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Roast Chicken

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  • 1 (3-lb) whole chicken, giblets removed
  • salt and black pepper to taste
  • 2 Tbsp paprika, divided
  • 2 Tbsp dried herbs de provence (or mix of dried oregano & basil)
  • ½ c butter, divided
  • 1 stalk celery, leaves removed


Preheat oven to 350°F (175°C).

Place chicken in a roasting pan and season generously inside and out with salt and pepper. Place 3 Tbsp butter in the chicken cavity. Massage the rest of the butter over the exterior. Cover with dried herbs and 1 Tbsp paprika. Cut the celery into 3 or 4 pieces and place in the chicken cavity.

Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180°F (82°C). Remove from heat and baste with balance of butter and drippings. Sprinkle with remaining paprika. Season to taste with salt and pepper. Cover with aluminum foil and allow to rest about 30 minutes before serving.

Recipe makes six servings.

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