via TastingTable

Low and slow is the preparation method for this whole roasted bird.  Adapted from Chef Chad Colby of Chi Spacca, this recipe calls for minimal ingredients: whole chicken, sweet paprika, ground black pepper, cayenne pepper, onion, lemon, olive oil & salt.  An hour and a half in the oven at 375° Fahrenheit and dinner is served.  Recipe is found over at Tasting Table.

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