4 – 6 pound whole chicken, giblets removed, rinsed and dried well 2 tbsp olive oil 1 tsp kosher salt 1 tsp freshly ground black pepper 1 tsp smoked sweet paprika ¾ tsp poultry seasoning ½ tsp chili powder ½ tsp onion powder ¼ tsp garlic powder
1. Place the dried chicken, breast side up, in a cast iron skillet or a roasting pan.
2. In a small bowl, combine the remaining ingredients.
3. Gently slide a spoon between the breast meat and the skin to separate the two. Do this on each side. Then using about 1 teaspoon per side, put some of the mixture under the breast skin and rub it around (this is totally optional, but makes the breast meat super flavorful). Use the remaining mixture to rub all over the rest of the bird. Now, tuck the wings under the bird so that the tips don’t burn and tie up the legs with some kitchen twine to cook more evenly
4. If you have time, cover the bird up loosely with plastic wrap and refrigerate. Allow the rub to “marinate” for a few hours and even overnight. If you don’t have time…no worries, just put it in the oven at this point. It will still be delicious!
5. Preheat your oven to 450 degrees.
6. Put the chicken in the oven and reduce the temperature to 375 degrees. Cook about 20 minutes per pound or until the breast meat is 180 degrees.
7. When the chicken is done, remove it from the oven and allow it to sit in the pan for at least 15 to 20 minutes.
8. Move the chicken to a cutting board and set aside.
9. Tilting the skillet to its side a bit, skim as much of the fat off the top as you can and discard it. Place the skillet or stove top safe roasting pan over medium high heat on the stove and bring to a boil. Allow the sauce to reduce for just about 2 to 3 minutes. Pour into a gravy boat or bowl for serving.