Whole Roasted Chicken with Spicy Herb Rub Recipe

Introduction

This whole roasted chicken recipe delivers tender, juicy meat with perfectly crispy skin. Slow roasting at a low temperature allows the flavors of the spices and butter to deeply infuse the bird. It’s an easy and satisfying meal ideal for family dinners or special occasions.

Ingredients

• 1 whole small chicken (about 4-5 lbs, cleaned of giblets)
• 4 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon white pepper
• ½ teaspoon cayenne pepper
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ¼ cup room temperature butter

Instructions

1. Step 1: Preheat the oven to 250 degrees Fahrenheit. In a small bowl, mix together all the dry ingredients—salt, paprika, onion powder, thyme, white pepper, cayenne pepper, black pepper, and garlic powder. Set this seasoning blend aside.
2. Step 2: Rinse your chicken thoroughly and pat it dry with paper towels. Place the chicken in a roasting pan. Optionally, you can stuff the chicken with your favorite stuffing before roasting.
3. Step 3: Rub the room temperature butter all over the chicken, covering the skin evenly. Then, sprinkle the dry seasoning mixture evenly over the buttered chicken.
4. Step 4: Place the chicken in the oven and roast for about 5 hours. Check the internal temperature regularly, aiming for 160°F or higher to ensure it’s fully cooked.
5. Step 5: Every hour, turn the roasting pan to promote even cooking. After 2 hours, begin basting the chicken with the pan juices and gently brush the bird to help develop an evenly browned, crispy skin.

Tips & Variations

• For extra flavor, stuff the chicken cavity with aromatic herbs like rosemary or lemon slices before roasting.
• Use a meat thermometer to accurately check doneness without cutting into the bird and losing juices.
• Try substituting butter with olive oil for a lighter version.
• If you prefer a crispier skin, increase the oven temperature to 425°F for the last 15 minutes of roasting.

Storage

Allow the roasted chicken to cool completely before storing it in an airtight container in the refrigerator. It will keep well for 3 to 4 days. To reheat, warm gently in an oven preheated to 350°F until heated through, which helps retain moisture and skin crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a larger chicken for this recipe?

Yes, but adjust the roasting time accordingly. Larger chickens will take longer to reach the proper internal temperature. Use a meat thermometer for best results.

Is it safe to roast chicken at such a low temperature?

Yes, slow roasting at low heat allows the meat to cook evenly and keeps it juicy. Just be sure the internal temperature reaches at least 160°F to ensure it’s safe to eat.

Whole Roasted Chicken with Spicy Herb Rub Recipe

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★★★★★

4.8 from 56 reviews

This whole roasted chicken recipe features a slow and low roasting technique that yields tender, juicy meat with evenly browned, flavorful skin. The blend of spices with a butter rub infuses the chicken with a rich and savory taste, perfect for a comforting family meal.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 5 hours
• Total Time: 5 hours 15 minutes
• Yield: Serves 4–6 people 1x
• Category: Main Dish
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 1 whole small chicken (about 4–5 lbs, cleaned of giblets)
• 4 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon white pepper
• ½ teaspoon cayenne pepper
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ¼ cup room temperature butter

Instructions

1. Preheat Oven and Prepare Seasoning: Preheat your oven to 250°F (120°C). In a small bowl, combine salt, paprika, onion powder, dried thyme, white pepper, cayenne pepper, black pepper, and garlic powder. Mix well and set aside.
2. Prepare the Chicken: Rinse the chicken thoroughly under cold water and pat dry completely with paper towels. Optionally, you can stuff the chicken with your preferred stuffing. Place the chicken breast-side up into a roasting pan.
3. Apply Butter and Seasonings: Rub the room temperature butter all over the entire surface of the chicken, ensuring even coverage. Then evenly sprinkle the prepared dry seasoning blend over the chicken, pressing slightly to adhere.
4. Roast the Chicken Slowly: Place the roasting pan with the chicken into the preheated oven. Roast for approximately 5 hours, keeping an eye on the internal temperature and basting the bird as it cooks for moist results.
5. Turn and Baste: Every hour, turn the roasting pan to promote even cooking. Starting 2 hours into cooking, begin basting the chicken every hour with the pan juices using a brush. This helps to develop an even, golden-brown, crispy skin.
6. Check Temperature and Finish Cooking: Continue roasting until the internal temperature of the thickest part of the chicken reaches at least 160°F (71°C) for safe consumption. Carrying the temperature just above this will ensure well-cooked poultry.
7. Rest and Serve: Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows juices to redistribute, resulting in juicier meat.

Notes

• Slow roasting at a low temperature produces tender, juicy meat and evenly cooked skin.
• Turning the pan and basting helps achieve an even golden-brown skin throughout the bird.
• Ensure the chicken is fully thawed and patted dry before applying the butter and seasoning for best results.
• Stuffing the chicken is optional and can be customized based on preference.
• Use a reliable meat thermometer to check doneness for food safety.
• Let the chicken rest after roasting to retain moisture when carving.

Keywords: whole roasted chicken, slow roasted chicken, butter roasted chicken, easy roast chicken recipe, tender chicken, juicy roasted chicken