Rosé Can Chicken

1. Remove chicken from the refrigerator about 40 minutes before cooking to take the chill off. Preheat oven or a grill to 425 degrees F.
2. In a small bowl, stir together Herbes de Provence, salt, honey granules, garlic powder, fennel pollen, smoked paprika, and pepper.
3. Pat the chicken dry inside and out with paper towels. Season the cavity with about a teaspoon of the spice rub then massage the rest of the rub all over the outside of the chicken, coating evenly.
4. Pour half of the rosé into a glass and set aside. Using a church key type can opener, make an additional hole in the top of the can then place in the center of a cast-iron skillet and slide the chicken onto the can balancing the legs to steady; fold the wing tips back.
5. Place the pan in the oven or on the grill and roast until an instant-read thermometer inserted into the thickest part of the breast and thigh registers 155 degrees F, about an hour (the temperature will continue to rise while it rests). If the chicken skin starts to get too dark too early, cover with foil until the last 10 minutes of cooking. Carefully remove the pan from the oven or grill and using heat-proof gloves, remove the chicken to a cutting board; rest vertically for at least 15 minutes.
6. Meanwhile, make the sauce. Drain the pan drippings into a fat separator then return juices to the pan or skim off the fat with a spoon. Place the pan over direct medium-high heat either on the stovetop or grill. Add the reserved rosé, whisking up any browned bits. Cook until liquid has reduced by half, about 7-10 minutes then remove from heat and whisk in crème fraîche. Taste for seasoning, adding salt and/or pepper, if needed.
7. Remove chicken from the can and carve. Serve with sauce on the side.

Recipe Tips: Canned white wine, cava, or prosecco will also work for this recipe if you can’t find canned rosé. Vertically roasted chicken may reach temperature faster than traditional roasting; start checking for doneness around 40 minutes.