Paprika-Rubbed Garlic Chicken

I made this about a month ago (just found the pic on my iPhone). It turned out really well.

This recipe from Martha Stewart gave me the idea.

I used my basic roast chicken recipe, which I'll have to post later, but incorporated Martha's paprika rub with extra garlic (add to taste, we love garlic so I added a fair amount) and added the cut garlic bulbs to the dish.

In the cavity, I placed 1/2 a lemon and 2 garlic heads. I thinly sliced some fresh garlic and shoved the slices between the skin and the breast for added flavor then I secured the legs by snipping a hole in the skin and putting the end of the leg into the hole; I did this for both legs. I find it preferable to using twine since there's no waste and I don't have to dig around for the twine. Once that was done, I rubbed the skin with butter and followed with Martha's paprika + extra garlic mixture. Martha's recipe calls for two roast chickens but I only wanted one and used the entire rub mixture for two on the one chicken since I'd already made it and wasn't interested in saving it.

I forgot to baste until the chicken was well into the allotted cooking time but when I did baste, I used my usual baste of a bit of butter, a splash of wine, chopped garlic and the lemon juice from the remaining half of the lemon that went into the chicken.

The recipe turned out great. A nice alternative to my regular roast chicken recipe and I'll likely start incorporating parts of this recipe into my usual. The whole family loved the roasted garlic as an addition to the chicken and it made fabulous leftovers too.

I'll post my regular roast chicken recipe later & provide links in this post.