butterball roasting broiler easy easter suppe

8 Servings
Butterball Roasting Broiler
Garlic clove, minced
  Juice and peel of 1 lemon
4 larges Fresh rosemary sprigs
  Salt to taste
  Pepper to taste
2 tablespoons Oil
6 mediums Potatoes, cut into pieces

Preheat oven to 425'F. Rinse chicken. Mix garlic, lemon juice, rosemary, salt and pepper; rub under skin of breast and thigh area.

Tie legs up with string. Rub outside of skin with mixture of lemon peel and oil; sprinkle generously with paprika. Place breast side up in lightly greased large roasting pan; add potatoes. Bake until chicken is done and juices run clear, about 20-25 minutes per pound (or until internal meat temperature reaches 165'F.), brushing occasionally with pan juices. Let stand 10 minutes.

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