• Place the ingredients for the rub in a single serve attachment to the food processor (bullet blender) and give a few good chops, until creamy.  If you don’t have that blender place the ingredients in a food processor but switch out the pepper corns for ground black pepper.

For the Chicken:

• Clean the chicken inside and out and then pat dry with a paper towel.
• Place the chicken in a large cast iron frying pan.
• Rub the chicken inside and out with the rub.  Use up all of the rub on the chicken.
• Preheat Oven 425 degrees F.
• Bake the chicken at 425 degrees F. for first 15 minutes, then lower the temperature to 350 degrees F.
• Continue cooking the chicken at 350 degrees F: for 20 minutes per pound.
• Cook the chicken to an internal temperature of 165 degrees F (74 degrees C) and until the juices from the thigh area of the chicken run clear.
• Let the chicken rest for at least 12 – 15 minutes before carving.