Ingredients
1 (3 lb) roasting chickens
1/2 sweet onion
4 garlic cloves
3 tablespoons paprika
salt and pepper
Method
Sources
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RecipeNLG
dataset
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Gathered
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Pull-cord chopper — quick dice onions, garlic, herbs, nuts
Seal out syn-propanethial-S-oxide — tear-free onion prep
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
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Pull-cord chopper — quick dice onions, garlic, herbs, nuts
Seal out syn-propanethial-S-oxide — tear-free onion prep
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
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Preheat oven to 350 degrees Fahrenheit. Chop one garlic clove in half. Rub both sides all over chicken. Coarsely chop onion and remaining garlic cloves and stuff them into chicken cavity. Cover the chicken with paprika. Season chicken with salt and pepper to taste. Place a small amount of water in the bottom of the roasting pan. Place chicken in roasting pan. Bake for 2 hours or until chicken reaches an internal temperature of 180 degrees. Every 30 minutes, baste chicken with its own juices or using some chicken stock.