- 4
Ingredients
- 1 chicken
- 1 Tbsp. butter, softened
- 2 cloves garlic, minced
- 1 Tbsp. minced fresh sage or 1 tsp. dried sage leaves
- 1 1/2 tsp. grated lemon zest
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 2 tsp. olive oil
- 1/4 tsp. paprika
Preparation
Step 1
Preheat oven to 400 degrees F.
Remove giblets and neck from chicken. Rinse and pat chicken dry inside and out with paper towels. Using heavy-duty kitchen shears, cut chicken open along backbone; press down on breast bone to flatten slightly and arrange skin-side up on rack of broiler pan.
In a bowl, blend butter with garlic, sage, lemon zest, salt and pepper. Gently lift breast skin; using a knife or spatula, spread butter mixture under skin to coat breasts and part of legs. Press down on outside skin to smooth and spread butter mixture. In a small bowl, combine olive oil and paprika; brush over chicken.
Roast chicken for 1 hour or until juices run clear and a meat thermometer inserted in the thickest part of the thigh registers 185 degrees F. Transfer chicken to platter. Tent with foil; let rest 5 minutes before carving.