Ingredients
- 1 ½ tablespoon paprika
- ½ teaspoon smoked paprika
- 2 teaspoon garlic powder
- Fine sea salt
- ¼ teaspoon freshly ground black pepper
- 1 lemon
- 3 tablespoon unsalted butter at room temperature
- 1 4-to 5- pound whole chicken excess fat removed, thoroughly patted dry
Instructions
- In a bowl, combine paprika, smoked paprika, garlic powder, ¾ teaspoon salt and pepper. Zest lemon; stir into spice mix (reserve lemon). Add butter and mash together to distribute spices through butter.
- Gently separate skin from chicken with your fingers; spread butter mixture over chicken flesh. Season chicken inside and out generously with salt. Place chicken on a large plate; refrigerate uncovered for at least 4 hours and up to 8.
- Preheat oven to 425ºF. Cut reserved lemon in half and stuff into chicken cavity. Tie legs together with twine. Place chicken in a rack in a roasting pan; roast until juices run clear and an instant-read thermometer stuck into the thickest part of the thigh reaches 165ºF, 1 hour 15 minutes to 1½ hours. Remove from oven, tent with foil, and allow chicken to rest for 15 to 20 minutes before serving.
Notes
Place chopped vegetables in the roasting pan under the chicken to make a complete meal. Stir once or twice as chicken roasts.
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