| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 8 | Servings | |
INGREDIENTS
| 1 | Butterball Roasting Broiler | |
| 1 | Garlic clove, minced | |
| Juice and peel of 1 lemon | ||
| 4 | lg | Fresh rosemary sprigs |
| Salt to taste | ||
| Pepper to taste | ||
| 2 | tb | Oil |
| Paprika | ||
| 6 | md | Potatoes, cut into pieces |
INSTRUCTIONS
Preheat oven to 425'F. Rinse chicken. Mix garlic, lemon juice, rosemary, salt and pepper; rub under skin of breast and thigh area. Tie legs up with string. Rub outside of skin with mixture of lemon peel and oil; sprinkle generously with paprika. Place breast side up in lightly greased large roasting pan; add potatoes. Bake until chicken is done and juices run clear, about 20-25 minutes per pound (or until internal meat temperature reaches 165'F.), brushing occasionally with pan juices. Let stand 10 minutes. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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