DRY CHICKEN RECIPES
SARAH'S DRY RUBBED CHICKEN RECIPE | ALLRECIPES
No shrinking-violet blend, you'll TASTE this! Delicious!
Provided by Sarah
Categories Meat and Poultry Chicken Whole Chicken Recipes
Total Time 6 hours 20 minutes
Prep Time 10 minutes
Cook Time 2 hours 0 minutes
Yield 1 whole chicken
Number Of Ingredients 15
Steps:
- 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.
- Preheat an oven to 325 degrees F (165 degrees C).
- 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.
Nutrition Facts : Calories 439.1 calories, CarbohydrateContent 13 g, CholesterolContent 129.3 mg, FatContent 23.5 g, FiberContent 3.5 g, ProteinContent 42.9 g, SaturatedFatContent 6.5 g, SodiumContent 426.1 mg, SugarContent 4.3 g
SARAH'S DRY RUBBED CHICKEN RECIPE | ALLRECIPES
No shrinking-violet blend, you'll TASTE this! Delicious!
Provided by Sarah
Categories Meat and Poultry Chicken Whole Chicken Recipes
Total Time 6 hours 20 minutes
Prep Time 10 minutes
Cook Time 2 hours 0 minutes
Yield 1 whole chicken
Number Of Ingredients 15
Steps:
- 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.
- Preheat an oven to 325 degrees F (165 degrees C).
- 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.
Nutrition Facts : Calories 439.1 calories, CarbohydrateContent 13 g, CholesterolContent 129.3 mg, FatContent 23.5 g, FiberContent 3.5 g, ProteinContent 42.9 g, SaturatedFatContent 6.5 g, SodiumContent 426.1 mg, SugarContent 4.3 g
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