Dry Rubbed Roast Chicken
Dry Rubbed Roast Chicken
Dry Rubbed Roast Chicken
Dry Rubbed Roast Chicken
Dry Rubbed Roast Chicken
Dry Rubbed Roast Chicken
Dry Rubbed Roast Chicken
Dry Rubbed Roast Chicken
Dry Rubbed Roast Chicken
Dry Rubbed Roast Chicken
Dry Rubbed Roast Chicken
Dry Rubbed Roast Chicken
Dry Rubbed Roast Chicken
Dry Rubbed Roast Chicken
Dry Rubbed Roast Chicken
Dry Rubbed Roast Chicken
Dry Rubbed Roast Chicken
Dry Rubbed Roast Chicken
Dry Rubbed Roast Chicken
Dry Rubbed Roast Chicken

Dry Rubbed Roast Chicken

13h+

14h+

8

An easy to make and delicious comfort food that will impress you, your family, or your friends!

This dish was my low budget dinner for many nights after I moved to NYC and started working in the restaurant industry.

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Ingredients

  • Whole Chicken

    Whole Chicken

    1

Dry Rub

  • Garlic Powder

    Garlic Powder

    1tbsp
  • Cumin Powder

    Cumin Powder

    ½tsp
  • Coriander Seed Powder

    Coriander Seed Powder

    ½tbsp
  • Dried Oregano

    Dried Oregano

    2tbsp
  • Dried Rosemary

    Dried Rosemary

    2tbsp
  • Black Pepper

    Black Pepper

    to taste
  • Salt

    Salt

    1tbsp

Equipment

  • Cast-Iron Pan

    Cast-Iron Pan

Dry Rubbed Roast Chicken trailer thumb

Dry Rubbed Roast Chicken

Gui Bomfim

  • Step 0

    Add 1tbsp of garlic powder and 2tbsp of dried oregano to a bowl

  • Step 1

    Combine ½tbsp of cumin powder with ½tbsp of coriander seed powder and add to the bowl. Add 1tbsp of salt

  • Step 2

    Add 2tbsp of dried rosemary to a mortar and pestle and pound to break it. Add it to the seasoning mix

  • Step 3

    Add black pepper to taste

  • Step 4

    Mix to combine all the ingredients. The dry rub is ready

  • Step 5

    Pat dry the outside and the cavity of 1 whole chicken with paper towels

  • Step 6

    Trim away any excess fat and skin from the cavity area

  • Step 7

    Season all surfaces and the cavity with the dry rub to taste

  • Step 8

    Transfer to a baking dish and refrigerate for 12h until the skin dries

  • Step 9

    Preheat the oven to 193 °C

  • Step 10

    Transfer the chicken to a cast iron roasting pan. Roast for 45m until the fat on the skin has rendered and is slightly colored

  • Step 11

    Increase the temperature to 218 °C and roast the chicken for another 25m until the skin is crispy and golden brown

  • Step 12

    Let the chicken rest for 20m to set the juices

  • Step 13

    Cut between the joints of the thighs and the breast on both sides of the chicken to completely remove the thighs

  • Step 14

    Cut between the joints of the wings and the breast to remove both wings

  • Step 15

    Cut along the sides of the breastbone, as close to the bone as possible, to remove the breasts

  • Step 16

    Cut between the joints of the legs and the thighs to separate them

  • Step 17

    Slice the breasts and plate the chicken pieces. The carved roasted chicken is ready

  • Step 18

    Enjoy with any sides you favor!

  • Whole Chicken

    Whole Chicken

    1

Dry Rub

  • Garlic Powder

    Garlic Powder

    1tbsp
  • Cumin Powder

    Cumin Powder

    ½tsp
  • Coriander Seed Powder

    Coriander Seed Powder

    ½tbsp
  • Dried Oregano

    Dried Oregano

    2tbsp
  • Dried Rosemary

    Dried Rosemary

    2tbsp
  • Black Pepper

    Black Pepper

    to taste
  • Salt

    Salt

    1tbsp

Equipment

  • Cast-Iron Pan

    Cast-Iron Pan

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