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Prep Time: 10 Minutes Cook Time: 90 Minutes |
Ready In: 100 Minutes Servings: 1 |
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Ingredients:
2 tablespoon(s) smoked paprika |
2 tablespoon(s) salt |
2 tablespoon(s) onion powder |
1 tablespoon(s) cumin |
1 tablespoon(s) cayenne pepper |
2 teaspoon(s) thyme |
2 teaspoon(s) oregano |
1 teaspoon(s) black pepper |
2 teaspoon(s) garli powder |
1 3-5 pound whole chicken |
Directions:
1. Preheat oven to 350 degrees.
2. Combine all the rub ingredients. Mix in with a small amount of olive oil - enough to make a paste. Lift up the skin of the chicken and rub under the skin and above the skin all over.
3. Open up a 12-oz can of beer and pour off 1/3 of it. Place the chicken on top of the beer can in a roasting pan. Fill the bottom of the roasting pan with a small amount of water - enough to cover the bottom.
4. Cook for 90 minutes (a little less if 3 pounds, a little more if 5). Then set to 500 degrees for 8-10 minutes to crisp it up.
5. Remove from the oven and let the chicken sit for about 10 minutes before cutting it up.
6. ALTERNATIVE cooking method via Barb!!
7. preheat oven to 425-450 and put in a iron skillet to heat up
8. Add chicken breast side up to the skillet. Cook for 35 minutes. Turn oven off, set timer for 35 more minutes, then turn oven back up to 425-450 and cook another 35 minutes. Leave chicken in the oven the whole time.
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