Juicy Roast Barbecue Rub Chicken and Smashed Potatoes (Edit recipe)

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This delicious roast chicken recipe is perfect for any time of year. Our best selling Barbecue Rub is a flavorful blend of Pink Himalayan Salt, Onion, Garlic, Paprika, Oregano, Turmeric, Black Pepper, Ginger, Cumin, Cayenne, Coriander. It's perfect for a wide variety of cooking, and makes an incredible dry rub on meats. I covered this chicken in our Barbecue Rub, and this was the best chicken I've ever roasted! Serve with potatoes that roast right on the pan with the chicken, steamed green beans, or a fresh salad!

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PREP TIME

25 minutes

COOK TIME

2 hours

INGREDIENTS

6

Serves: 4

Ingredients

4.75 lb Chicken, Whole, backbone removed to spatchcock
1/4 cup Butter, Unsalted
1 Tbsp Barbecue Rub - Primal Palate
24 oz Baby Dutch Yellow Potatoes
3 sprig Thyme, Fresh
3 sprig Rosemary, Fresh

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to bake at 375 F.
Remove your whole chicken from the packaging, and pat dry with a paper towel. Make sure to check the cavity for giblets and remove them if they are in there.
Using kitchen shears or a knife, cut down on either side of the back bone, and remove it from the chicken. You can save it in the freezer for stock.
Turn the chicken over, and press it flat on a rimmed baking tray. You want the cavity of the chicken to be open and flat on the baking tray. You can tuck the wings if you would like.
Lift the skin on the breast up from the meat, and rub the butter under the skin on the breast meat. You can also rub butter on top of the chicken.
Liberally cover the entire chicken with the Barbecue Rub. I called for 1 tablespoon, but you can use more if you need. You want an even seasoning on top of the chicken.
Wash your potatoes, and place them whole on the baking tray surrounding the chicken.
Place the sprigs of herbs around the potatoes.
Place the chicken in the oven on the center rack, and bake until the chicken reads 165 in the breast. This should take approximately 90 minutes.
Once the chicken comes out of the oven, transfer it to a cutting board with a juice groove, and cover it with foil to keep it warm.
Turn the oven temperature up to 400 F.
Toss the potatoes in the juices that released from the chicken while roasting, then use a ramekin to smash the potatoes down.
Season the potatoes with salt and pepper, and place them back in the oven for 20 minutes, or until they start to crisp up.
Once the potatoes are finished cooking, carve the chicken, and serve with the potatoes and steamed green beans, or a fresh salad.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1257
Fat:	93 g
Carbohydrates:	2 g
Protein:	105 g
Cholesterol:	434 g
Sodium:	1071 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.