BBQ Roasted Chicken
So easy to prepare using just pantry spices making the best smoky BBQ rub ever! And the chicken comes out with perfectly crispy skin!
There’s something about roasting a bird that makes me feel so accomplished.
I always think it’s the hardest thing ever. That I’ve basically saved the entire world and created world peace.
But really, all I’ve done is rub a chicken with a spice rub and throw it in the oven.
I mean, seriously, that is it.
But then again, it is the best BBQ rub you will ever make using only pantry spices, saving you from that emergency grocery run.
So maybe I am saving the world. I’m basically Superwoman with a sidekick corgi named Butters.
BBQ Roasted Chicken
So easy to prepare using just pantry spices making the best smoky BBQ rub ever! And the chicken comes out with perfectly crispy skin!
Ingredients
- 2 teaspoons kosher salt
- 1 ½ teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon freshly ground black pepper
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon ground cumin
- ½ teaspoon ground mustard
- 1 4-pound whole roasting chicken
Instructions
- Preheat oven to 425 degrees F.
- In a small bowl, combine salt, paprika, chili powder, pepper, garlic powder, onion powder, thyme, cumin and mustard.
- Remove giblets and excess fat from the chicken cavity. Dry chicken thoroughly with paper towels. Season chicken and chicken cavity with paprika mixture.
- Place chicken, breast side up, on a rack in a shallow roasting pan; tie drumsticks together with kitchen twine; set aside.
- Place into oven and roast until the chicken is golden brown and completely cooked through, reaching an internal temperature of 165 degrees F, about 1 hour. Let rest 10-15 minutes.
- Serve immediately.
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Thank you so much for this recipe! I am not a big fan of using sugar in a chicken rub. I know it caramelizes and helps crisp the skin but it’s too sweet for me. This rub is just perfect! It is my go-to for beer can chicken on the BBQ (or in the oven when it’s too snowy to fire up the barbie). I triple it and store in an airtight container. Maybe I skimp when applying, but I find that’s enough for more than 3 chickens….
I made this recipe tonight (5 lb chicken, so increased the seasonings by a pinch). I am not crazy about cumin, but wanting to trust the authenticity of the recipe, I kept it in. Let me just say… the Chicken is AMAZING!!! I was afraid it would be dry, but it is not dry at all. The flavor profiles, with the bbq sauce I used on mine, so good! If you’re looking for a tasty, juicy chicken recipe, with a crispy skin, try this one. You won’t be disappointed!
Such a great blend of seasonings. This was one of the easiest whole chicken recipes that I’ve made. Biggest difference is that we actually finished the entire bird.
Made this for the whole family, including 3 picky grandkids. Everyone loved it! I roasted the chicken in a 9×13 pan without a rack and it came out great!
Sweet! Thanks for sharing with us.
i know this is last years recipe but i can’t wait to try it. i was searching for a bbq roasted chicken recipe and this came up. if i try this with bone in pieces, how would i adjust cooking method or time. i am new to cooking!
thank you!
carole
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Is there anything better than a roasted chicken for Sunday dinner? I need!
Paige
http://thehappyflammiy.com
Yay, Butters! I felt that you probably had super powers!
Did you cook this in a roasting pan on a rack as the recipe states? Or in the cast iron skillet with no rack as shown in photo? Thanks!
Lisa, the chicken is cooked as the recipe is written (although it can also be roasted in a cast iron skillet as well).
So it doesn’t have to cook on a rack? I have a cast iron skillet but no rack to fit it.
A rack is not needed if you are using a cast iron skillet.