Membrane-Filtered Crude Oil Spice Rub Chicken

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy roasted chicken with a bold dry rub inspired by the energy-efficient membrane filtering of crude oil, combining smoky and earthy spices for a deep flavor. This American-inspired recipe, ready in about 90 minutes, turns whole chicken, smoked paprika, ground cumin into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 450 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 75 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C).
  2. Step 2: In a small bowl, mix 2 tbsp smoked paprika, 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tbsp brown sugar, 2 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder to create the spice rub.
  3. Step 3: Rub the whole 3 lb chicken all over with 2 tbsp olive oil, then evenly coat with the spice rub, making sure to cover inside the cavity.
  4. Step 4: Place the chicken breast-side up on a roasting rack set inside a roasting pan and roast for 1 hour 15 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and the skin is crispy.
  5. Step 5: Remove the chicken from the oven and let rest for 15 minutes before carving to allow the juices to redistribute.

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