Shelly's Recipe

WORLDS BEST ROAST CHICKEN

Category: Chicken

1 (6 to 7 lb) roasting chicken
3 to 4 small lemons
1 tbsp plus 1 tsp coarse or kosher salt
1 tsp paprika
2 large garlic cloves, pressed
2 cups water

Preheat the oven to 300. Remove the giblets and excess fat from the cavity of the chicken. Rinse the chicken, inside and out, in cold water, and dry it thoroughly with paper towels. Roll the lemons on a countertop to soften them. Then pierce each lemon in about 20 places with a skewer or a toothpick.

In a small bowl, use a spoon to mash the salt, paprika and garlic into a paste. Rub half the paste inside the chicken cavity. Then cram in as many of the lemons as will fit. Truss the chicken if you like; it isn't essential. Rub the rest of the paste all over the outside of the chicken. Place the chicken on a greased rack and put the rack into a greased roasting pan. Pour the water into the bottom of the pan.

Bake the chicken for about 45 to 60 minutes per pound. As the water evaporates, add more. Take the lemons out before you bring the chicken to the table; they won't be very attractive at this point. Serve the chicken with the pan juices. Serves 6-8