Place the oven rack at the lowest setting and insure you have room to cook the chicken upright. Preheat the oven to 425 degrees F.
In a small dish mix the ancho chile powder, garlic, onion, smoked paprika, and kosher salt. Reserve 1 tablespoon of the mixture and set to the side. Add the butter and honey to the remainder of the mix.
Loosen the skin of the chicken and rub the seasoned butter all over the chicken, under the skin. Sprinkle the outside of the chicken with the dry seasoning that you set aside. Tuck the wings back behind the backbone.
Open the sparkling water and remove half of the liquid. Place the half full can in the center of a roasting pan. Place the chicken on the can so that it is standing up and the can is inside the cavity.
Roast in the preheated oven until the skin is crisp and the internal temperature reaches 170 degrees F at the thickest part of the thigh and 165 degree F at the thickest part of the breast, about 1 hour. Allow to rest for 20 minutes. Carve and enjoy.
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