Roasted Chicken Rub

This versatile roasted chicken rub transforms a simple whole chicken into a restaurant-quality centerpiece. The blend typically features aromatic herbs like thyme, robust garlic, and bright citrus notes from lemon, creating a crust that is both crispy and flavorful. Perfect for Sunday roasts or weeknight dinners, this rub penetrates the skin to infuse every bite with savory depth. The combination of earthy fennel and sharp garlic complements the richness of the butter and chicken fat. Easy to prepare with pantry staples, this recipe ensures a moist interior and a beautifully golden exterior. It is a reliable favorite for family gatherings, offering a comforting, home-style taste that appeals to all ages.

Cooking Method: Roasting

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 1

Calories: 1067.8

Dietary: Gluten-free

Description

This versatile roasted chicken rub transforms a simple whole chicken into a restaurant-quality centerpiece. The blend typically features aromatic herbs like thyme, robust garlic, and bright citrus notes from lemon, creating a crust that is both crispy and flavorful. Perfect for Sunday roasts or weeknight dinners, this rub penetrates the skin to infuse every bite with savory depth. The combination of earthy fennel and sharp garlic complements the richness of the butter and chicken fat. Easy to prepare with pantry staples, this recipe ensures a moist interior and a beautifully golden exterior. It is a reliable favorite for family gatherings, offering a comforting, home-style taste that appeals to all ages.

Ingredients

1.5 kg whole free-range chicken
3 knobs of butter, softened
2 large onions, sliced
3 garlic cloves, unpeeled and bashed
2 fennel bulbs, halved and sliced
500ml dry white wine
3 fresh thyme sprigs
Salt and black pepper to taste

Directions

1
Preheat the oven to 200C (180C fan) / 400F / Gas Mark 6.
2
Place the sliced onions, bashed garlic cloves, and fennel slices into the base of a large roasting tin or casserole dish.
3
Pour the dry white wine over the vegetables in the tin.
4
Season the cavity of the chicken generously with salt and pepper, and stuff with the thyme sprigs.
5
Rub the softened butter all over the chicken, ensuring you get under the skin for extra moisture and flavor.
6
Place the chicken breast-side up on top of the vegetables in the roasting tin.
7
Roast in the preheated oven for approximately 1 hour and 30 minutes, or until the juices run clear when the thigh is pierced and the skin is golden brown.
8
Remove from the oven and let the chicken rest for 15 minutes before carving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1067.8kcal

% Daily Value *
Total Fat 46.0g71%
Saturated Fat 21.2g106%
Cholesterol 172.5mg58%
Sodium 184.8mg8%
Total Carbohydrate 84.7g29%
Dietary Fiber 6.3g26%
Sugars 57.2g
Protein 68.3g137%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a deeper flavor, you can marinate the chicken in the white wine and herbs for several hours before roasting.

If you prefer a darker crust, increase the heat to 220C (200C fan) for the last 10 minutes of cooking, but watch closely to prevent burning.

Leftover roasted chicken can be stored in an airtight container in the refrigerator for up to 3 days. The pan juices make an excellent base for gravy.

Ensure the chicken is cooked to a safe internal temperature of 74C (165F) in the thickest part of the thigh.

Keywords: roasted chicken, chicken rub, herb seasoning, garlic, lemon, thyme, fennel, white wine, butter, roast dinner, whole chicken, free range, crispy skin, easy dinner, family meal, comfort food, aromatic, savory, oven roasted, weeknight meal

Read it online: https://www.chefs-mate.com/recipe/roasted-chicken-rub/