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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon paprika
- 1 tablespoon sea salt
- 1 teaspoon garlic powder
- 1 3 1/2- to 4-lb. organic roasting chicken
- 1/2 cup fresh parsley leaves
- 1/2 cup fresh sage leaves
- 1/2 cup fresh rosemary
- 1/2 cup fresh thyme
- 1 lemon, quartered
- 4 cloves garlic
- 2 shallots, chopped
Preparation
Step 1
1. Preheat oven to 450°F. In a small bowl, mix together oil, paprika, salt and garlic powder until a paste forms; rub it liberally on inside and outside of chicken. Stuff cavity of chicken with parsley, sage, rosemary, thyme, lemon quarters, garlic and shallots. Truss chicken.
2. Set chicken on a rack in a roasting pan and roast until juices run clear and internal temperature of chicken at its thickest part (the thigh) registers 165°F, 50 to 60 minutes. Remove pan from oven and baste chicken with juices that have collected on bottom of pan. Let rest for 15 minutes. Carve at the table, or cut into 8 pieces before serving.