We have another winner! I was afraid that the chicken was going to dry out because we had to put dinner on hold for a little over an hour, but I dropped the heat to 250°F, then bumped the temp to 425°F to crisp up the skin. This is how I normally make it with the same result, so crisis averted!
4 lb Whole Chicken
1 cup Butter; softened
⅔ cup Brown Sugar
2 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Smoked Paprika
1 teaspoon Chipotle Powder
1 Tablespoon Chili Powder
1 Tablespoon Garlic Powder
¼ teaspoon Cinnamon
1 teaspoon Onion Powder
- Preheat oven to 400°F.
- Using kitchen sheers, remove the chicken’s spine and lay flat, skin side up, on the cutting board. Using your palms, press the chicken breasts down strongly and firmly until flattened.
- In a medium bowl, combine the butter and spices. Pat the chicken dry and slather it with the mixture, making sure to get it under the skin and inside the chicken.
- Place the chicken in a large Dutch oven and cover with the lid. Roast in the oven for 60 minutes or until the thickest part of the bird reaches 165°F. Remove the lid and roast an additional 15 minutes, or until the skin is crispy and golden brown.
- Cover with the lid and rest for 10 minutes before serving.
- Enjoy!
Looking for a Main Dish? Try one of these recipes!
Ash's In The Kitchen 