Butterball Roasting Broiler Easy Easter Suppe
Yield
10 servingsPrep
20 minCook
2 hrsReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
whole chicken
|
*
|
| 1 | each |
garlic cloves
|
|
| 4 | large |
rosemary sprigs
|
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 6 | medium |
potatoes
cut into pieces |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
whole chicken
|
*
|
| 1 | each |
garlic cloves
|
|
| 4 | large |
rosemary sprigs
|
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 6 | medium |
potatoes
cut into pieces |
|
Directions
Preheat oven to 425 degrees F.
Rinse chicken. Mix garlic, lemon juice, rosemary, salt and pepper; rub under skin of breast and thigh area.
Tie legs up with string. Rub outside of skin with mixture of lemon peel and oil; sprinkle generously with paprika.
Place breast side up in lightly greased large roasting pan; add potatoes.
Bake until chicken is done and juices run clear, about 20 to 25 minutes per pound.
Let stand 10 minutes.
