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Paprika Roast Chicken

Ingredients

  • 2 whole chicken
  • 1 garlic bulb cut in half
  • ½ onion cut into large cubes
  • 1 fennel top separated from the bulb and bulb cut into large cubes
  • salt
  • pepper

Spice Rub

  • 2 tbsp garlic powder
  • 2 tbsp paprika
  • 1 tbsp ground fennel
  • 2 tsp thyme
  • 1 tsp dill

Instructions

  • At least 8 hours before and up to 32 hours before you plan on cooking the chickens, take it out of its packaging and remove all the extras inside the cavity. Place the two chickens on a baking pan with a wire rack. Salt and pepper the entire chicken, outside and inside. Put the chicken in the refrigerator, uncovered.
  • Take the chicken out of the refrigerator. Use a paper towel to clean up any liquid/ blood that might have ended up on the pan while it rested.
  • Preheat an oven to 375°F. Remove the wire rack and chickens from that pan. Combine the garlic powder, paprika, ground fennel, thyme, and dill in a small bowl. Rub the spice mixture over both the chickens.
  • Fill the cavity of the chickens with onion, garlic, and fennel bulb. Make sure not to over stuff it. Take the remaining onion and fennel and place it at the bottom of the baking tray. Place the wire rack and the chicken on top of the pan.
  • Bake, breast side up, for 1 ½ – 2 hours (internal temperature should read at 180°F). Remove from the oven and cover with aluminum foil. Let it rest for 10 minutes.