Lemon Roast Chicken

Heat oven to 450. Zest and juice 1 lemon. Heat the lemon juice and the butter together in a small saucepan and set aside.

Sprinkle the chicken cavity with 1 teaspoon salt and 1/2 teaspoon of the black pepper

Gently slide two fingers under the skin of the breast and rub half of the zest, 1/4 teaspoon of the blackpepper and the 1 tsp paprika onto the whole chicken.

Take a full lemon and place it and the garlic in the cavity.

Tie the legs together with butcher's twine and season the outside of the bird with the remaining 1 teaspoon salt and 1/4 tsp of the black pepper and remaining zest and garlic.

Place on a rack in a small roasting pan, with onions around the chicken and roast for 15 minutes.

Reduce heat to 350 Continue to roast, and baste every 15 minutes with the prepared lemon butter for about 1 hour.

Let the chicken rest at least 15 minutes to allow the juice to settle before serving. You can serve it with steamed vegetables or baked potatoes. Enjoy your meal.