Beer butt oven roasted dill lemon/lime chicken

• 1 3-4 lb whole chicken
• 1 tbsp each of dried dill, onion powder, garlic powder, parsley and paprika
• 2 tbsp brown sugar
• 2 tbsp lemon or lime juice
• 1 tsp salt
• 1 can of your favorite beer or soda
• 1 whole lemon or lime

1. Mix all ingredients except for the whole lemon/lime and chicken in small bowl.
2. Taste first to see if it needs more salt or lemon/lime juice.
3. Rinse chicken off in water and pat dry with paper towel.
4. Open and drink half a can of your favorite beer or pop (root beer or coke works amazing too).
5. Place chicken on can.
6. Place beer canned chicken in a shallow baking dish and apply wet rub.
7. Wedge half of the lemon or lime into the chickens neck.
8. This will keep the chicken super moist while it bakes.
9. Let marinade for 1 hour if possible.
10. Put chicken in oven on middle rack and bake for 2 to 3 hours depending on size at 375F.
11. I use a cooking thermometer and bake chicken until reaches a temperature of 180F.
12. If the skin starts to brown too quickly.
13. Place a piece of tin foil loosely over the top

chicken, dill, brown sugar, lemon, salt, soda, lemon

Taken from cookpad.com/us/recipes/364851-beer-butt-oven-roasted-dill-lemonlime-chicken (may not work)