1 whole chicken
1 rosemary sprig
1 tablespoon extra virgin olive oil
1 teaspoon paprika
1 pinch ground black peppercorn
WARNING! Make sure you use separate chopping boards for preparing meats and vegetables. Bacteria found in uncooked meat can seep into the grooves in your chopping board. Just utilize two different boards for each, luck does favor a prepared mind!
Less really is more. This simple recipe will provide the tastiest roasted chicken for a week. Leftovers can be used in omelets, soups, salads, or just snacking.
Preheat oven to 425 degrees.
Remove the innards and place in the roasting pan. Place the chicken in the pan, breast side up. Place a length of the kitchen twine under the bird and tie it off, securing the wings. Wrap a second piece of twine around the end of the legs, tying the drumsticks together.
Rub the olive oil over the entire chicken. Sprinkle the paprika over the breast, wings, legs and then rub in gently. Sprinkle with the ground peppercorn to taste. Add a sprig of Rosemary.
Cook for 1 hour and 15 minutes in a roasting pan. Remove and tent with foil for 15 minutes to absorb moisture. Let cool for 5 additional minutes before carving.
I do not eat the innards, but my dogs go nuts for them!! Set them aside to cool, chop up and add to your canine’s normal grub.
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