Chicken Prep: Remove giblets from the chicken cavity. Pat the chicken very dry with paper towels. Season generously inside and out with salt and freshly ground black pepper.

Make the "Lava": In a small saucepan, melt the butter over low heat. Once melted, whisk in the flour until smooth. Stir in your chosen spice mix (from "For Spice & Color" options above) and the garlic powder. Cook for about 1 minute, stirring constantly, until fragrant.

Coat the Chicken: Carefully pour about half of the lava mixture all over the chicken. Use your hands (consider gloves if using hot spices) to rub it in, getting it under the skin of the breast and thighs where possible. Pour the remaining mixture into the chicken’s cavity.

Marinate (Optional but Recommended): For best flavor, cover the chicken and refrigerate for at least 1-2 hours, or overnight. If short on time, you can skip this step.

Preheat & Prepare: When ready to cook, preheat your oven to 375°F (190°C). Place a roasting rack inside a roasting pan or a sturdy oven-safe skillet.

Roast to Glory: Place the chicken on the rack in the roasting pan. Roast for 60–75 minutes. Basting with pan drippings every 20 minutes is optional. The chicken is done when a meat thermometer inserted into the thickest part of the thigh (without touching the bone) registers 165°F (74°C).

Let It Rest: Carefully remove the chicken from the oven, tent it loosely with foil, and let it rest for 10–15 minutes before carving. This allows juices to redistribute for a juicier bird.