Butterball Roasting Broiler Easy Easter Suppe

Yields:	10 servings
Rate this Recipe

	Preparation	20 minutes
	Cooking	2 hours
	Ready In	2 hours

Ingredients

1	each	frying chicken
1	each	garlic clove
4	large	rosemary sprigs
2	tablespoons	vegetable oil
6	medium	potatoes	cut into pieces

Directions

Preheat oven to 425 degrees F.

Rinse chicken. Mix garlic, lemon juice, rosemary, salt and pepper; rub under skin of breast and thigh area.

Tie legs up with string. Rub outside of skin with mixture of lemon peel and oil; sprinkle generously with paprika.

Place breast side up in lightly greased large roasting pan; add potatoes.

Bake until chicken is done and juices run clear, about 20-25 minutes per pound.

Let stand 10 minutes.

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Member Review

Tayleea Cheecha (Romulan Beef and Fruit Stew)

I found this dish verey good, and being I'm a Huge Romulan fan enjoyed the Name:) I have maed this dish 3 times twice i changed it, as I realy dont like apricots, I used Dried Peach Halves once and Dried Necturien Halves once, I myslef prefer the pech halves. Either way the dish is quit good, all the ingredents go well together. Of course I washed it down with some Romulan Ale.

Reviewed by llunih

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