- 1). Mix the spices in a bowl with the butter until it is a smooth mixture without lumps, of spices.
- 2). Rub each half of chicken with the butter spice mixture under the skin by taking a dollop of the mixture in your fingers and rubbing the mixture under the skin. Then, cover the whole chicken half with the spice butter mix.
- 3). Wrap the chicken in plastic wrap and place it in the refrigerator for 24 hours.
- 4). Preheat the oven to 500 degrees Fahrenheit. Place the chicken halves in a casserole dish or roasting pan with the cut side down and the leg up. Cover the pan with foil tightly or put the lid on. Put in the oven.
- 5). Place the chicken in the oven for 15 minutes. Remove it from the oven and baste the top and sides of the chicken by spooning the pan drippings over the chicken.
- 6). Reduce the oven heat to 425 degrees Fahrenheit, recover the chicken and place it back in the oven to finish cooking for about 30 minutes or until the internal temperature is 165 degrees Fahrenheit, when taken with a digital food thermometer.
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