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Roasted Chicken w/ Dry Rub

We had a chicken in the fridge that was already cut into pieces, and I asked Dino if he would be interested in coming up with a spice rub and making dinner. He came up with a really great mixture, and cooked it in the convection oven. It turned out super moist and flavorful, with a nice, golden brown skin. He served it alongside frozen spinach that he cooked on the stovetop according to the directions (adding it to a cup of boiling water), and then seasoned it with curry powder, butter and salt. I ended up sprinkling some raisins on mine at the end, which added a nice bit of sweetness. It was great coming home to such a nice meal, without having to cook it myself!

Roasted Chicken w/ Dry Rub
Dino Covelli

1 whole, bone-in chicken, cut into pieces

Dry Rub:
1/4 c dark brown sugar
1 T ground black pepper
1 T kosher salt
1 T cumin
1/2 t allspice
1/2 t rubbed sage
1/2 t turmeric

Combine dry rub ingredients in a bowl. Pat chicken dry, and rub spice mixture over chicken pieces, making sure to cover all of the surface area. Cover chicken and refrigerate for 1 hour.

Bake chicken in 425°F oven for about 45 minutes, or until juices run clear.

Big Flavors Rating: 5 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

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