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    Home » Recipes » Dinner

    Damn Good Roast Chicken

    Published: July 4, 2014 · Updated: October 30, 2020 · By: Krissy · 23 Comments
    This post may contain affiliate links. Please read my disclosure policy.

    Jump to Recipe Print Recipe

    This Damn Good Roasted Chicken is a moist flavorful mouthwatering chicken that is incredibly easy to make and will make everyone say "damn that's good".

    damn-good-roasted-chicken

    You'll be saying "winner winner chicken dinner" when you make this.  The end result is a flavorful crispy skin and moist tender meat.  I cook this chicken on my Traeger smoker grill, but it can easily be done in your oven.  This earned its title because my foodie sister came over shortly after I made it, cut herself a bit, and said "damn that's good".

    damn-good-roasted-chicken-raw

    This chicken is rather easy to make.  Just throw together the dry rub and introduce it to your chicken.  As with everything I make and eat, I'm a firm believer in the quality of my ingredients.  So when the air-chilled organic pasture-raised happy-as-can-be chickens had their one-day-a-year half off sale at Whole Foods, you better believe I stocked up and filled my deep freezer.

    damn-good-roasted-chicken-rub

    I'm not a huge fan of handling raw meat nor do I think it looks that appetizing, but isn't that spice rubbed bird downright gorgeous?

    damn-good-roasted-chicken-plastic

    If you want to get the most flavor out of your chicken, wrap that sucker up tight and chill it in the frig for at least an hour.  I prefer to do it overnight for two reasons:  1) it tastes REALLY good and 2) I always feel accomplished and really proud of myself when I wake up in the morning and already know what I'll be making dinner that night.  Its the little things in life, right?

    damn-good-roasted-chicken-inside

    Don't forget to mop up all those wonderful juices with the meat.  Those juices, right after that crunchy skin, are the best part.  Ugh.  I'm sitting here at 6:45pm, looking at these photos, and I haven't eaten dinner yet.  Why do I torture myself so?

    This Damn Good Roasted Chicken is a moist flavorful mouthwatering chicken that is incredibly easy to make and will make everyone say "damn that's good".

    Damn Good Roast Chicken

    A moist flavorful mouthwatering chicken that is incredibly easy to make and will make everyone say "damn that's good".
    4.84 from 6 votes
    Print Pin Rate SaveSaved!
    Course: Main Course
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 1 hour 15 minutes
    Total Time: 1 hour 30 minutes
    Scale: 4 servings
    Recipe Created By: Krissy Allori

    Ingredients

    • 1 whole chicken (rinsed and dried)
    • one spoon dry rub

    Instructions

    • Prepare one spoon dry rub.
    • Place chicken on a large piece of plastic wrap. Cover entire surface with dry rub. Be sure to get underneath wings and drumsticks, as well as inside cavity, with any extra dry rub.
    • Wrap chicken tightly with plastic wrap and refrigerate for at least an hour, or overnight.
    • Set BBQ or oven temperature to 400 degrees F. Insert meat thermometer into breast meat.
    • Cook chicken, breast side down, for 30 minutes with lid closed. After 30 minutes, flip chicken so the breast side is up. Continue cooking with the lid closed until the internal temperature reads 165 degrees F. Remove from grill or oven and allow meat to rest with the thermometer still in place, loosely tented with foil, until the internal temperature reads 170 degrees F.

    NUTRITION INFORMATION

    Calories: 463kcal | Carbohydrates: 11g | Protein: 37g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 143mg | Sodium: 138mg | Potassium: 480mg | Fiber: 2g | Sugar: 1g | Vitamin A: 727IU | Vitamin C: 5mg | Calcium: 195mg | Iron: 8mg
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    Reader Interactions

    Comments

    1. Celine

      March 01, 2016 at 4:18 pm

      Hi
      Do you have to cover the chicken(put a lid) when cooking in the oven?

      Reply
      • Krissy

        March 20, 2016 at 9:52 am

        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

        Reply
    2. Vicki

      May 03, 2015 at 7:44 am

      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!

      Reply
      • Krissy

        May 03, 2015 at 11:38 am

        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

        Reply
    3. Laura Morita-Yeun

      December 25, 2014 at 7:06 pm

      5 stars
      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!

      Reply
      • spfoodie

        December 26, 2014 at 9:27 am

        Thanks Laura!!!

        Reply
    4. Jackie

      October 26, 2014 at 8:49 pm

      5 stars
      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!

      Reply
      • spfoodie

        October 27, 2014 at 4:28 am

        Thanks for letting me know!

        Reply
    5. Carlie

      October 21, 2014 at 10:28 am

      So if you roast in the oven do you still go breast side down at first?

      Reply
      • spfoodie

        October 21, 2014 at 11:16 am

        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

        Reply
    6. Dan from Platter Talk

      September 23, 2014 at 8:21 pm

      4 stars
      Great recipes for damn good chicken you have here; I've never used a rub but now you've got me thinkin'..... Nice post!

      Reply
      • spfoodie

        September 24, 2014 at 5:42 am

        Thanks Dan!

        Reply
    7. Andrea

      August 26, 2014 at 10:18 am

      I now see the one spoon rub. This goes with chicken recipe? A bit confusing but looks yummy

      Reply
      • spfoodie

        August 26, 2014 at 10:21 am

        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

        Reply
        • Andrea

          August 27, 2014 at 2:53 pm

          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!!

          Reply
          • spfoodie

            August 28, 2014 at 5:44 am

            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? 🙂

            Reply
    8. Heather

      August 20, 2014 at 9:44 pm

      Am I missing something? Is there supposed to be a recipe or ink for the dry rub?

      Reply
      • Heather

        August 20, 2014 at 9:45 pm

        I meant link...

        Reply
        • spfoodie

          August 21, 2014 at 11:29 am

          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

          Reply
          • Andrea

            August 26, 2014 at 10:15 am

            There is no link to the rub???

            Reply
    9. Casey Dolan

      July 07, 2014 at 11:27 am

      This looks amazing! Can not wait to try!

      Reply
      • spfoodie

        July 07, 2014 at 6:11 pm

        You crack me up, Casey. When might I have the opportunity to roast you a damn good chicken?

        Reply
        • spfoodie

          July 07, 2014 at 6:13 pm

          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. 🙂

          Reply

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