Whole Roasted Chicken

Preparation

• Trim excess fat from chicken, remove giblets and rinse. Pat dry inside and out with a paper towel.
• Season chicken cavity with ½ teaspoon salt and ¼ teaspoon pepper.
• Combine remaining salt and pepper with paprika, oil and garlic.
• With the chicken breast-side up, gently put your hand under the skin of the chicken from the right side and season it with some of the garlic mixture. Place mixture on the left side in the same way. Season the entire outside of the chicken by rubbing the garlic mixture over the skin. Stuff the chicken cavity with lemon zest and onion.
• Tuck the wings under the back. Cross the drumsticks and tie them with kitchen twine. Place the chicken breast-side down in the pan.

Procedure

1. Bake chicken on the bottom rack of the oven until the back is golden brown, about 30 minutes.
2. Remove the pan from the oven and turn chicken breast-side up, then return it to the oven. Reduce temperature to 375 degrees F. and cook 25 more minutes, or until golden brown.
3. Remove chicken from oven and transfer to a large platter. Strain the chicken drippings into a small bowl to use as a sauce. Garnish the platter with parsley and lemon wedges, then serve the chicken with the sauce.

Serve it hot or warm with fresh pita bread, French fries and salad, or with hummus, Garlic Sauce and salad.