Sarah's Dry Rubbed Chicken |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 1 |
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No shrinking-violet blend, you'll TASTE this! Delicious! Ingredients:
1 tablespoon garlic powder |
1 tablespoon onion powder |
2 tablespoons paprika |
2 tablespoons dried parsley |
1 tablespoon dried oregano |
1/2 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 |
Directions:
1. 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.
2. Preheat an oven to 325 degrees F (165 degrees C).
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.
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