Easy roasted chicken

I’ve found 3 kilo chickens to roast, and that is actually special because, in the Netherlands, you only find chickens that are around 1 kilo, 1,5 kilo at the most. The other special thing is that these chickens are 21 days dry-aged.
To let the taste of these extraordinary chickens come to life, I made an easy recipe. This way, you don’t overpower the flavour of the chicken itself.

Prep Time 15 mins
Cook Time 1 hr 30 mins
Resting time 10 mins
Total Time 1 hr 55 mins
Course Main Course
Cuisine American, American Barbecue
Servings 4 people
Calories 412 kcal


  • 1 piece whole chicken
  • 1 part table salt
  • 1 part ground black pepper
  • 1 part dried parsley
  • 1 part dried oregano
  • ¼ part dried garlic powder
  • ¼ part thyme powder


  • Brush some olive oil on the chicken. Mix the ingredients of the dry rub and sprinkle a light, but even layer on all sides.
  • Start up your smoker with a temperature of 160°C/320°F and some cherry wood.
  • Put the chicken in the smoker and stick a thermometer in the thickest part of the breast meat. Close the lid.
  • When the chicken reaches a core temperature of 75°C (167F) you take it out of the smoker and let it rest for at least 10 minutes. This way the juices will redistribute in the meat.



Calories: 412kcalCarbohydrates: 1gProtein: 36gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 143mgSodium: 135mgPotassium: 374mgFiber: 1gSugar: 1gVitamin A: 280IUVitamin C: 3mgCalcium: 29mgIron: 2mg
Keyword Chicken, Roast, Whole Chicken
Tried this recipe?Let us know how it was!



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