Spice-Rubbed Roasted Chicken Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 6 cloves - Garlic, Minced
  • 1 teaspoons - Smoked paprika or paprika
  • 1 teaspoons - Ground pepper
  • 1/2 teaspoons - Salt
  • 1/2 teaspoons - Onion powder
  • 1/2 teaspoons - Dried thyme, Crumbled
  • 1/4 teaspoons - Dried sage, Crumbled
  • 1/4 teaspoons - Cayenne pepper
  • 1 whole - 3 1/2-lb. Roasting chicken
  • 1 tablespoons - Extra virgin olive oil
  • - Fresh thyme sprigs, optional
  • Directions:

    1. Heat oven to 450. In a small bowl, combine garlic, paprika, black pepper, salt, onion powder, dried thyme, sage and cayenne pepper.
    2. Starting at the opening in chicken by th eleg and thigh, carefully slide your fingertips between the breast and leg meat and the skin to loosen skin from meat. Rub half of the spice mixture between the breast and leg meat and skin. Rub remaining spice mixture on outside of chicken. Using 100-percent cotton kitchen string, tie legs together. Twist wing tips under back.
    3. Place chicken, breast side up, on a rack set in a shallow roasting pan. Brush oil on outside of chicken. Insert an oven-going meat thermometer into center of an inside thigh muscle. (The thermometer should not touch bone.)
    4. Roast, uncovered, 15 min. Reduce oven temperature to 350. Roast until drumsticks move easily in their sockets and thermometer registers 180, about 1 hour more. (To ensure thighs cook evenly, cut string after 40 min. of roasting.)
    5. Remove chicken from oven. Cover with foil and let stand 10 min. before carving. Garnish w/ fresh thyme, if using. While carving, carefully remove and discard skin of chicken.

    Brief Description

    Roasting chicken w/ skin on helps hold flavorful rub in place and keeps meat moist. Remove skin makes serving lower in fat.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  American


    Ladies Home Journal

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    Posted On:

    January 17, 2013

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