Paprika Rubbed Roasted Chicken

I have been getting cookbooks that came out in 2017 that received some critical acclaim out of the library and giving them a try.  I love this cookbook and this recipe.

• 1 (3 1/2- to 4-lb.) chicken, spatchcocked
• 1 tablespoon fennel seeds
• 2 teaspoons hot paprika
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• 1 teaspoon black pepper
• 2 garlic cloves, finely grated
• 1/4 cup olive oil
• 2 lemons, quartered

Step 1

Preheat oven to 325°F.

Step 2

Pat chicken dry with paper towels. Grind fennel seeds in a spice mill or with a mortar and pestle. Combine fennel, hot paprika, salt, smoked paprika, black pepper, garlic, and olive oil in a medium bowl; rub spice mixture all over chicken. Rub any leftover spice mixture onto lemon quarters.

Step 3

Place chicken, breast side up, on a rimmed baking sheet or in a 12-inch ovenproof skillet; scatter lemons around chicken. Roast at 325°F for 1 hour or until chicken is tender, lemons are soft and jammy, and a meat thermometer inserted into thickest portion of breast registers 160°F, basting chicken with drippings every 30 minutes. Remove from oven; rest 15 minutes. Squeeze lemons over chicken, or serve lemons with warm chicken.