Yield: 8 servings
|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|
|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.