Oven-Roasted BBQ Chicken

  • Preparation 10 min
  • Cooking 1 h 15 min
  • Servings 4
  • Freezing Absolutely

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Ingredients

  • 1 whole chicken, about 3.3 lb (1.5 kg)
  • 3 tbsp (45 ml) soft butter
  • 2 tbsp (30 ml) ketchup
  • 1 tsp (5 ml) Sriracha
  • 1 tbsp (15 ml) brown sugar
  • 2 tsp (10 ml) mustard powder
  • 1 tsp (5 ml) paprika
  • 1 tsp (5 ml) chili powder
  • 1 tsp (5 ml) garlic salt
  • 1 tsp (5 ml) onion salt
  • 1/2 tsp (2.5 ml) celery salt
  • Freshly ground pepper, to taste
  • Store-bought BBQ spice blend of your choice, or my homemade BBQ spice blend, for sprinkling

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Preparation

  • Preheat the oven to 375 °F (190 °C).
  • In a medium bowl, combine the soft butter with the ketchup and the Sriracha. Spread the mixture all over the skin of the chicken. Add a bit inside the cavity as well.
  • In another medium bowl, combine the brown sugar, mustard powder, paprika, chili powder, garlic salt, onion salt, celery salt and pepper.
  • Place the chicken on a large baking sheet, breast side up, and sprinkle the spice mixture evenly all over the top and the sides. Then lightly sprinkle with BBQ spices.
  • Roast uncovered for about 1 hour 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh, without touching the bone, reads 180 °F (82 °C). Cover with aluminum foil if the top browns too quickly.
  • Let rest 3 to 5 minutes before carving. Serve with a good BBQ sauce or a homemade brown BBQ gravy and baby potatoes with roasted garlic and thyme.