Easy Chicken Rub

We used to enjoy buying roast chickens from our local supermarket, but after a little while, we found that they are too salty. To satisfy our cravings for the roast chicken, I decided to experiment with this and from the first time on, this has become Erik's and my two boys' favorite. Normally I would buy fresh herbs, rinse and dry them and use them to make my own rubs. My neighbor has a tarragon plant that grows all over the place and even over to my garden. Instead of throwing them out when I cut them down, I would pick all the tender leaves, dry them and store them in a glass jar to be used for this rub.

This recipe is sufficient for one whole chicken, which I usually cut into half to speed up the baking time.

Rub Ingredients:-

All ingredients are dry ingredients

1 teaspoon crushed rosemary
1 teaspoon ground sage
1 teaspoon crushed tarragon
1 teaspoon sumac
1 teaspoon ground cumin
1 teaspoon coarsely ground black pepper
1 teaspoon garlic powder (not garlic salt)
1 teaspoon brown sugar
2 teaspoons tumeric powder
2 teaspoons sea salt
1 tablespoon onion powder (not onion salt)

Pre-heat oven to 375 degrees F. 

Place all the ingredients (except the chicken) in a bowl and mix to combine. Transfer into a shaker and shake all over dressed chicken. Place chicken on a lined baking tray and bake in pre-heated oven until juices run clear. Remove from oven and tent chicken by covering it loosely with an aluminium foil and letting it sit for 15 minutes. Drain the chicken fat and reserve the remaining juices for dipping or use as gravy for the chicken.

Enjoy it with your friends and family and have a nice chat over dinner! Left overs can be used for chicken salad. Don't waste :)