Oven Roasted WINE CAN Chicken

Well, this is delicious!  I bought a can of white wine and instead of putting the chicken on the BBQ as it's traditionally done for a beer or wine can chicken, I put it in the oven and it turned out perfect.  I tried it on the BBQ a couple of weeks ago, but my chicken dried out.

Keeping it in the oven allowed me to check on it, easily.  I have found my favorite way to roast a chicken is to put the heat to 425 degrees - roast for 1/2 hour, then turn the temp down to 375 degrees for another hour.  This method seems to work for me every time.  The wine really infuses and tenderizes the chicken meat.  It truly is amazing.  This is for a 3-4 1/2 lb. chicken.

Make a Chicken Rub (for 1 chicken)

I like my rubs warm and a little spicy and sweet.  I added to a bowl, 1/8 cup brown sugar, 2 tbsp. smoked paprika, 1 tbsp. cumin, 1 tbsp. Italian spices, red pepper flakes, a pinch of pepper and a pinch of salt, 4 tbsp. olive oil.  Rub chicken with olive oil and spices, and rub the cavity with spices too then let sit for 1 hour before roasting.

*** whatever spice and herb combination you like,  rub your chicken with it - however, adding some brown sugar adds a really nice flavor and carmelizes the chicken.

Next, get out a roasting pan and open up your can of wine.  Pour a little of the wine into the roasting pan, then insert the can of white wine into the chicken cavity and secure using the wings and legs to stand properly. P.S.  I also put 1/2 cup red wine I had left over into the pan too.

Pop into the hot oven and follow the above instructions.  Another PS, I rotate the chicken a few times while it is cooking after the first half hour just so it cooks perfectly and evenly.  Enjoy!

Allow to rest for 1 hour before slicing and devouring.