Stand-Up Creole Rosemary Chicken


Dry Rub

1 1/2 teaspoons kosher salt
2 teaspoon smoked paprika
1 teaspoon chopped fresh rosemary
1 teaspoon dried thyme
1/2 teaspoon fresh ground black pepper
1 teaspoon Tony Chachere’s Creole Seasoning

1 whole roasting chicken, about 4 lbs
2 teaspoons olive oil
1 (12 ounce) can beer or Coca-Cola, at room temperature
2 sprigs fresh rosemary
1 garlic clove, crushed
1 lemon, juice of
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes


Preheat convection oven to 350F. Remove all cooking racks, except 1 lower rack.

Mix first six dry ingredients together in a small bowl. Clean roasting chicken, removing excess fat, discard neck and giblets or wash and set aside to cook with chicken. Season chicken inside and out with the rub and tuck the wing tips behind the back. Pour out half of the beer or Coca Cola and put 1 rosemary sprig, garlic, lemon juice, thyme and red pepper flakes in can to flavor steam.

Place the chicken over the can in a large roasting pan. You will have to carefully balance the chicken on its legs so that it stands up. The can should be inside the cavity of the chicken. Place another sprig of rosemary into the neck cavity. Cook chicken for 1 hr. 20 minutes to 1 hr and 45 minutes until the juices run clear. Cooking time depends on the size of your chicken. Carefully remove the chicken from the can. Let rest for at least 10 minutes, carve and serve.

Inspired by