Ingredients:
3+ tablespoons fresh rosemary
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 whole chicken (I used a 5 1/2-pounder tonight)
1 lemon, cut into eighths
1 tablespoon olive oil
40 cloves garlic, peeled
You also need one of my favorite meal-making casserole dishes, a deep covered baker.

Brush outside of chicken with olive oil; coat completely with seasoning mixture. Place remaining rosemary on top of chicken. Arrange garlic around chicken. Bake, covered, 60 minutes. Carefully remove lid and continue raosting 30-40 minutes or until internal temperature reaches 180 degrees in thickest part of thigh and juices run clear. Remove chicken from baker; let stand 10 minutes before carving.