Originally posted August 17, 2013

Mexican dry rub roast chicken

Mexican dry rub roast chicken by joanie

This Mexican version just might become my standard one. So good!


  • 4 lb chicken
  • 2 tsp kosher salt
  • 1 tsp paprika
  • 1 tsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Mexican oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp black pepper
  • 1/8 tsp ground cinnamon
6 servings


Preheat oven to 400ยบ.

Wash and dry the chicken inside and out. Place it breast-side up on a cast-iron skillet.

Combine the salt and spices. Rub it all over the chicken.

Place the skillet on the lowest rack in the oven and cook for about 1 hour. Keep an eye on it. If the top gets too brown, you can tent a little bit of foil on top.

Remove and let sit for 10 minutes before carving and serving.

90 minutes


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