per pound at 400°F and rely on an instant‑read thermometer, not the clock. My chickens average about an hour of cooking time total.
Use half the volume; it’s saltier than kosher.
A tiny bit does wonders for color, but you can omit it for a purely savory crust.
Storage & Reheating
Refrigerate carved meat in its juices, tightly sealed, up to 4 days. Reheat gently in a 300°F oven, covered, until warmed through, or shred cold leftovers into salads, tacos, or soup.
Grab the complete ingredient list and step‑by‑step directions in the recipe card below, then get ready to retire bland grocery‑store rotisserie birds for good.
Pin this now to save it for later
Pin ItDry Rub Roast Chicken
Equipment
Ingredients
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon fresh ground pepper
- 1 tablespoon kosher salt
- 1 tablespoon mustard powder
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon dried thyme
- 1 tablespoon brown sugar
- 1 whole chicken rinsed and dried
- 1 tablespoon olive oil
Instructions
- Prepare the dry rub by combining 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon fresh ground pepper, 1 tablespoon kosher salt, 1 tablespoon mustard powder, 1 tablespoon chili powder, 1 tablespoon cumin, 1 tablespoon dried thyme, and 1 tablespoon brown sugar in a bowl.
- Lay out two large pieces of plastic wrap, about two feet in length each. Cross the pieces of plastic wrap in the middle to make a cross. Place 1 whole chicken on the intersection of the pieces of plastic wrap. Cover the entire surface of the chicken with 1 tablespoon olive oil and then with the dry rub. Be sure to get underneath wings and drumsticks, as well as inside the cavity. If you do not use all the dry rub, store it in an airtight container for a future recipe.
- Wrap the chicken tightly with plastic wrap and refrigerate for at least an hour, or overnight. If you're short on time, you can skip this step and go straight to the grill.
- Set your BBQ, Traeger grill (my preference) or oven temperature to 400℉. Insert a meat thermometer into the breast meat.
- Cook the chicken, breast side down, for 30 minutes with the lid closed. Note: If cooking on a grill, set the chicken right on the grill grate. If cooking in the oven, cook the chicken in a cast iron Dutch oven, but be sure to preheat it in the oven. After 30 minutes, flip the chicken so the breast side is up. Continue cooking with the lid closed until the internal temperature reads 160℉. Remove the chicken from grill or oven and allow it to rest with the thermometer still in place, loosely tented with foil, for about ten minutes until the internal temperature reads 165℉.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi
Do you have to cover the chicken(put a lid) when cooking in the oven?
Hi Celine, I cooked this chicken in my traeger, but if I were to cook it in the oven I would not cover it. thanks, Krissy
First I have to say that I really don’t like blogs. They sometimes feel like a long winded diary entry that I am forced to sift through to get to my goal and mean as it may sound… I don’t really care I am just here for the recipe. The worst is when they hide the link in a personal story. Anyway. Thank you for giving just enough to keep it interesting but not so much that I feel like I have stumbled across a page meant for your closest friends. Trying this chicken tonight and next week maybe the pretzel chicken tenders. Pretzels with chicken?!? My husband is gonna be a happy guy!
Vicki – I actually really appreciate your comment and share your sentiments exactly! This chicken as well as the pretzel chicken are two of my favorites. Be sure to come back to let me know what you think! Thanks again, Krissy
Made this for Christmas dinner. I probably marinated it for two hours and it was still SO GOOD. I feel like I actually know how to cook when I make your recipes. And I love that I pretty much know that every single recipe of yours is gonna be amazing. THANK YOU!
Thanks Laura!!!
I made this for dinner tonight. Even after only leaving it in the fridge for an hour, it was delicious! I had never roasted a whole chicken before, now I will make this all of the time. Thanks for a great recipe!
Thanks for letting me know!
So if you roast in the oven do you still go breast side down at first?
Yep! If you start breast side down, you help the juices flow into the breast meat making it more wonderfully delicious. Then, you want to flip the bird over to finish to crisp up the skin. Krissy
Great recipes for damn good chicken you have here; I’ve never used a rub but now you’ve got me thinkin’….. Nice post!
Thanks Dan!
I now see the one spoon rub. This goes with chicken recipe? A bit confusing but looks yummy
Hi Andrea. Yes, I used it on the roasted chicken. I posted the rub as its own recipe, though, because it can be used on any meats – beef, pork, chicken. Its just a flavorful versatile blend. If you try it, let me know! -Krissy
I just mixed up the rub. It smells so good. I used a little smoked paprika as well. I was almost out of regular. I will rub chicken and refrigerate till tomorrow. I will let you know how it turns out. Thanks!!
I’m roasting two chickens tomorrow since we’re having company and will be using the rub. Its funny that I often consult my own blog for recipes. That’s a good sign, right? 🙂
Am I missing something? Is there supposed to be a recipe or ink for the dry rub?
I meant link…
Hi Heather, The recipe is at the bottom of the post and you should be able to print or save it. Let me know if you’re not seeing it. Thanks! Krissy
There is no link to the rub???
This looks amazing! Can not wait to try!
You crack me up, Casey. When might I have the opportunity to roast you a damn good chicken?
And now I’m cracking myself up. I totally read your comment as you not being able to wait to try my chicken, as in me making it for you. I guess I need to get used to people looking at these and recreating them in their own kitchens. 🙂