How to make
Wash and dry the chicken. Squeeze the juice from 1/2 a lemon and rub it into the chicken, spread with 1/2 the butter and season with salt, black pepper and paprika.
Put the remaining butter, lemon and a sprig of rosemary and fresh thyme into the opening of the chicken.
Coarsely chop the onion along with the potatoes and carrots, and peel the garlic and cut it in half. Season with a little salt.
Put the chicken in a greased baking pan, and on the side arrange the vegetables, a few sprigs of rosemary and thyme and 1/2 cup of water.
Wrap the baking pan with the chicken in aluminum foil and bake the chicken in a preheated oven at 360°F (180°C) for about 2 hours.
The aromatic roasted whole chicken is very tasty.
