Sarahs Dry Rubbed Chicken Recipes

SPICE RUBBED ROAST CHICKEN

Steps:

• Combine the salt, cumin, paprika, garlic powder, black pepper, cayenne and lemon zest in a bowl. Wash the chicken and pat very dry. Rub the spice mixture all over the chicken. Set the chicken on a plate and refrigerate, uncovered, for at least 1 hour and up to 8 hours (to dry out the skin and promote crisp skin).
• When you are ready to cook, preheat the oven to 425 degrees F.
• Stuff the chicken with the lemon quarters, garlic and bay leaves. Arrange the onion slices to make a bed for the chicken in a large cast-iron skillet. Set the chicken on the onions and tuck the wings tips under the chicken's body. Brush the chicken all over with the melted butter.
• Roast the chicken, basting once halfway through with the pan juices, until the skin is crisp and golden and an instant-read thermometer inserted in the thigh (do not touch bone) reads 165 degrees F, about 45 minutes. Let rest at least 10 minutes before carving.

SARAH'S OVEN BAKED CHICKEN

Steps:

• Preheat oven to 375 degrees F& spray either a broiler pan, cookie sheet with sides, or a shallow casaroll dish.
• Trim the fat and skin off of the chicken breasts.
• You can place all the ingrediants in a bag and shake them together, or mix them with some water or soy sauce to brush onto the chicken.
• Make sure the spices are evenly distributed or you'll end up with one lemony peice and one garlicky piece.
• Bake in oven for 10 minutes then turn over and back until done, normally 10 minutes for my oven.
• Serve with some rice or even mac& cheese and enjoy!

SARAH'S DRY RUBBED CHICKEN

Steps:

• 1. 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. 2. Preheat an oven to 325 degrees F (165 degrees C). 3. 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.