Vertical-Roasted Chicken with Poultry Rub

Total Time:
1 hr 45 min
Prep:
20 min
Inactive:
10 min
Cook:
1 hr 15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Poultry Rub:
  • 1 tablespoon garlic powder
  • 2 teaspoons salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon poultry seasoning
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground thyme
  • 1/8 teaspoon finely ground black pepper
  • 1 (3 to 3 1/2-pound) chicken, giblets and neck removed, rinsed and patted dry
  • 2 teaspoons olive oil
  • Chicken stock, or water
  • Steamed long-grain white rice, accompaniment
  • Steamed assorted vegetables, accompaniment
  • Poultry Rub:
Directions
Poultry Rub:

In a small bowl, combine all the ingredients thoroughly and store in an airtight container for up to 3 months.

Chicken:

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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