A.K.A. “Roast Rub”
Whatever kind of chicken you’re roasting – whole, breasts, thighs – this spice blend is the perfect addition for that classic roasted chicken flavor profile. I refer to it as “roast rub”, and usually season the chicken with it a few hours ahead of time, if possible. This heightens the flavor, and also perfectly tenderizes your chicken. No big deal, though if you don’t get to applying the roast rub until just prior to cooking. Your chicken is still going to come out of the oven smelling like Sunday-dinner-heaven.
My number one use of this spice blend is on bone-in, skin on chicken breasts, roasted in the oven. I typically roast enough chicken for that night’s meal, plus throw some extra on the baking sheet to ensure plenty of extra to use in meals for several days. The extra chicken is perfect to add to a bowl meal, a salad, tucked into a soft tortilla with taco spices, or chopped up for classic chicken salad.
This recipe yields enough to last you a while. Simply use what you need today, and then store the extra in your spice drawer.
- 3 tablespoons salt (kosher; if using table salt, use a little less)
- 2 tablespoons paprika
- 1 tablespoon onion powder
- 1 1/2 teaspoons cayenne pepper/ground red pepper
- 1 tablespoon dried thyme
- 2 teaspoons garlic powder
- 1 teaspoon ground rosemary
- Combine all ingredients. Store in a tightly sealed jar.