- 4
Ingredients
- 11/2 tbsp unsalted butter, at room temperature
- 3/4 tsp garlic salt
- 3/4 tsp sweet paprika
- 1/4 tsp freshly ground black pepper
- Large pinch coarse sea salt
- 1 whole roasting chicken (3-4 lb; preferably organic), neck and giblets discarded
- Twine
Preparation
Step 1
Heat oven to 400. Mix butter, garlic salt, paprika, pepper and salt in a bowl. Rinse chicken inside and out; pat dry. Insert fingers between skin and breast to separate the two. Rub seasoned butter over chicken and under the skin. Tuck wings underneath bird and tie together with a piece of twine. Tie legs together with another piece of twine. Place chicken on its side in a heavy roasting pan and roast 25 minutes. Turn onto its other side and sprinkle with several tbsp water; roast 25 minutes more. Turn chicken on its back; roast 10 minutes more. Turn on its breast; roast until skin is crispy and chicken is golden brown, 10 minutes more. Remove from pan and let rest, breast side down 15 minutes, before carving (remove skin).
The Dish 473 calories per serving, 21g fat (8g saturated), 0g carbs, 0g fiber, 66g protein