Yield: 8 Servings
Measure | Ingredient |
---|---|
1 \N | Butterball Roasting Broiler |
1 \N | Garlic clove, minced |
\N \N | Juice and peel of 1 lemon |
4 larges | Fresh rosemary sprigs |
\N \N | Salt to taste |
\N \N | Pepper to taste |
2 tablespoons | Oil |
\N \N | Paprika |
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.