Red Roast Chicken with Lemon and Garlic
Paprika lends to the burnished skin and earthy sweetness of this roast chicken, its flavor brightened with a squeeze of fresh lemon juice.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Oven
- Roasting pan
- Butcher's twine
- Instant-read thermometer
- Cutting board
- Chef's knife
- Measuring spoon
- Mixing bowl
- Peeler
- Paring knife
- Cooling rack
- Kitchen shears
- Plate
- Serving platter
- Paper towel
- Kitchen towel
Ingredients
- 1 (3–4-lb.) whole chicken
- 1 tbsp. sweet paprika
- 1 tsp. dried basil
- Kosher salt
- freshly ground black pepper
- 8 pearl onions, peeled and halved
- 3 medium carrots, peeled and thinly sliced crosswise
- 1 head garlic, halved crosswise
- 1 bulb fennel, trimmed, cored, and thinly sliced lengthwise
- 1 zucchini, thinly sliced crosswise
- 2 tbsp. olive oil
- 1 lemon, halved
- 1 bunch thyme
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