This is the last in my series of posts about homemade herb blends to give as gifts. I started with Rosemary salt, yesterday I wrote about Kalyn’s Herb Blend, and my final recipe is for this wonderful Roast Chicken Seasoning Rub. This is a blend with lots of herbs that compliment the flavor of chicken, plus the addition of paprika and a bit of cayenne pepper so you can create that slightly spicy rotisserie chicken flavor at home.
I got interested in creating a seasoning rub for chicken after I came to love the Pride of Szeged Fish Rub and Chicken Rub, both great products. I wasn’t trying for a rub exactly like theirs; mine has more herbs that are traditionally used on roast chicken like thyme, sage, and rosemary. Certainly the two could be used for the same thing, but in my own kitchen I’d use their chicken rub for grilled chicken and my seasoning rub for rotisserie chicken which I’d cook on my George Foreman Rotisserie, one of my very favorite kitchen gadgets. If you don’t have a rotisserie, this is perfect for regular roast chicken cooked in the oven. Anyone who likes roast chicken would enjoy this seasoning rub.
Again, an assortment of herbs and spices of various brands is combined to make this, from a big drawer full of spices where I keep large sizes I buy when they’re on sale. (I have more bottles of herbs and spices than any cook really needs, but I’m good at sharing!)
The cayenne pepper and paprika give it a lovely salmon color, and it makes the outside of the chicken a beautiful color when it browns.
You can put this in jars, but if you’re giving it away to a lot of people like I am, you might just want to opt for small plastic bags. I stapled on my business card, designed by the fabulous Rand who also designed the header for Holiday Cooking with Herbs.
1 1/2 cup garlic powder
1/2 cup dried thyme
1/2 cup dried parsley
1/3 cup onion powder
1/3 cup rubbed sage
1/3 cup dried rosemary (use cracked rosemary, or see note below)
4 T sweet paprika (I like Penzeys)
4 T cayenne pepper (or less, but this is only mildly spicy)
If you don’t have cracked rosemary, start by putting the rosemary in the food processor with a steel blade and buzzing it for 2-3 minutes, until all the dried rosemary leaves are broken into small bits. Then add other ingredients and process about 30 seconds, until ingredients seem well combined. This should be stored in a glass jar with a tight-fitting lid if you’re keeping some for yourself.
Suggested uses: Wash whole chicken and dry with paper towels. Rub outside of the chicken with olive oil or butter, then rub on about 1 T Roast Chicken Seasoning Rub. Roast or cook on rotisserie as usual, about 15-20 minutes per pound, or until chicken tests 185 degrees with instant-read thermometer. (Edit 1-9-07 Many experts now think roasting to 160-170 is adequate, and I’ve become convinced that a lower final temperature gives a more juicy result.)
This would also be great on pork roast, as a seasoning blend for slightly-spicy roasted vegetables, mixed into butter for corn on the cob, or as a seasoning for sweet-potato fries.
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