Ingredients

The following ingredients have 6 Servings
  • 1 whole fryer chicken
  • 2 tablespoons olive oil
  • Salt and pepper for finishing
  • Dry Rub:
  • 1 tablespoon garlic powder
  • 1 tablespoon sweet paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper

Instruction

  • Unwrap chicken and bring to room temperature, approximately 1 hour.
  • Preheat oven to 425 degrees.
  • Remove the spine of the chicken by cutting with kitchen shears on both sides from front to back.
  • Spread the chicken out, skin side up and press down on the sternum to make the chicken lie flat.
  • Separate the skin from the meat, creating pockets on both breasts and thighs by inserting two fingers in-between and loosening the skin.
  • Rub 1/3 of the dry rub on the body of the chicken, under the skin.
  • Turn the chicken over and season the cavity with 1/3 of the rub.
  • Turn the chicken over again and pat the skin dry with paper towels.
  • Reserve 2 teaspoons of rub then sprinkle and rub the rest all over the skin.
  • Drizzle 1 tablespoon of olive oil on the skin side of the chicken, gently patting it all over evenly.
  • Sprinkle the reserved rub over the skin side of the chicken.
  • Roast chicken skin side up for 45 minutes.
  • Before slicing, remove and let the chicken rest for 15 minutes to seal in the juices.
  • After slicing and before serving, drizzle with pan juices on the chicken then add salt and pepper.