Ingredients Jump to Instructions ↓

  1. 1 tablespoon garlic powder

  2. 2 teaspoons salt

  3. 1 teaspoon dried basil

  4. 1 teaspoon dried oregano

  5. 1 teaspoon paprika

  6. 1/2 teaspoon crushed red pepper

  7. 1/2 teaspoon poultry seasoning

  8. 1/8 teaspoon ground cumin

  9. 1/8 teaspoon ground thyme

  10. 1/8 teaspoon finely ground black pepper

  11. 1 (3 to 3 1/2-pound) chicken, giblets and neck removed, rinsed and patted dry

  12. 2 teaspoons olive oil Chicken stock, or water Steamed long-grain white rice, accompaniment Steamed assorted vegetables, accompaniment

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine all the ingredients thoroughly and store in an airtight container for up to 3 months. Preheat the oven to 350 degrees F. Rub the chicken on all sides with the oil and sprinkle with the poultry rub . Place the chicken upright on a vertical roaster, making sure the top of the roaster pokes through the neck cavity. Place in a small roasting pan and add enough chicken stock or water to come about 1/4-inch up the side of the pan. Roast until the juices run clear and the chicken reaches an internal temperature of 165 degrees F, 1 hour to 1 hour and 15 minutes. Remove from the oven and carefully transfer from the roaster to a platter. Let rest for 10 minutes before carving. To serve, carve the chicken into pieces. Serve hot with the rice and vegetables.


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