LEMON GARLIC CHICKEN
Yield: 2-4 servings
Small (2-3 pound) whole chicken
4 large garlic cloves, peeled and cut into halves
2 large shallots, peeled and cut into halves
1 large lemon (preferably Meyer), sliced on the round
1 sprig fresh rosemary
Salt and pepper
Hot Hungarian paprika, lightly sprinkled
1-2 tablespoons olive oil
1/2 cup water
1 rib celery
Sweet potatoes, peeled and cut into halves
||Preheat oven to 400°F.
||Wash the chicken inside and out. Set into a small roasting pan. Stuff the cavity with garlic, shallots, sliced lemon, and rosemary.
||Sprinkle the chicken with salt and pepper. Sprinkle very lightly with hot Hungarian paprika and smooth it with your fingers into the skin with the olive oil.
||Place the pan into the oven and roast 20 minutes. Reduce oven temperature to 325°F. Add water. Slice the celery rib and set pieces under the chicken. Add sweet potatoes.
||Cook 1 hour. Test with meat thermometer (180°F), or wiggle the leg and insert a knife. If leg wiggles easily and knife inserted shows clear liquid without trace of color, it is done.