Spice-Rubbed Chicken

Spice-Rubbed Chicken

By: Marge Perry & David Bonom

Turn this wonderful savoury dinner into the world’s most flavourful chicken salad for lunch.

Serves 4


  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 whole whole chicken, cut up


  1. Preheat the oven to 220°C/425°F.
  2. Combine the paprika, garlic powder, oregano, basil, cumin, salt, and pepper in a small bowl. Rub mixture evenly over the chicken. Place chicken on a large baking tray with a shallow rim.
  3. Bake chicken until lightly browned and an instant read thermometer inserted into the thickest portion of the thigh registers 75°C/165°F. Remove from the oven and let rest 5 minutes before serving.

For this recipe, we recommend using the Ceramic Reinforced 28cm X 43cm Large Baking Tray.

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