Sarah's Dry Rubbed Chicken

You'll TASTE the bold blend of spices on this tender roasted chicken.

• Preparation Time: 10 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 10 mins
• Calories: 439 Calories

Ingredients

• 2 tablespoons dried parsley
• 1 tablespoon dried oregano
• 1 teaspoon ground black pepper
• 1 tablespoon garlic powder
• 2 tablespoons paprika
• 1 teaspoon sea salt
• 6 cloves garlic, crushed
• 2 onions, quartered
• 1 (4 pound) whole chicken
• 1 teaspoon celery seed
• 1 tablespoon onion powder
• 2 teaspoons rubbed sage
• 1 teaspoon ground coriander
• ½ teaspoon cayenne pepper, or to taste
• 2 teaspoons dried thyme leaves

Recipe Instructions

Step 1

Preheat an oven to 325 degrees F (165 degrees C).

Step 2

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.

Step 3

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.