Lemon Rosemary Paprika Chicken
Lemon Rosemary Chicken is typically not a Portuguese dish, but I add paprika to give it a smoky flavor and a beautiful golden crust!
I like my chicken very well done with a crispy skin so I let the chicken cook for about 2 hours. Serve with sweet potatoes or roasted potatoes.
I recommend you cook 2 chickens so you can have the leftovers all week. Just double the recipe and make my easy Chicken Pot Pie Recipe!
1 roaster chicken
2 tablespoons butter or margarine
2 tablespoon olive oil
1 tablespoon salt
2 teaspoons garlic powder
1 tablespoon paprika
1 tablespoon rosemary (finely chopped)
Butterfly the chicken in half or cook whole if desired. Place in a roasting pan.
Slice the lemons in half and squeeze the juice from 1 lemon over the chicken. Cut remaining lemon into slices.
In a small bowl mix the salt, garlic powder, paprika and rosemary. Rub the seasoning mix over the chicken and add lemon slices.
Bake at 400 degrees for 1 + 1/2 – 2 hours until the chicken skin has become golden and crispy.
Note: You may notice your timer has popped up, but let the chicken continue to to cook longer to obtain a crispy golden color.
Remove the chicken from oven and cut into the thigh joint. If you find the juices clear, the chicken is cooked. If you have a meat thermometer, the temperature should read 180 – 190 degrees.
Let it rest for about 8 minutes before carving! Enjoy!
In this photo, I cooked the sweet potatoes along with chicken and left out the lemon slices. It was outstanding!