Savory Rubbed Roast Chicken

From TOH



In general, procedures for roasting meat apply to poultry, too. That means if you use a dry rub on a steak, a dry rub will benefit a chicken. A blend of paprika, onion powder, garlic powder and cayenne go on the skin and inside the cavity for a bright, spicy roast chicken.
Prep: 20 min. Bake: 2 hours. + standing
Yield: 8 Servings

20 135 155
Ingredients
2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1 teaspoon cayenne pepper
3/4 teaspoon garlic powder
1/2 teaspoon pepper
1 roasting chicken (6 to 7 pounds)
1 large onion, peeled and quartered20 135 155
Ingredients
2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1 teaspoon cayenne pepper
3/4 teaspoon garlic powder
1/2 teaspoon pepper
1 roasting chicken (6 to 7 pounds)
1 large onion, peeled and quartered
Directions
In a small bowl, combine the seasonings; set aside. Place chicken breast side up on a rack in a shallow roasting pan; pat dry. Tuck wings under chicken; tie drumsticks together. Rub seasoning mixture over the outside and inside of chicken. Place onion inside cavity.
Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a thermometer inserted in the thigh reads 180°, basting occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.) Cover and let stand for 15 minutes before carving. Yield: 8 servings.







Nutritional Facts 5 ounce-weight equals 406 calories, 24 g fat (7 g saturated fat), 134 mg cholesterol, 425 mg sodium, 3 g carbohydrate, 1 g fiber, 43 g protein.

Originally published as Savory Rubbed Roast Chicken in Taste of Home February/March 2012, p31

In general, procedures for roasting meat apply to poultry, too. That means if you use a dry rub on a steak, a dry rub will benefit a chicken. A blend of paprika, onion powder, garlic powder and cayenne go on the skin and inside the cavity for a bright, spicy roast chicken.
Prep: 20 min. Bake: 2 hours. + standing
Yield: 8 Servings

20 135 155
Ingredients
2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1 teaspoon cayenne pepper
3/4 teaspoon garlic powder
1/2 teaspoon pepper
1 roasting chicken (6 to 7 pounds)
1 large onion, peeled and quartered20 135 155
Ingredients
2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1 teaspoon cayenne pepper
3/4 teaspoon garlic powder
1/2 teaspoon pepper
1 roasting chicken (6 to 7 pounds)
1 large onion, peeled and quartered
Directions
In a small bowl, combine the seasonings; set aside. Place chicken breast side up on a rack in a shallow roasting pan; pat dry. Tuck wings under chicken; tie drumsticks together. Rub seasoning mixture over the outside and inside of chicken. Place onion inside cavity.
Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a thermometer inserted in the thigh reads 180°, basting occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.) Cover and let stand for 15 minutes before carving. Yield: 8 servings.







Nutritional Facts 5 ounce-weight equals 406 calories, 24 g fat (7 g saturated fat), 134 mg cholesterol, 425 mg sodium, 3 g carbohydrate, 1 g fiber, 43 g protein.

Originally published as Savory Rubbed Roast Chicken in Taste of Home February/March 2012, p31