Sometimes the simplest recipes with the fewest ingredients make the tastiest meals. This dish can be enjoyed as a main course or used as an addition to soup or salad. SERVES 4
• 1 whole chicken, 2-3 pounds
• 1 tablespoon extra virgin olive oil
• 1 teaspoon paprika
• Freshly ground black pepper
1. Preheat oven to 425 degrees. Set chicken on a wire roasting rack, breast side up. Place a 2-foot piece of kitchen twine under the body of the chicken, making sure to leave an even length on each side.
2. Tuck the drumsticks tightly together to cover the open cavity at the bottom of the chicken and secure with the twine; tuck the wings under the legs and crisscross the twine to secure. Turn the bird to the side to tie tightly, then return it to breast facing up.
3. Rub the olive oil and paprika over the breast, legs, and wings of the bird. Sprinkle with freshly ground black pepper.
4. Cook for one hour and fifteen minutes. Remove from the oven, tent with foil, and set aside for ten minutes. Remove the wire roasting rack to carve.
