Paprika Roast Chicken (Phase 1)

Paprika Roast Chicken (Phase 1)
 
Description
Thick onion slices add sumptuous flavor to this chicken dish, while also keeping it from sticking to the bottom of your roasting pan.
Prep time: 10 minutes
Cook time: 2 hours
Serves 12
 
Ingredients
1 large onion, sliced into 1/2" thick rounds
1 (8-pound) roasting chicken
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 1/2 teaspoons paprika
4 teaspoons extra-virgin olive oil

Instructions
Heat oven to 400°F. Place onion slices in a single layer in a roasting pan. Rinse chicken under cold water and pat dry with paper towels. Sprinkle the inside cavity with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.

Place chicken on top of the onion slices, tuck the wings under, and tie the legs together. Combine remaining 1/2 teaspoon salt, 1/2 teaspoon pepper, and paprika in a small bowl. Slide your hand under skin of chicken breast to loosen skin. Rub chicken breast under the skin with 1 teaspoon of the oil and most of paprika mixture. Press skin back down. Rub outside of skin with 2 teaspoons of the remaining oil. Dust lightly with remaining paprika mixture.

Roast chicken for 30 minutes. Baste with remaining 1 teaspoon oil, then reduce oven temperature to 350°F. Continue to roast, basting every 30 minutes with accumulated pan juices, until a meat thermometer reads 180°F when placed into the thickest part of the thigh, about 1 1/2 hours. Allow chicken to rest for 15 minutes before serving hot with onions, if desired.

Nutritional information
Per 6-ounce serving:
230 calories
6 g fat (1.5 g sat)
0 g carbohydrate
40 g protein
0 g fiber
280 mg sodium