4 tbsp butter
1 head of garlic
1 tsp paprika
Salt and pepper
2 tbsp chopped fresh rosemary
1.Zest the lemon and pulverize all of the garlic cloves from the head of garlic. Consolidate these with the spread, lemon zing, paprika, rosemary and a decent spot of salt and pepper.
2.Slide your hand between the skin and tissue of the bird and rub a portion of the spread blends under the skin. Then, at that point, rub the spread all around the bosoms, legs, and wings, just as inside the pit. Season well. Cut the lemon into quarters and fly into the pit and afterward tie the legs with kitchen string. Get the wings into the leg joints.
3.Heat the stove to 180C. Cook chicken in a meal dish, bosom side up, for 60-80 minutes or until the juices run clear when you cut into the thigh.
Permit to rest for 10 minutes prior to cutting.
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