1 5lb chicken
1 cup of yellow mustard
2 teaspoon fresh crushed garlic
1 teaspoon freshly crushed peppers (your choice of peppers)
1 teaspoon black pepper
1 1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground sage
1/4 teaspoon ground cumin
1 tablespoon cane syrup (substitute with brown sugar)
juice of 1 lemon & zest
Trim any excess fat and skin off of the chicken. Fold the wings back so its not flapping around.
Using your fingers gently separate the skin away from the meat of the chicken.
In a small bowl, combine the rest of the ingredients,
Rub the marinade all over the chicken, make sure to get under the skin and inside the cavity.
Using butcher string, tie the legs together so its not flapping around.
Place in the fridge for 4-6 hours to marinate.
Preheat the oven to 500 degrees.
Place the chicken on a wire rack, over a baking sheet, breast side up. Pour about two cups of water in the baking sheet. This is so the drippings from the chicken does not burn and start to smoke.
Bake the chicken at 500 degrees for 20 minutes. This is so that we get some color on the chicken.
After 20 minutes, take a piece of tin foil and form it into a triangle, so that it fits over the breast part of the chicken. This is to help prevent the breast part to from drying out.
Turn the oven down to 350 degrees and bake the chicken until the internal temp in the leg part reads, 165 degrees.
Remove from the oven and tent with tin foil. Allow it to rest for 10 minutes before slicing.