Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

Looking at my spice cabinet and the chicken fryer on the counter, I came up with this rub. My husband threw it on the rotisserie in the barbeque grill and it came out wonderful!

Ingredients Nutrition


  1. Mix all spices together in small bowl.
  2. Using a whole chicken fryer, carefully separate the skin from the meat and sprinkle rub in between the skin & meat.
  3. Gently rub the outer skin of the chicken where the spices were placed.
  4. Refrigerate the chicken for 1 hour.
  5. Roast in oven at 350 degrees until internal temp is 160 degrees.
  6. If available, rotisserie chicken for 1 1/4 hours.
  7. Serve with corn on the cob and mashed potatoes.
Most Helpful

Used the entire recipe on a 5 lb spatchcock chicken and it was so delicious! Thanks for posting. (Oh yeah, I used tarragon instead of marjoram, as that's what I had on hand.)

Gingernut April 23, 2008

I am roasting chicken breasts right now, and my house smells AMAZING! Can't wait to try this.

Ann032463 March 13, 2012

A delicious change from the "same old chicken". Even my picky 4y.o. had thirds! I also subbed tarragon for marjoram. Thanks for sharing this recipe.

thedixongang February 15, 2011