Ingredients:
1 Whole Perdue Chicken
1 teaspoons salt
2 teaspoons sweet paprika
2 teaspoons brown sugar
1 teaspoon splenda
1 teaspoon celery salt
1 teaspoon dried oregano
1 teaspoon dry mustard
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon granulated garlic powder
1 teaspoon chili powder
Cayenne pepper, pinch

Optional: Assorted barbecue and hot sauces, your choice I inject Sriracha HOT chili sauce into the leg and breast, OR Frank's Red Hot Sauce - it is a must have for anyone that loves spicy food!

Method:Preheat oven to 400 degrees F. Rub the chicken all over with the dry rub making sure to get some around the cavity opening as well. Open the can of beer and drink/remove approximately 1/4 cup. Remove top of beer can with a can opener.
Insert sprig of rosemary and mince garlic into the can, then place the beer can, keeping it upright, into the rear cavity of the chicken. Carefully place the chicken in the center of a oven safe cooking pan.

Optional: I place tin foil on the bottom of the pan for easy clean up.

Place the chicken in the oven and roast for 30 minutes @ 400 degrees F.

Lower the oven to 325 degrees F and roast for 90 minutes.

Optional:Basting the chicken with Barbecue Sauce until very, very tender.

Carefully remove the chicken from the roaster, squeeze one lemon over the the ckicken and let rest 10 minutes before carving.

Remove beer can from chicken.

Serve with more Barbecue Sauce on the side if desired .