Smothered Chicken with Garlic
Another winning recipe from the farm. Try this tasty dish with your chicken this week.

3 Tbsp fresh rosemary, or 1 Tbsp dried rosemary, divided
1/2 tsp paprika
1/2 tsp salt
1/4 tsp ground black pepper
1 whole chicken (about 4-5 pounds)
1 lemon, cut into quarters
1 tbsp olive oil
2 heads garlic, peeled (about 40 cloves)

1. Preheat oven to 375 degrees. Lightly spray roasting pan with oil.
2. Combine half of the rosemary with paprika, salt, and black pepper in a small bowl; set aside.
3. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat, if necessary. Place lemon quarters and remaining rosemary inside cavity of chicken.
4. Tie ends of legs together with cotton string. (I didn’t tie them together b/c I didn’t have string.) Lift wing tips up toward neck, then tuck under back of chicken. Place chicken breast-side up into roasting pan. (This worked well and it was good, but next time I’ll try it breast-side down, in hopes of getting a juicer bird.)
5. Brush outside of chicken with oil; coat completely with seasoning mixture. Arrange garlic around chicken.
Bake, covered, 60 minutes. Carefully remove lid and continue roasting 25-35 minutes, or until a meat thermometer registers 180 degrees in thickest part of thigh and juices run clear.
6. Remove chicken from pan; let stand 10 minutes before carving. Remove garlic from drippings; serve with chicken.

Yield: 4-6 servings