Blackened Roast Chicken ala ~DKBB~

Blackened Roast Chicken ala ~DKBB~

(original recipe by Sam Talbot)

Photo from People magazine

1 (2½ to 3 lb.) whole chicken

1 Tbsp. smoked and/or spicy paprika

1 Tbsp. onion powder

1 Tbsp. garlic powder

1 Tbsp. kosher salt

1 Tbsp. lemon zest (from 2 lemons)

1 tsp. cayenne pepper

½ bunch fresh thyme sprigs, tied together with kitchen string

¼ cup olive oil

1 small shallot, finely chopped

• Preheat oven to 375° F, or preheat Traeger or grill.
• Remove chicken giblets (save for another use or discard -your choice); rinse chicken off and pat dry with paper towel; place chicken in small roasting pan.
• Stir together paprika, onion powder, garlic powder, salt, lemon zest, and cayenne pepper in medium bowl; cut lemons in fourths and add them and the thyme bundle to the mixture; toss to coat well.
• Heat olive oil in small skillet over medium heat; add shallot and cook, stirring often until tender, about 3 to 4 minutes.
• Add cooked shallot and oil to seasoning mixture; stir/toss well to combine.
• Remove lemons and thyme bundle and place them in cavity of chicken; rub remaining mixture over chicken and under skin on the breasts.
• Roast chicken until thermometer inserted in thickest part of thigh registers 165° F, about 50 to 55 minutes.
• Remove chicken from heat; remove thyme and lemons from cavity; if desired, squeeze lemon over chicken and garnish with untied thyme; let chicken rest for 10 minutes before carving.