Rosemary-Lemon Roast Chicken

Name: Rosemary-Lemon Roast Chicken
Prep time: 15 min
Total time: 1 h 25 min
Yield: 4
Ingredients: 1 small onion, finely chopped (1/4 cup); 1 clove garlic, finely chopped; 1 teaspoon grated lemon peel; 1/2 teaspoon salt; 1/4 teaspoon dried rosemary leaves, crushed; 3/4 teaspoon paprika; 1 whole chicken (3 to 4 lb); Juice of 1 medium lemon (2 to 3 tablespoons)

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Prep 15 min
Total 1 hr 25 min
Ingredients 8
Servings 4

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by Qué Rica Vida Cocina

Updated Jan 13, 2010

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Ingredients

1 small onion, finely chopped (1/4 cup)
1 clove garlic, finely chopped
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/4 teaspoon dried rosemary leaves, crushed
3/4 teaspoon paprika
1 whole chicken (3 to 4 lb)
Juice of 1 medium lemon (2 to 3 tablespoons)

Directions

1

Heat oven to 375°F. In small bowl, mix onion, garlic, lemon peel, salt, rosemary and 1/4 teaspoon of the paprika. Gently loosen breast skin from chicken with fingers, reaching as far back as possible without tearing skin. Spread onion mixture over breast meat; cover with skin.
2

In small bowl, mix lemon juice and remaining 1/2 teaspoon paprika; rub over skin of chicken. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
3

Roast uncovered 55 to 65 minutes or until thermometer reads 180°F and legs move easily when lifted or twisted. Let stand about 10 minutes.
4

Place chicken on platter. If desired, serve with pan drippings.