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Blacked Chicken on Plate

Roasted Blackened Chicken

This tender roasted chicken seasoned with a homemade blend of spices is super easy to make and tastes wonderful any day of the week.
5 from 1 vote


  • 1 whole (about 4 pounds) chicken
  • 4 teaspoons chili powder
  • 3 teaspoons onion powder
  • 3 teaspoons paprika
  • 3 teaspoons ground black pepper
  • 3 teaspoons granulated garlic
  • 2 teaspoons ground sage
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons olive oil 1 tablespoon per half piece of chicken


  • Preheat oven to 375 degrees F.
  • For the Chicken - Remove and discard the giblets.  Set the whole chicken with the flat side down on a cutting board or other cutting surface used to cut raw meat.
    Use a sturdy knife to carefully cut the chicken in half from the cavity of the chicken to the tail end. Cut off any excess skin that is hanging off the cavity and tail end areas.
  • In a roasting pan or sturdy cookie sheet with sides, lay the chicken skin side down. Drizzle half of the olive oil over the inside halves of the chicken.
  • For the Seasonings - If you like, you can mix all of the spices together and then sprinkle them over the chicken. Or sprinkle each spice over the chicken separately.
    Sprinkle half of the amount of the spices over the inside halves of the chicken (in any order).
  • Then turn the chicken over so the skin side is up. Drizzle the remaining olive oil over the top of the chicken and sprinkle the remaining spices over the chicken.
  • For Cooking - Roast uncovered in a preheated oven (375 degrees F.) for 1 hour or until the chicken is thoroughly cooked.
    Remove the chicken from the oven and let it rest for at least 15 minutes before cutting it.
  • For Serving - Serve as is (for bigger portions), or cut the chicken into pieces (breast, thigh, leg and wing) if preferred. 



  1. I use just one of my cutting boards for meat only and always scrub the cutting board clean with hot water and a lot of soap.
  2. If preferred all of the spices can be mixed together and then sprinkled on the chicken.
  3. Let the chicken rest for at least 15 minutes before cutting so that the meat is juicy.  If the chicken is cut too soon, the juices will run out.
  4. Leftover chicken can be shredded or cut in pieces and served in tacos, enchiladas or over black/pinto beans and rice; or in a salad.