Sarah's Dry Rubbed Chicken

Name: Sarah's Dry Rubbed Chicken
Prep time: 6 h 20 min
Cook time: 6 h 20 min
Total time: 6 h 20 min
Yield: 1
Cuisine: Global
Ingredients: 1 teaspoons cayenne pepper, or to taste; 1 teaspoon celery seed; 2 Tbsps dried parsley; 6 cloves garlic, crushed; 1 Tbsp garlic powder; 1 teaspoon ground coriander; 1 teaspoon ground black pepper; 1 Tbsp onion powder; 2 onions, quartered; 1 Tbsp dried oregano; 2 Tbsps paprika; 2 teaspoons rubbed sage; 1 teaspoon sea salt; 2 teaspoons dried thyme leaves; 2 kilograms whole chicken

Need a gluten free, dairy free, and primal main course? Sarah's Dry Rubbed Chicken could be a super recipe to try. One serving contains 2123 calories, 172g of protein, and 135g of fat. This recipe serves 1. This recipe covers 69% of your daily requirements of vitamins and minerals. If you have sea salt, celery seed, parsley, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 6 hours and 20 minutes.

Instructions

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.

Ingredients you will need

Cayenne Pepper

Garlic Powder

Black Pepper

Onion Powder

Celery Seed

Dry Seasoning Rub

Coriander

Whole Chicken

Oregano

Paprika

Parsley

Garlic

Onion

Thyme

Sage

Salt

Equipment you will use

Bowl

Place into a 9x13-inch baking dish and cover with plastic wrap. Refrigerate 4 hours to overnight.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Baking Pan

Preheat an oven to 325 degrees F (165 degrees C).

Equipment you will use

Oven

Remove and discard the plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

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).

Ingredients you will need

Whole Chicken

Bone