Wednesday, September 16, 2009

Jewish Roast Chicken

1 whole fryer chicken
1 tbsp Hungarian paprika
1 tbsp granulated garlic
1 bulb garlic cut in half crosswise
2 tsp black pepper
1 tbsp kosher salt
1 lemon, sliced in quarters

Combine the spices. Wash and dry the chicken, stuff the lemon quarters and garlic bulb in the cavity, and rub, top and bottom, with the spice blend. Bake for one hour uncovered, at 425 degrees. Check the color and bake for an additional half hour if needed. Pierce with a fork in the thigh and when the juice runs clear, it's done. For best results, serve immediately or keep covered and warm until ready to serve.

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