Place the oven rack at the lowest setting and insure you have room to cook the chicken upright then preheat the oven to 425°F.
In a small dish mix together the ancho chile powder, garlic, kosher salt, onion, and smoked paprika.
Reserve 1 TBSP of the spice mixture and set to the side then add the butter and honey to the remainder of the spice mix.
Loosen the skin of the chicken and rub the seasoned butter all over the chicken including under the skin.
Sprinkle the outside of the chicken with the 1 TBSP of spice mix that you set aside.
Tuck the wings of the chicken back behind the backbone then open the can of sparkling water and remove half of the liquid.
Place the half-full can in the center of a roasting pan then place the chicken on the can so that it is standing up and the can is inside the cavity.
Roast the chicken in the preheated oven until the skin is crisp and the internal temperature reaches 170°F at the thickest part of the thigh and 165°F at the thickest part of the breast, about 1 hour.
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