Mexican Roasted Chicken

• 1 5 lb whole chicken, giblets and other parts removed
• 6 Tbsp unsalted butter, softened
• 1 Cup Zesty Mexican BlendaBella
• 4 Tbsp olive oil
• 1 tsp salt
• 1 tsp pepper
• 1 tsp smoked paprika
• 1/2 tsp cayenne
• 1/2 tsp garlic powder
• 2 Lemons, quartered

Instructions

1. Preheat oven to 425 degrees. Pat chicken dry with paper towels.
2. In a small bowl, combine unsalted butter and 3 Tbsp Zesty Mexican BlendaBella until combined.
3. Rub the BLENDABELLA butter underneath the skin of the chicken.
4. Rub the outside of the chicken with olive oil.
5. In a small bowl, stir together salt, pepper, smoked paprika, cayenne and garlic powder. Rub the outside of the chicken with the spice mixture.
6. Add lemons to the cavity of the chicken, along with the remaining BlendaBella. Tie legs together with twine.
7. Place chicken in a cast iron skillet or roasting pan.
8. Roast for 75 minutes. If the top begins to get too browned, tent with aluminum foil.
9. Remove from oven and let rest for 15 minutes before carving.
10. Serve immediately.