Garlic Rosemary Chicken
1 Whole Chicken
3/4 Cup Chopped Garlic
1 6″ Sprig Fresh Rosemary
3/4 Lb. Butter
1 Teaspoon Black Pepper
1/2 Teaspoon Salt
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper
Cut chicken in 1/2, removing the back bone. Lay on baking pan bone side down
Mix the spices together the sprinkle all of it on top of the chicken
In a small pot melt butter, then add the garlic & rosemary. Heat for 1 minute without letting butter burn or separate. Spoon over chicken completely covering with the butter, garlic & rosemary mixture.
Cover pan and bake at 275° F. for 1 1/2 hours. Remove cover and increase heat to 350° F. Cook until golden brown and serve with natural drippings.
From the Royal Cafe, New Orleans