Easy Dry-Rub Roasted Chicken

Inspired by the delicious main course at Chicken Hut in Chicago, I went on a quest to make my own flavorful and juicy chicken. Since I don’t have the proper grill that produces great char-broiled chicken like the hut does, I settle with oven roasting.

On this quest, I am also learning, from this one easy recipe, that a good dry-rub made of spices and herb make a big difference in the flavor of roasted chicken. Generosity in seasoning matters too.

So here’s one result from the quest. This time, I went with herb-based dry rub for the chicken and a parsley salsa for dipping. The chicken came out of the oven with this beautiful golden color, crispy exterior, tender and juicy meat, and a wonderful fragrant.

For the roasted chicken, we will need:

  • A whole cut up chicken (that I cut up more into a total of 12 smaller pieces).
  • Salt
  • Pepper
  • 2 teaspoon of chili pepper powder
  • 2  teaspoon of ginger powder
  • 2  teaspoon of coriander powder
  • Lemon zest from 1 lemon
  • Olive oil
  • A pinch of dried rosemary (optional)
  • 1 thyme sprigs

For the salsa (dipping sauce):

  • 2 medium tomatoes (diced)
  • 2 Thai or cayenne peppers (chopped)
  • A handful of chopped parsley
  • Lemon juice from 1 lemon
  • ½ chopped sweet onion

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the 12 pieces of chicken on a large oven tray.
  • Drizzle olive oil (lightly) on the chicken and then coat them evenly.
  • Season generously with salt, pepper, chili pepper powder, ginger, coriander, and lemon zest.
  • Sprinkle a pinch of dried rosemary and place the thyme sprigs on the chicken.
  • Make sure that both sides of the chicken are well coated with the seasonings.
  • Arrange so that the skin side faces up.
  • Roast for 40-45 minutes (until the chicken temperature reaches 162 degrees F).
  • Dump the juice, remove the sprigs, and let the chicken cool down for 5 minutes before serving.

Note: Next time I’ll try seasoning the chicken a day before I cook them (and leave them wrapped in the fridge).

For the salsa:

  • While the chicken is roasting, heat up a small pot over medium heat.
  • Place the tomatoes and let them cook for a few minutes until they become soft and juicy.
  • Add the lemon juice.
  • Mix the onions, peppers, and parsley.
  • Turn off the heat and serve on a bowl.

Serve with these red potatoes and baguettes:

(Click on the image for recipe)

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2 thoughts on “Easy Dry-Rub Roasted Chicken

  1. Pingback: Turmeric and Spice Roast Chicken « Tiny Chili Pepper

  2. Pingback: Potato with Shiitake Mushroom, Sweet Corn, and Brussels Sprouts « Tiny Chili Pepper

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