where's that recipe son?

last nights dinner was pretty awesome and surprisingly easy to prepare.  don't be cheap...get yourself a whole natural chicken and a kitchen aid roasting pan with a rack.  you'll get a real juicy bird.

1 whole chicken
1 lemon
3-5 sprigs of thyme (dried thyme will do)
hungarian paprika
old bay seasoning
sea salt
black pepper (i prefer whole madagascar peppercorns)
butter
parsley
garlic cloves
chicken stock

you'll need to soften up some butter so go ahead and pull it out of the fridge then pre-heat your oven to 450 degrees on the bake setting.  clean/prep your chicken with some cold water and lime juice.  cut your garlic cloves in half and stuff them under the skin.  next, i like to add some flava to my butter by mixing it in with chopped up parsley, black pepper, garlic, & sea salt.  spread that deliciousness on the outside and under the skin.  to season, coat the chicken inside and out with thyme, pepper, hungarian paprika, and old bay seasoning liberally then add your salt cautiously.  halve a lemon and stuff inside of the chicken.

in the roasting pan, pour your chicken stock to just cover the base and set your chicken on the rack.  cover and bake at 350 degrees until the thigh temp registers 170.  depending on the size of your chicken this can take anywhere from 40 - 60 mins or more.

hint: add celery cut about 1-inch, potatoes, and carrots about half way through.  you can stuff it inside the chicken but sauce is boss so it's best to add it to the chicken broth/drip drip on the bottom of your roasting pan.