Name: Easy dry-rub roast chicken
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 1 whole chicken; 1/2 tsp cayenne pepper; 1 tsp black pepper; 2 tsp salt; 1 tsp dried thyme; 1 tsp garlic powder; 2 tsp paprika; 1 tsp onion powder; 1 tsp chicken stock powder; 2 tbsp olive oil; 2 onions chopped for stuffing and roasting; fresh rosemary sprigs for stuffing

Recipe Disclaimer

Tap for method

Ingredients (12)

1	whole chicken
1/2 tsp	cayenne pepper
1 tsp	black pepper
2 tsp	salt
1 tsp	dried thyme
1 tsp	garlic powder
2 tsp	paprika
1 tsp	onion powder
1 tsp	chicken stock powder
2 tbsp	olive oil
2	onions — chopped for stuffing and roasting
	fresh rosemary — sprigs for stuffing

Tap for ingredients

Method:

Preheat the oven to 190⁰C.

In a small bowl, combine all the spices except the olive oil.

Start by adding a generous amount of the spice mix into the cavity of the chicken and massage until the whole cavity is well-coated with the spice.

Drizzle 1 tbsp of olive oil on the chicken and use your hands to spread it all over. Sprinkle with the rub mixture and massage all over the chicken until it’s fully coated. Flip the chicken over and repeat.

Face the chicken up then gently separate the skin of the chicken from its body to create a pocket. Season the pocket with some more spice and olive oil.

Tuck the wings back and tie up both legs with a cooking string.

Stuff the chicken with the onion and rosemary sprigs.

Spread the chopped onions in a single layer in a shallow baking pan large enough to hold the chicken, and place the chicken over the onions.

Transfer it to the oven and roast for 90 minutes or until cooked. Let rest for 10 to 15 minutes before carving.

Reprinted with permission from chef Lola’s Kitchen. For more recipes, check out her website.