Categories: Entre

Ingredients

• 3 Tbsp fresh rosemary or 1tsp dried rosmary
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 whole chicken
• 1 lemmon, cut into quarters
• 1 Tbsp olive oil
• 2 heads garlic, peeled (about 40 cloves)

Directions

1. preheat oven to 375

2. lightly spray larg casserole dish with oil

3. combine half of the rosemary with paprika, salt, and black pepper in small bowl; set aside. remove and discard giblets and neck from cavity of chicken. Rinse chicken w/ cold water and pat dry with paper towels. Trim excess fat. Place lemon quarters and remaining rosemary inside cavity of the chicken. Tie ends of legs together with cotton string. lift wing tips up toward the neck, then tuck under back of chicken. Place chicken breast side up in casserole dish.

4. Brush outside of chicken with oil; coat completely with seasoning mixture. Arrange garlic around chicken. Bake covered, 60 minutes. Carefully remove lid and continue roasting 25-35 minutes until temp registers 180 degrees in thickest part of thigh and juices run clear. Remove chicken from dish, and let stand 10 minutes before carving. Remove garlic from drippings; serve with chicken.

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