How to Make Sarah's Dry Rubbed Chicken - A Step-by-Step Guide

Sarah's Dry Rubbed Chicken is a delicious and savory dish that is perfect for a weeknight dinner or weekend barbecue. This recipe is incredibly easy to prepare and yields tender and flavorful chicken every time. The secret to this dish is Sarah's special dry rub, which is a blend of spices that infuse the meat with a mouthwatering depth of flavor.

What sets this dry rubbed chicken apart from others is the unique combination of spices used in Sarah's signature rub. The blend of paprika...

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Ingredients

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

Information

  • Prep Time: 10 mins
  • Cook Time: 2 hrs
  • Additional Time: 4 hrs 10 mins
  • Total Time: 6 hrs 20 mins
  • Servings: 6
  • Yield: 1 whole chicken

  • 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.
  • Preheat an oven to 325 degrees F (165 degrees 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 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.
  • Nutrition

    439 cal.

    • Total Fat: 24g
    • Saturated Fat: 7g
    • Cholesterol: 129mg
    • Sodium: 426mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 4g
    • Total Sugars: 4g
    • Protein: 43g
    • Vitamin C: 10mg
    • Calcium: 95mg
    • Iron: 8mg
    • Potassium: 612mg