From an idea I got off a cooking show on television and adapted to my own needs. When it's done, you do not want to remove the skin; it's tasty and the fat has melted out anyway.
Serves 4-8 depending on what else is to eat.
| 1 | large chicken (6-7 lbs. or 2 smaller birds) | |
| Rub | ||
| 2 tbsp | paprika | |
| 1½ tsp | thyme | |
| 1½ tsp | sage | |
| 1 tbsp | onion powder | |
| 1 tbsp | garlic powder | |
| 1½ tsp | black pepper, fresh ground | |
| 1½ tsp | cayenne pepper | |
| 2 tbsp | butter | |
1. Prepare the dry rub from the ingredients listed above.
2. Wash chicken thoroughly and pat dry. Cover completely in butter. Sprinkle rub all over, patting to ensure it sticks. Position bird on roaster.
2. Roast at 365° until bird reaches 160° (about 1½ hours). Remove from oven and let rest. It will coast up to 170°. Carve and serve.