Rotisserie Herb Rub
Everything a rotisserie chicken needs, already mixed. Herb-forward, savory, and built for meat that spins over heat until the skin turns golden.
What It Is
Rotisserie rub is a blend of dried herbs and aromatics designed to crust onto meat as it roasts. The classic profile leans on garlic, onion, and Mediterranean herbs like rosemary, thyme, and oregano, with black pepper and salt to pull it all together. It tastes like the chickens you smell from half a parking lot away.
The blend is meant for sustained, dry heat. That environment lets the herbs toast rather than steam, which deepens the flavor and gives the outside of the meat that savory, slightly crisp coating everyone picks at before dinner even starts.
What To Do
Pat your chicken or pork dry, coat it in a little oil, then press the rub all over, including under the skin if you can get there. A generous hand is fine: about one tablespoon per pound is a reasonable starting point. Let it sit for at least thirty minutes, or overnight in the fridge uncovered for a better crust.
No rotisserie? Roast in the oven at 400 to 425 degrees on a rack. The rub also works on potatoes and root vegetables tossed in oil. Store in a cool, dark spot and use within a year for the best flavor.
