Dry Rubbed Roast Chicken with Baked Sweet Potato Fries and Greek Yogurt Dipping Sauce

19 Dec

I haven’t posted a roast chicken recipe in a few weeks, so I guess I’m overdue.  We got this chicken from a local kosher butcher, and while the taste was fantastic, it had a TON of pinfeathers still in it I had to pull out and I probably won’t be buying a whole chicken from that particular butcher again.  Keep in mind if you are buying chicken from a butcher (particularly a kosher butcher) that many pre-brine their chickens, as was the case here.  Because of that, I skipped the wet brine and did not use any salt in my dry rub.  The rub turned out fantastic, though – a perfect combination of slightly sweet and slightly spicy.  As always, for a full how-to on roast chicken check out my post for the Perfect Roast Chicken (just be sure not to brine a pre-brined chicken, it will be over-salted and mushy).

The sweet potato fries were also very good, with a hint of heat from the Old Bay and lots of sweetness from the fries themselves.  The cool tang of the Greek yogurt-based dipping sauce worked really well with them (and the chicken).  I only pictured the fries up top, but there is a picture of the whole meal after the jump.

Dry Rubbed Roast Chicken with Baked Sweet Potato Fries and Greek Yogurt Dipping Sauce

Dry Rubbed Roast Chicken:

1 whole fryer/broiler chicken, rinsed in cold water with neck and giblets removed (save these for homemade chicken stock!) (3.75 lbs)

1 lemon, quartered

1 Jonathan Red apple, quartered

3 tbs. Brummel & Brown

Dry Rub:

1 tbs. brown sugar

1 tbs. freshly cracked black pepper

1 tbs. fresh parsley, finely chopped

1 tbs. fresh cilantro, finely chopped

1 tbs. Old Bay seasoning

1 tsp. dried thyme

Combine all dry rub ingredients.  Take Brummel & Brown from above and rub all over chicken, including under skin, in cavity, and on reverse side.  Repeat with dry rub.  Dress the chicken with lemons and apples by shoving deep into the cavity of the chicken.  Allow chicken to rest, uncovered, on roasting rack in refrigerator for at least 6-8 hours, preferably overnight.

Preheat oven to 475°.

Remove chicken from refrigerator and place on a baking dish on top of a roasting rack.  `Place chicken in preheated oven on center rack.  Roast at 475° for 15 minutes or until skin is light golden brown.  After 15 minutes, reduce heat to 350°.  Roast chicken roughly 20 minutes per pound (rounding up to nearest pound), or until meat thermometer inserted into the thickest part of the chicken’s thigh reads 185º.  If chicken becomes overly brown, tent with a piece of tinfoil.

When fully cooked, remove chicken from oven and cover with tinfoil.  Rest 15-20 minutes, which will allow juices to redistribute and result in a tender, juicy bird.

Baked Sweet Potato Fries:

3 sweet potatoes, rinsed and cut into 1/4″ long slices and 1/4″ wide strips

1/4 cup olive oil

1 tbs. Old Bay seasoning

Kosher salt and freshly cracked black pepper

As chicken is resting, increase heat to 450º.

On a tinfoil lined baking sheet, toss sweet potato strips with olive oil.  Season with Old Bay, kosher salt, and freshly cracked black pepper.  Bake 20-25 minutes or until crispy on the outside, shaking pan every 5-10 minutes.

Greek Yogurt Dipping Sauce:

3 heaping tbs. plain Greek yogurt

1/2 tsp. poultry seasoning

1/2 tsp. crushed red pepper flakes

1 tsp. garlic powder

Kosher salt and freshly cracked black pepper

Whisk all ingredients together and let chill in refrigerator at least one hour.

One Response to “Dry Rubbed Roast Chicken with Baked Sweet Potato Fries and Greek Yogurt Dipping Sauce”


  1. Citrus and Herb Roast Chicken « Kelseyincleveland's Blog - June 25, 2011

    […] a roasted chicken with fall flavors, a roast chicken with savory sweet potato soufflés, a dry rubbed roast chicken with Old Bay seasoning, an herb roasted chicken with accompanying herb butter, a caramelized […]

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