Best Savory Rubbed Roast Chicken Recipes

SAVORY ROASTED CHICKEN

Savory Roasted Chicken image

When you want an impressive centerpiece for Sunday dinner or a special-occasion meal, you can't go wrong with this golden chicken. The moist, tender meat is enhanced with a hint of orange, savory and thyme. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 10 servings.

Number Of Ingredients 7

Ingredients

1 roasting chicken (6 to 7 pounds)
1 teaspoon onion salt
1/2 teaspoon dried thyme
1/2 teaspoon dried savory
1/4 teaspoon grated orange zest
1/4 teaspoon pepper
1 teaspoon vegetable oil

Steps:

Place chicken on a rack in a shallow roasting pan. Carefully loosen the skin above the breast meat. Combine the onion salt, thyme, savory, orange zest and pepper; rub half of the herb mixture under the loosened skin. Rub chicken skin with oil; sprinkle with remaining herb mixture., Bake at 375° until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours. Let stand for 10-15 minutes. Remove skin before carving. Skim fat and thicken pan juices for gravy if desired.

Nutrition Facts : Calories 197 calories, Fat 8g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 267mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

ROASTED CHICKEN RUB

Roasted Chicken Rub image

Herb and smokey spice blend that complements chicken.

Provided by Semigourmet

Time 10m

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon celery flakes
1 tablespoon kosher salt
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground thyme
2 teaspoons dried sage
1 ½ teaspoons ground black pepper
1 ½ teaspoons dried rosemary
½ teaspoon cayenne pepper

Steps:

Stir celery flakes, salt, paprika, garlic powder, onion powder, thyme, sage, black pepper, rosemary, and cayenne pepper together in a bowl. Transfer spice mixture to a spice grinder or food processor and blend until smooth.

Nutrition Facts : Calories 19.9 calories, Carbohydrate 4.4 g, Fat 0.3 g, Fiber 1.4 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 976.6 mg, Sugar 0.9 g

SPICE RUBBED ROAST CHICKEN

Spice Rubbed Roast Chicken image

Provided by Trisha Yearwood

Categories main-dish

Time 2h15m

Yield 2 to 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne
Zest of 1 lemon, the lemon quartered
One 3-pound chicken, giblets removed
6 cloves garlic, crushed
3 fresh bay leaves
2 medium onions, sliced into 3 rings each
2 tablespoons unsalted butter, melted and cooled

Steps:

Combine the salt, cumin, paprika, garlic powder, black pepper, cayenne and lemon zest in a bowl. Wash the chicken and pat very dry. Rub the spice mixture all over the chicken. Set the chicken on a plate and refrigerate, uncovered, for at least 1 hour and up to 8 hours (to dry out the skin and promote crisp skin).
When you are ready to cook, preheat the oven to 425 degrees F.
Stuff the chicken with the lemon quarters, garlic and bay leaves. Arrange the onion slices to make a bed for the chicken in a large cast-iron skillet. Set the chicken on the onions and tuck the wings tips under the chicken's body. Brush the chicken all over with the melted butter.
Roast the chicken, basting once halfway through with the pan juices, until the skin is crisp and golden and an instant-read thermometer inserted in the thigh (do not touch bone) reads 165 degrees F, about 45 minutes. Let rest at least 10 minutes before carving.