Dry Rub Roast Chicken
This spice‑rubbed whole chicken delivers crackly skin and succulent meat every single time. The secret is a quick homemade rub plus a high‑heat roast that locks in moisture.
Servings: 4 servings
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
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
