Sarah's Dry Rubbed Chicken

Ingredients

• Servings: 1
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 tablespoons paprika
• 2 tablespoons dried parsley
• 1 tablespoon dried oregano
• 1/2 teaspoon cayenne pepper, or to taste
• 2 teaspoons rubbed sage
• 2 teaspoons dried thyme leaves
• 1 teaspoon ground coriander
• 1 teaspoon celery seed
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• 1 (4 pound) whole chicken
• 6 cloves garlic, crushed
• 2 onions, quartered

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs

Ready Time: 6 hrs 20 mins


• 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.