Vertical-Roasted Chicken with Poultry Rub

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  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 20 min
  • Inactive: 10 min
  • Cook: 1 hr 15 min
  • Yield: 4 servings
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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


  1. Poultry Rub:
  2. In a small bowl, combine all the ingredients thoroughly and store in an airtight container for up to 3 months.
  3. Chicken:
  4. Preheat the oven to 350 degrees F.
  5. 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.
  6. 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.
  7. Remove from the oven and carefully transfer from the roaster to a platter. Let rest for 10 minutes before carving.
  8. To serve, carve the chicken into pieces. Serve hot with the rice and vegetables.