Whole Roasted Chicken with Spicy Herb Rub Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
