Cooking On A Budget: Fresh Herb and Dry Spice Rub Roasted Chicken

Monday, November 25, 2013

Fresh Herb and Dry Spice Rub Roasted Chicken

Yum

The above photograph is the chicken all ready to roast in the oven. Apparently I must have been super hungry and forgot to get a photograph when it was all beautifully roasted and whole. This spice rub was absolutely incredible by the way and you will love it!

When you cook on a budget it is important to use up what you have available wherever and whenever you possibly can. This rub is a prime example. By taking the best of the last of the sage leaves and fresh rosemary sprigs from our garden (the flat leaf parsley didn't make it due to heavy frost) along with some dried herbs and olive oil I came up with a really delicious rub for this chicken.

You can roast it in a shallow pan, make it as a "beer can chicken" or use your rotisserie oven if you have one. After roasting in the oven, I think my preferred method for next time would be to use my rotisserie oven.
I got the chicken on sale when it was $.99 a pound, I had the cheese sauce in the refrigerator to use but I am basing the cost on if you made the cheese sauce from scratch. Total cost = $20.50. Feeds 6 people for $3.41 per person.

Here's the very simple and easy recipe:
  • 6 lb. whole chicken
  • 1 medium onion - cut in chunks
  • 2 small carrots - cut in chunks
  • 1-2 stalks celery - cut in chunks
  • 1/2 cup olive oil
  • 1 tbsp. paprika
  • 2 tbsp. granulated garlic
  • 1 1/2 tbsp. dried parsley flakes
  • 2 tsp. onion powder
  • 1 tsp. kosher salt
  • 1 tsp. coarse ground pepper
  • 3 sprigs fresh rosemary  - leaves off stems and finely minced
  • 6 small sage leaves - finely minced
  1. Preheat your oven to 350°. Line a shallow baking sheet with aluminum foil.
  2. Wash your chicken under cold water and dry thoroughly with paper towels.
  3. In a small bowl combine the olive oil with all of the dried spices and freshly chopped herbs. Mix well.
  4. Rub all over the outside of the chicken.
  5. Inside the chicken: I stuffed the cavity of the chicken with chunks of onion, celery and carrot. The juices they impart during the cooking process helps the bird to be moist.



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