Garlic and Paprika Rubbed Roast Chicken from Arthur Schwartz

By chris5863

Ingredients

• 6 large cloves garlic, crushed or pressed
• 1 tablespoon sweet Hungarian paprika
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 tablespoons corn, canola, or peanut oil
• 1 3-4 pound whole chicken

Details

Adapted from cookingbythebook.com

Preparation

Step 1

Preheat the oven to 450°F.
In a small bowl, blend together the garlic, paprika, salt, pepper, and oil.
On a cutting board, cut the chicken in half alongside the backbone. Cut out the backbone. (I like to roast the backbone alongside the chicken, allowing myself the pleasure of eating it—the cook’s share.) Place the chicken, skin-side up, and press the butterflied chicken down to flatten it. Massage the chicken on both sides with the garlic-paprika paste, pushing some of it under the skin. Place the chicken, skin-side up, on a jellyroll-type baking sheet. Roast for 45 minutes.
Remove from the oven and let rest for 5 minutes before cutting it into serving pieces.