Country Roasted Chicken
|Roasting chicken||3 Pound, rinsed inside and out (1 Chicken)|
|Freshly ground black pepper||To Taste|
|Onions||2 Medium, quartered|
|Garlic||6 Clove (30 gm), halved|
|Lemons||2 , quartered|
|Fresh rosemary sprigs||6 Small|
|Apple cider vinegar||1⁄4 Cup (4 tbs) (Or More If Required)|
Preheat oven to 350°.
Remove giblets and discard; season chicken cavity with salt, pepper, and paprika.
Then stuff with onion, garlic, 6 lemon wedges, and 4 rosemary sprigs.
Squeeze the juice from the 2 remaining lemon wedges over skin, then sprinkle with rosemary leaves, pepper, and paprika.
Put squeezed lemon wedges inside cavity, tuck flap of skin at neck under bird, and place it breast-side up on rack in pan.
Cover loosely with aluminum foil and bake on middle rack of oven 15 to 20 minutes.
Remove aluminum foil, add cider vinegar to pan, and roast uncovered 1 to 1 1/2 hours more or until done, basting with juices every 20 minutes.
(You may need to add more vinegar if the pan becomes dry.) Before serving, discard onion, garlic, lemon, and herbs.