One of my favorite weeknight activities is our #dinneronawhim Instagram experiments in the kitchen utilizing what’s on hand or what caught my eye while grocery shopping. I hadn’t cooked a whole chicken in quite some time, and the Rendezvous seasoning and sauces were staring me down every time I opened the cabinet or fridge. So, a barbecue chicken was our task, and that’s just what we accomplished!
After my first trial, I learned I hadn’t quite mastered the spatchcocking method, which essentially flattens your entire chicken to enable a quicker, more even cooking time in the oven. And, more importantly, my pre-cook basting of Rendezvous barbecue sauce yielded a charred crust due to the sugar and high-heat combination. We tried again one week later with a few modifications, and now I can confidently state that this recipe is perfection.
Serves 4
1 whole chicken
1 tablespoons butter, softened
Rendezvous famous seasoning
Rendezvous original barbecue sauce
1. Preheat oven to 425 degrees. Spatchcock your whole chicken with a pair of kitchen shears, and arrange on a baking sheet or in a baking dish.
2. Place butter and about 1 tablespoon seasoning in a small dish, and use a spoon (or your hands) to combine. Rub seasoned butter under the skin of the chicken. Then, sprinkle seasoning on top of the skin to coat.
3. Roast chicken in oven for 30 minutes. Then, carefully remove baking dish and baste chicken liberally with barbecue sauce. Return chicken to oven and roast until internal temperature reaches 165 degrees, about 15-20 more minutes. Slice and serve.
