Lemon-Rosemary Roast Chicken

Ingredients

• 1 (3¾-pound) whole roasting chicken
• 1 tablespoon olive oil,
• 2 teaspoons chopped fresh rosemary
• 1 teaspoon grated lemon rind
• juice of 1 lemon
• ½ teaspoon salt,
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ¼ teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• Cooking spray

Instructions

1. Preheat oven to 375F.
2. 
   
3. Remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, looseskin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
4. 
   
5. Combine oil, rosemary, rind, lemon juice, salt, paprika, garlic powder, pepper, and garlic in a small bowl. 
6. 
   
7. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back, and tuck under chicken. Place chicken, breast side up, on a rack coated with cooking spray, and place rack in a roasting pan.
8. 
   
9. Bake at 375° for 40 minutes.
10. 
    
11. Increase oven temperature to 425F, and bake an additional 20 minutes or until a thermometer inserted in meaty part of thigh registers 170°. Remove chicken from pan; let stand 15 minutes.
12.