Paula Deen's Beer Can Chicken (Oven Baked)

During the Summer months, one of mine and my husband's favorite dishes is beer can chicken. Partnered with mashed potatoes because this recipe gives a gravy that IS TO DIE FOR, corn on the cob, fresh tomatoes from my garden and fresh cranberry sauce, this dinner is simply Summer comfort food. I found this one in Paula Deen's Southern Bible. Now, Paula has a BBQ sauce recipe with it that I found to be totally unnecessary. Now, Paula did state in the book that if you would rather use near beer, that is an appropriate substitute. However, the 3 sprigs of FRESH rosemary that she stated are optional in her recipe, I would called necessary! That fresh rosemary gives it a flavoring that is SUPERB! Please note, I have done a couple of changes.

So, here we go...

Ingredients:

Dry Rub:

3 t. Paula Deen House Seasoning, Revamped
2 t. paprika
2 t. light brown sugar
1 t. celery salt
1 t. dried oregano
1 t. dry mustard
1 t. cumin
1 t. chili powder
PINCH of cayenne pepper

Chicken
Whole chicken (5 lbs.), rinsed and patted dry
1 (12 oz) can beer
3 sprigs fresh rosemary

Directions:

1) Preheat oven to 375 degrees

2) Combine all dry ingredients in a bowl and rub all over chicken. I will loosen the skin of chicken and even put the rub under there. Make sure to use ALL the rub.

3) Open can of beer and pour a little bit out. Insert rosemary sprigs in beer can.

4) Place chicken over beer can so that it is almost a "tripod".

5) This chicken can either be grilled or baked in the oven (which my directions are for).  The chicken will cook for about 1 hour and 20 minutes OR until the thickest part of the chicken reaches an internal temperature of 180 degrees.

6) Use drippings to make a gravy that is out of this world. This won't be possible if the chicken is grilled.