Garlic Herb Rub
Garlic Herb Rub
A quick all-purpose dry rub bursting with garlic and herbs—great on chicken, potatoes, carrots, pork, and more.
prep 5 min yields ~3 Tbsp (about 1½–2 lb protein)Ingredients
- 1 Tbsp dried parsley
- 1 tsp onion powder
- ½ tsp dried thyme
- 1 tsp garlic powder
- ½ tsp dried rosemary, crushed
- ½ tsp kosher salt (or to taste)
- ¼ tsp black pepper (optional)
Variations
- Smoky: add ½ tsp smoked paprika.
- Italian: swap parsley/thyme for 1½ tsp Italian seasoning.
- Salt-free: omit salt; add ¼ tsp lemon zest for pop.
Directions
- Mix all ingredients in a small bowl or jar.
- Pat protein/veggies dry, lightly oil, and use 1–2 Tbsp per lb.
- Cook as desired (roast, grill, air-fry). See guide below.
Quick Wet-Rub
Stir 3 Tbsp rub with 1½ Tbsp olive oil + 1 tsp lemon juice; smear on 1½ lb chicken or pork before cooking.
Use It On
- Chicken thighs, breasts, or drumsticks
- Pork chops or tenderloin
- Potatoes, carrots, zucchini, mushrooms
- Garlic bread: mix 1 tsp rub into 2 Tbsp softened butter
Make-Ahead
Keeps in a sealed jar up to 6 months. For a gift jar, 8× the recipe makes ~1½ cups.
Roast/Grill Guide
- Chicken thighs: 425°F 25–35 min (165°F internal).
- Pork chops: 400°F 12–18 min (or grill 3–4 min/side), 145°F internal + 3 min rest.
- Veggies: 425°F 18–25 min, toss halfway.
- Air-fryer: 390–400°F; reduce oven times by ~25%.