Garlic Roasted Chicken

"Why is Mommy taking pictures of her chicken?" Evelyn asked Troy tonight. The answer is quite simple - I want to post a recipe on the blog. This is the easiest roasted chicken to make, and it is sublimely delicious. When Evelyn sees rosemary, a lemon and a chicken in the fridge, she goes bonkers because one of her favorite meals is on the menu.

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. Preheat oven to 375 degrees. Combine paprika, salt and black pepper in small bowl; set aside. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water. Place cut-up lemon and half the rosemary inside cavity of chicken. Tuck wing tips under back of chicken. Place chicken breast-side up into 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.

Ta-da! Evelyn's favorite meal is done!