How is it Sunday again? This weekend has slid by without permission or warning. Highlights include: sunshine and lots of it, drinks and snacks with some friends, one of whom is moving overseas this week, the best cannoli in the city, sleeping in one day, getting up early the other, reading, writing, a clean house and a lot of laughs. Around here, Sunday usually means a pseudo-traditional Sunday dinner. By that I mean that we all sit at the table and the meal itself is usually something that propels us into the week with some leftovers. This particular Chili Rubbed Roast Chicken makes it into the rotation frequently because it’s so easy and versatile.
I usually do chickens 3 at a time. With five people in the house we can easily go through one and a half chickens at dinner and then leftovers go into lunches as plain pieces, chopped and added to salads and sandwiches, or for another dinner that week, shredded and used in tacos or burritos. Sometimes, it’s just eaten cold from the fridge as a snack. That’s how we roll. The recipe is after the jump, happy fleeting weekend, everybody!
Chili Rubbed Roast Chicken
This is a dry rub “recipe”. How much you use per chicken is up to you. Ratios (vs. measurements) are provided as we recommend you make a batch of this rub and keep it, tightly sealed, for whenever you want a flavorful, savory rub for poultry (or pork, or whatever).
5 parts chili powder
1 part ground smoked paprika
2 parts garlic powder
2 parts salt
1 part sugar
1 part ground white pepper
For our Chili Rubbed Roast Chicken, generously oil your chicken(s) and rub with at least 2 tablespoons of the rub. Stuff each chicken with half an onion and half a lemon. Roast at 425° until an instant read thermometer in the thigh reads 170°. Let the chicken rest 15 mins or so before carving.