Voodoo Magik Roast Chicken

Instructions

1. Disclaimer, this is an ad. Sort of. I used to make wine in Colorado with a chile head friend of mine named Mikey. Terrific guy. Loved making me suffer early in the morning with his homegrown uber spicy pepper hybrids. One time, I ended up curled up in bed for 20 minutes until the cramps went away.
2. My friend Mikey was a chef turned enologist. He makes hot sauce and spice blends. Voodoo Magik is one of his passion projects and it is absolutely delicious. If you want a bottle, I can pass you his contact.
3. Now the real recipe. Pre heat the oven to 350 degrees Farenheit. While it is heating, coat your chicken (make sure to buy the one with the skin still on) generously with Voodoo Magik Blackening seasoning on both sides. Leave the skin side facing up.
4. Let sit in the fridge until the oven is ready or for 45 minutes, whichever comes last.
5. Pop the chicken in the oven for 45 – 60 minutes, or until the internal temperature of the chicken reaches 155 degrees. A meat thermometer comes in handy here.
   1. A digital one with a probe works well.
6. Once the chicken has reached 155 degrees, change the oven setting to broil, low. This will get the skin nice and crispy. Broil until the skin reaches a good consistency and the internal temperature of the chicken 165 degrees.
7. Serve with rice, salad, mashed potatoes, salsa verde, or anything else!