Awhile ago, one of my local readers who is friends with my mother-in-law emailed me with a couple of her favorite recipes. One of them was to simply rub a whole roasted chicken with half cinnamon and half chili powder. The combination of cinnamon and chili powder was intriguing and I had a suspicion that I was going to love the unique combination and so it’s no surprise that I did. It’s now my go-to chicken rub when I’m roasting a chicken. Since I started using the rub, I’ve also played around with other spices in addition to the cinnamon and chili powder and finally came up with this combination. I added cumin and paprika for some smokiness, a bit of brown sugar to bring out the sweetness of the cinnamon, garlic powder just because I love it, and some kosher salt because I love how the big pieces of salt stick to the skin and give it some texture.
All together, this is my all-time favorite chicken rub. I rub it all over the outside of the skin, inside of the skin, and inside the cavity which I think really helps infuse all of the flavors from the spices into the actual chicken meat. Chicken meat that has actual flavor – it can happen! And it’s so good. I’m not even ashamed to admit that I stood over the roasted chicken, eating the meat and the skin with my hands, because obviously I didn’t have
patience time to cut it up and plate it. Plus, Marc was working the night I made this so there really was no reason to dirty a plate.
I made the honey and rosemary roasted carrots along with the chicken (which I also ate standing over the counter…but with a fork) but the great thing about roasted chicken is that it goes with anything. In the mood for mashed potatoes? That’ll do. Craving roasted brussels sprouts? I know I’m not the only one who does. Really just feel like sticking some frozen tator tots in the oven with the chicken? Perfect! Just make this chicken – you won’t be sorry you did.
- 4-5 lb whole chicken
- 1 tbsp chili powder
- 2 tsp ground cinnamon
- 1 tsp cumin
- 1 tsp paprika
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp kosher salt
- Preheat oven to 425 degrees F.
- Combine all of the spices in small bowl.
- Rinse chicken and pat dry.
- Rub with spice mixture on outside of skin, inside of skin, and inside of the cavity.
- Place chicken in roaster or on a baking sheet lined with aluminum foil.
- Bake in preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, until the skin is nice and golden brown and the meat is cooked through. I used a meat thermometer in the thigh to determine when the meat was 165 degrees, which is considered "done."
- Remove from oven, tent with aluminum foil and let rest for 10-15 minutes. Then cut into pieces.