Roasted Chicken with Paprika & Rosemary
Recipe
Ingredients:
2 Organic Chickens
1 ½ stick of unsalted butter (room temperature)
Extra Virgin Olive oil
Coarse Sea Salt
Fresh Pepper
6 garlic’s roughly chopped
2 Tbsp (total) Paprika
2 Tbsp (total) smoked Paprika
1 tsp garlic powder
1 Lemon (1/2 lemon for each chicken)
Handful of fresh Rosemary sprigs
Handful of fresh Thyme sprigs
½ Honey
¼ Cup Apple Cider Vinegar
1 ½ stick of unsalted butter (room temperature)
Extra Virgin Olive oil
Coarse Sea Salt
Fresh Pepper
6 garlic’s roughly chopped
2 Tbsp (total) Paprika
2 Tbsp (total) smoked Paprika
1 tsp garlic powder
1 Lemon (1/2 lemon for each chicken)
Handful of fresh Rosemary sprigs
Handful of fresh Thyme sprigs
½ Honey
¼ Cup Apple Cider Vinegar
How To:
Butter Mixture
1. In a small bowl, mix the butter with your hands. Add 1 tsp of Paprika and 1 tsp of
smoked paprika. Mince the Rosemary and Thyme and place in the bowl along with the
garlic powder, coarse sea salt and pepper. Mix well until all combined.
1. In a small bowl, mix the butter with your hands. Add 1 tsp of Paprika and 1 tsp of
smoked paprika. Mince the Rosemary and Thyme and place in the bowl along with the
garlic powder, coarse sea salt and pepper. Mix well until all combined.
Chicken
2. Preheat convention oven on broil at 375.
3. Wash and pat try your chickens. Place them in a large baking pan.
4. Delicately lift the skin without breaking it. Go all the way to the end of the carcass. Gently
fill in the butter with your hands; use the palm of your hands as heat to massage it
through. Use most of the butter, leave about ¼ of it for the top.
5. Place the rest of the butter in the joint caveats (under arms, between legs). Generously
salt and pepper. Sprinkle over top the remaining Paprika and Smoke Paprika. Place
rosemary sprigs between caveats along with the thyme. Drizzle olive oil over top and
then, add lemons inside the entrance.
6. Roast for 1 hour.
7. After 1 hour, blend the apple cider and honey until nice and creamy. Use a juicing tool to
juice your chickens as it will release lots of goodness. Then pour the honey mixture over
both chickens and place back in the oven for another 20-30 minutes. This will vary on
the size of your chickens. You will know when they are cooked when the thermometer
shows 180F (place in the leg caveat).
2. Preheat convention oven on broil at 375.
3. Wash and pat try your chickens. Place them in a large baking pan.
4. Delicately lift the skin without breaking it. Go all the way to the end of the carcass. Gently
fill in the butter with your hands; use the palm of your hands as heat to massage it
through. Use most of the butter, leave about ¼ of it for the top.
5. Place the rest of the butter in the joint caveats (under arms, between legs). Generously
salt and pepper. Sprinkle over top the remaining Paprika and Smoke Paprika. Place
rosemary sprigs between caveats along with the thyme. Drizzle olive oil over top and
then, add lemons inside the entrance.
6. Roast for 1 hour.
7. After 1 hour, blend the apple cider and honey until nice and creamy. Use a juicing tool to
juice your chickens as it will release lots of goodness. Then pour the honey mixture over
both chickens and place back in the oven for another 20-30 minutes. This will vary on
the size of your chickens. You will know when they are cooked when the thermometer
shows 180F (place in the leg caveat).
8. Remove from the oven, cut and serve with the gravy it produced.