This will be the juiciest chicken you’ll ever roast! The key is long roasting at a low temperature. It seems counterintuitive to roast the chicken upside down and for longer than one hour, but trust me, it works!
 
Makes 1 roast chicken
Serves about 4
 
1 supermarket chicken, about 1 kg (2 lbs)
olive oil, for drizzling
salt and pepper, to season
 
CJ’s All-Purpose Rub
¾ cup paprika powder
¼ cup kosher salt
¼ cup brown sugar or granulated sugar
2 tbsp Mexican chili powder
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp black pepper
1 tbsp dried thyme leaves
1 tbsp dried oregano leaves
1 tbsp cayenne powder
1 tsp cumin powder
1 tsp dry mustard
 
Preheat oven to 325°F. Oil a shallow ramekin or pie plate. Sides of the pan should not be more than 1 ½” to 2” high to allow for good heat circulation around the bird.
 
Remove any string on the chicken. Remove any giblets, heart, neck, kidneys. Wash the chicken and dry. Combine the ingredients for the rub and set aside.
 
Sprinkle the inside cavity with salt and pepper. Drizzle the outside with oil and massage well into the skin. Generously sprinkle the outside all over with the rub. Extra rub can be stored in a jar and kept for up to one year.
 
Place the chicken breast side down (very important). Roast the chicken, uncovered for 1 and ½ hours. Baste occasionally if desired, but no necessary. Turn the chicken over and roast another 30 minutes. Remove the bird from the pan to a plate. Drape with a sheet of waxed paper and then a tea towel. Let rest for a minimum of 10 minutes but ideally 30 minutes. Carve and serve.