Roast Chicken With Preserved Lemons Marinade

• FOR THE MARINADE
• -1c. olive oil
• -1 preserved lemon wedge, mashed
• -1/2 c. fresh rosemary, chopped finely
• -2 garlic cloves, mashed
• -lemon zest
• -squeeze of lemon juice
• -pinch of coarsely ground black pepper
• -smoked paprika
• FOR THE CHICKEN
• -1 roaster about 4 lbs (natural chicken is preferred)
• -1 small onion halved
• -1 lemon cut into quarters
• -large sprig of fresh rosemary

1. FOR THE ROAST CHICKEN
2. PREHEATE OVEN TO 425 DEGREES
3. -Prepare marinade
4. -rinse chicken inside and out and pat dry
5. -insert into cavity the onion, lemon quarters and rosemary, allowing rosemary to peek out of the cavity
6. -gently lift skin of chicken on breast and thighs and spread some marinade under the skin.
7. -Spread remainder of the marinade over the top and bottom of the chicken
8. -Dust top of chicken with smoked paprika
9. FOR ROASTING
10. =Place chicken breast side down on rack in roasting pan
11. -Roast for 20 minutes
12. -After 20 minutes turn chicken breast side up and continue roasting until chicken reads 170 degrees on instant read thermometer, about 50-60 minutes
13. -Remove chicken from oven, tent loosely with foil and let rest for 30 minutes.

lemon, fresh rosemary, garlic, zest, lemon juice, ground black pepper, paprika, chicken, roaster, onion, lemon, rosemary

Taken from www.epicurious.com/recipes/member/views/roast-chicken-with-preserved-lemons-marinade-50084625 (may not work)