Butterball roasting broiler easy easter suppe
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Butterball Roasting Broiler | |
| 1 | Garlic clove, minced | |
| Juice and peel of 1 lemon | ||
| 4 | larges | Fresh rosemary sprigs |
| Salt to taste | ||
| Pepper to taste | ||
| 2 | tablespoons | Oil |
| Paprika | ||
| 6 | mediums | Potatoes, cut into pieces |
Directions
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.