Buttery RedHot Roast Chicken

Ingredients

• 4 unsalted butter
• 1/4 cup Frank's RedHot® Original Cayenne Pepper Hot Sauce
• 1 1/2 teaspoons McCormick® Ground Cumin
• 1 1/2 teaspoons McCormick® Smoked Paprika
• 1/4 teaspoon salt
• 1/4 teaspoon McCormick® Pure Ground Black Pepper
• 1 whole chicken, fresh or frozen, thawed (about 3 to 4 pounds)
• Chopped fresh parsley, (optional)

directions

1. Preheat oven to 400°F. Place butter in small microwave-safe bowl. Microwave 30 seconds or until melted. Stir in RedHot® Sauce, cumin, smoked paprika, salt and black pepper.
2. Pat chicken dry and place in shallow roasting pan. Brush chicken all over with sauce mixture.
3. Roast 20 minutes. Reduce the oven temperature to 350°F. Cook 55 minutes longer or until cooked through and skin is crispy (internal temp. should reach 165°F). Let stand 10 minutes before slicing and serving, drizzling generously with pan drippings. Garnish with chopped parsley, if desired.