Name: Easy Roast Chicken With Dry Rub
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 whole chicken (about 4 lbs); 2 tablespoons olive oil; 2 teaspoons kosher salt; 1 teaspoon black pepper; 2 teaspoons smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon dried thyme; 1/2 teaspoon cayenne pepper (optional); 1 lemon, halved

Let Me Tell You About This Roast Chicken Adventure

If you’ve ever stood in your kitchen staring down a raw chicken and wondering if you can really pull off the big roast—oh, friend, I’ve been there! My first attempt ended in a slightly smoky kitchen and a chicken that, well, could have doubled as a doorstop. These days, though, let’s just say I’ve found my groove with this easy roast chicken with dry rub. I even make it when my in-laws visit (which should tell you something about my confidence now). Plus, it’s so hands-off that I once did most of it while catching up on a British sitcom—bit risky but hey, life’s short.

Why I Come Back to This Recipe (Again and Again)

I make this, honestly, whenever I don’t want to think too hard about supper but still want something properly tasty. The dry rub does all the heavy lifting so I can sit and pretend to fold laundry. My kids ask for this every time I offer a choice, and my husband—who is not shy about offering, let’s call it, ‘constructive criticism’—cleans his plate. (I used to fuss over complicated marinades, but honestly, who has the patience for that on a Tuesday night?). Oh, and if you ever get stuck with last-minute guests, this is the equivalent of pulling a rabbit from a hat. Or at least, that’s how it feels.

Gather Up These Ingredients (Or Just Wing It, Sometimes)

1 whole chicken (about 4 lbs / 1.8 kg works; but I’ve used whatever’s looked decent at the grocery—don’t stress!)

2 tablespoons olive oil (sunflower oil has filled in during a midnight crisis—still tasty)

2 teaspoons kosher salt (sea salt’s ok, just skip the ancient Himalayan stuff for this)

1 tablespoon smoked paprika (plain old paprika is fine, but this smoky one is my secret weapon)

1 tablespoon garlic powder (my grandmother insisted on fresh garlic paste, but really, powder saves loads of time)

1 teaspoon black pepper

2 teaspoons dried thyme (oregano works in a pinch, or I’ve literally just thrown in a bunch of chopped parsley once—it’s all good)

1 teaspoon onion powder (or just double garlic powder if you’re out—who’s checking?)

Optional: zest of one lemon (I skip this half the time, if I’m honest)

How I Roast This Chicken (With All My Quirks)

Preheat oven to 425°F (220°C). Yeah, it seems hot, but trust me; crispy skin magic awaits.

Pat the chicken dry with paper towels. Don’t skip this—my mother calls it the ‘jump start to crispy skin’.

Mix all your dry rub ingredients in a big bowl. This is where I usually drop half the paprika on the counter (have a damp cloth handy).

Rub the chicken all over (inside too, if you like drama) with olive oil, then coat with the spice rub. I use my hands for this. Yes, it’s messy. That’s half the fun.

Place the chicken breast-side up in a roasting pan. If you don’t have a rack, don’t sweat—just plop it right in the pan, maybe scatter a few onion chunks beneath if you’re feeling fancy.

Roast for about one hour to 1 hour 15 minutes—give or take depending on your oven; or until juices run clear and a thermometer in the thickest part says 165°F (74°C). If you’re like me and forgot to buy a thermometer again, just pierce the thigh and check for clear juices.

Let it rest at least 10 minutes before carving. This is non-negotiable, even if everyone is hovering. (I tried skipping this, and… well, let’s just say juice everywhere except my plate.)

Random Notes and Mild Discoveries

If your chicken looks a bit too brown halfway through, loosely cover with foil. Although once I left it on too long and it turned weirdly soggy, so check now and then.

Chicken shrinks a little while roasting. No, you didn’t buy a mutant—just how it goes.

Don’t panic if your rub looks patchy going on. Somehow it seems to even itself out in the oven; a minor kitchen miracle.

Playing With Variations—Some Hits and a Miss

I’m always tinkering. I tried a maple chipotle version once, thinking I was some gourmet wizard—turned out rather odd, maybe too sweet and spicy for my bunch. But swapping smoked paprika for regular gave a milder flavor that my spice-averse uncle appreciated. If you’re up for it, toss in a few chili flakes, or try rosemary instead of thyme for a herby twist.

How I Like to Serve This (Your Mileage May Vary)

This is roast chicken, so I do the classic thing: hot with mash and a pile of peas, or cold with loads of crusty bread and pickles. My brother always insists on gravy; I say the drippings are saucy enough if you’re a bit lazy. My little digression: one year, served it with watermelon (don’t ask, it was a phase); surprisingly refreshing.

Lessons Learned (Aka, Pro Tips)

I once tried rushing the rest period—just don’t. It made the chicken dry, and I still feel a bit guilty for inflicting that on my guests.

If you overdo the rub, it can get a tad salty. Actually, I find it works better if you start light and add more next time if you want extra oomph.

On second thought, maybe skip pricking the chicken a bunch of times to ‘check doneness.’ If you’re in doubt, check once, then trust the process.

FAQ-ish Bits (Straight From My Inbox or Group Chat)

Can I use skinless chicken? Sure, but honestly, you’ll miss out on that crispy skin. It does still taste good, though.

What if I only have chicken thighs? Go for it! Just keep an eye on the cooking time—it’ll be faster.

Does the dry rub work on veggies? Oh yes, I’ve tossed it on potatoes and even cauliflower. It’s a game-changer.

Which olive oil do you use? Lately I grab whatever’s on sale (sometimes I use extra virgin, sometimes not—it’s all fine). If you want geeky oil advice, I love this Serious Eats olive oil guide

Is there a good side dish? Gosh, I rely on the BBC Good Food easy side recipes list all the time.

How do you know when it’s done? I poke the thickest part and look for clear juices when I’m thermometer-less. Don’t overthink it, promise.