Roasted Chicken

• 1 whole Roasting Chicken, 4 To 5 Lbs.
• Salt And Pepper
• 1 clove Garlic (large), Minced
• 1 teaspoon Lemon Pepper Seasoning
• 1/2 teaspoons Salt
• 1/2 teaspoons Dried Thyme
• 1/2 teaspoons Paprika
• 1/4 teaspoons Cayenne Pepper (more If You Want Spicer)
• 2 Tablespoons Olive Oil

1. Remove giblets from chicken.
2. Remove as much fat and skin as possible.
3. Rinse and drain chicken; pat dry.
4. Sprinkle cavity generously with salt and pepper.
5. Combine the remaining ingredients.
6. Rub mixture all over chicken, coating the top well.
7. Place chicken, breast side up, in a clay baker and cook at 350 degrees for 1 hour or until done.
8. Remove chicken from clay baker and let sit.
9. You can serve it as a main dish or debone and chop for other recipes.
10. Note: Instead of using a clay baker, you can place it in a 4-quart crock pot.
11. Cover and cook on HIGH for 4 to 5 hours or on LOW for 7 to 8 hours.

chicken, salt, clove garlic, lemon pepper, salt, thyme, paprika, cayenne pepper, olive oil

Taken from tastykitchen.com/recipes/main-courses/roasted-chicken/ (may not work)