This rub will make your bird have it all: color, flavor, and crispy skin. It works wonders on a hen or whole chicken. The below rub should be enough for 3 hens, or one whole fryer chicken. If baking a fryer, add 15 minutes to the baking time.
Preheat your oven to 375, then combine:
- 1/8 cup kosher salt
- 4 tablespoons granulated garlic
- 1-2 teaspoons cayenne
- 2 tablespoons oregano, herbs de province, or thyme
- A healthy dose of cracked black pepper
- 3 teaspoons paprika (for a smokey flavor, try Spanish paprika)
- 1 teaspoon turmeric
(One disclaimer...most of my measurements, except for the salt, are "heaping". Aka, I tend to eyeball!)
Prep your bird (remove giblets if there are any, and gently rinse in cold water). Then dry the bird really well with paper towels. This step can be done the night prior, and here's a little trick: if you dry your bird the night before, leave it on a tray in the fridge un-covered. This allows the skin to dry out even more, and when cooked....it turns into chicken/hen skin crack. It's irresistible.
Once your bird is dry and ready to cook, simply rub a generous amount of olive oil on and inside your poultry, then follow with the rub. Be generous. Rub as much as possible both inside the bird and out - sprinkling the rub on places that are harder to rub (like armpits). Ensuring the inside has a healthy coat ensures the favors will permeate from inside.
Place your poultry breast-side up, and bake for 45 minutes - then remove. Let them rest for 5 minutes with a watchful eye. (Someone will try to steal some skin!)
This resting period will allow the juices to redistribute - and oh man, when you cut into this bird, you will notice the meat will want to fall off the bone. Be careful...when I say juicy, I mean it!
Enjoy!
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