I happened to come across this recipe while browsing around All Recipes one day. A whole chicken flavored with spices (all of which I have) backed with a guarantee by the author that you WILL taste the spices, coupled with the fact that the recipe earned 4.5/5 stars, I had to give it a go.
Sarah's Dry-Rubbed Chicken
from All Recipes
1 tbsp garlic powder
1 tbsp onion powder
2 tbsp paprika
2 tbsp dried parsley
1 tbsp dried oregano
1/2 tsp cayenne pepper, or to taste
2 tsp rubbed sage
2 tsp dried thyme leaves
1 tsp ground coriander
1 tsp celery seed
1 tsp sea salt
1 tsp ground black pepper
1 (4-5 lb) whole chicken
6 cloves garlic, crushed
2 onions, quartered
Combine the garlic powder, onion powder, paprika, parsley, oregano, cayenne pepper, sage, thyme, coriander, celery seed, salt, and black pepper in a bowl.
from All Recipes
1 tbsp garlic powder
1 tbsp onion powder
2 tbsp paprika
2 tbsp dried parsley
1 tbsp dried oregano
1/2 tsp cayenne pepper, or to taste
2 tsp rubbed sage
2 tsp dried thyme leaves
1 tsp ground coriander
1 tsp celery seed
1 tsp sea salt
1 tsp ground black pepper
1 (4-5 lb) whole chicken
6 cloves garlic, crushed
2 onions, quartered
Combine the garlic powder, onion powder, paprika, parsley, oregano, cayenne pepper, sage, thyme, coriander, celery seed, salt, and black pepper in a bowl.
Place the chicken in a 9x13" baking dish. Rub the chicken inside and out with the spice blend.
Stuff the cavity of the chicken with the crushed garlic and onion. Cover with plastic wrap. Refrigerate 4 hours to overnight.
Preheat an oven to 325° F (165° C). 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 1.25-1.5 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180°F (82° C) for (extremely) well done. Personally, I'd aim more toward 165-170.
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.
Sarah, the recipe author was right on the money about the flavors being undeniable. They were tasty!
Unfortunately, I'd made the skin of the chicken like jerky by allowing the chicken to marinate in the fridge not one night, but two. I'll never do that with this recipe again. As a matter of fact, this deserves another go-round with the appropriate marinating time, after all, it's essentially no effort. I might even loosen the skin and spread some of the dry-rub right in there against the flesh, particularly if I'm going to do the short marinate time. Mmm!
Cost:
- chicken: $3.66
- garlic: $0.24
- onions $0.40
- seasoning: $1 (SWAG)
Click for the printable
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