2 hours
Serves 6
Ingredients:
1 5-6 pound whole chicken
1 small apple, quartered
1 small onion, quartered
2 Tbsp. butter, softened
2 sprigs fresh rosemary
1 Tbsp. garlic salt
1 tsp. black pepper
2 tsp. paprika
2 pounds red potatoes, cut into 1/2 inch pieces.
Preheat oven to 425 degrees. Remove giblets from inside cavity of chicken. Place apple and onion pieces inside of chicken cavity. Rub top, legs and wings of chicken evenly with soft butter. Insert the rosemary between the meat and the skin of the chicken by gently separating the skin from the breast meat and placing one sprig of rosemary beneath the skin on each side of the chicken. Replace skin and tie chicken legs closed using kitchen twine. Sprinkle chicken with salt, pepper and paprika. Place in center of 11x 14 baking pan. Arrange potatoes around chicken. Bake for 1 1/2 hours until thermometer placed in chicken breast reaches 165 degrees. Remove chicken from oven and allow to rest for 5-10 minutes before carving to keep juices in the bird.