Paprika and Garlic Roast Chicken
- 1 Tbs. paprika
- 1 Tbs. garlic powder
- 2 tsp. coarse salt
- 2 tsp. black pepper
- 1 Tbs. extra virgin olive oil
- 1 3.5-4-lb. whole roasting chicken, giblets and liver discarded, patted dry
Preheat oven to 475 degrees. In a small bowl, combine paprika, garlic, salt and pepper. Season chicken cavity with about 1/4 of mixture. Place chicken breast side up, on a rack set on a roasting pan. Using kitchen twine, tie the legs together, and tuck wings under.
Rub chicken with oil. Sprinkle the remaining paprika mixture all over chicken. Roast uncovered until dark, about 15-20 minutes. Cover loosely with aluminum foil; continue to roast until an instant read thermometer inserted in thickest part of thigh (avoiding the bone) reads 165 degrees, about 40 minutes more.
Transfer to a platter and let rest for 10 minutes before serving.