Garlic And Rosemary Roast Chicken

• 1 (3 1/2 to 4 lb.) chicken
• salt and pepper
• 2 medium garlic cloves, flattened
• 3 fresh sprigs or 1 Tbsp. dried rosemary
• 1/4 lemon
• paprika
• 3 Tbsp. olive oil
• 3 Tbsp. butter
• 9 small shallots
• 2 medium garlic cloves
• 1 1/2 Tbsp. lemon juice
• 1 tsp. minced fresh rosemary or 1/2 tsp. dried
• 1 large red bell pepper, sliced

1. Preheat oven to 400u0b0.
2. Pat chicken dry.
3. Sprinkle inside and out with salt and pepper.
4. Rub inside and out with flattened garlic and rosemary and place inside with lemon quarter.
5. Truss and sprinkle with paprika.
6. Melt butter with oil in heavy ovenproof skillet over high heat.
7. Add chicken, breast up.
8. Add shallots and 2 whole garlic cloves.
9. Cook until bottom of chicken is brown; stir vegetables frequently, about 4 minutes.
10. Add lemon juice and baste chicken with pan juices.
11. Sprinkle vegetables with rosemary.
12. Put skillet in oven and roast 45 minutes, basting chicken and stirring vegetables occasionally.
13. Mix bell peppers into skillet and cook 35 minutes until done.
14. Take shallots and peppers out as they get done.
15. Serve chicken warm or at room temperature.

chicken, salt, garlic, fresh sprigs, lemon, paprika, olive oil, butter, shallots, garlic, lemon juice, fresh rosemary, red bell pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=996455 (may not work)