Everyone's favorite comfort food

My friend Matt came over for dinner last night.  He loves roast chicken, and lucky for him, I picked up a local free-range organic one from the farmer's market yesterday.  Here's my favorite way to cook it.  It's a hybrid of my Mom's and my own recipes:

Roast chicken

-1 4.5 lb. chicken, neck removed, washed and patted dry

-1 lemon, quartered

-2-3 sprigs of fresh thyme, tied into a bunch

-4 cloves garlic

-2-3 tbsp. sweet paprika 

-Extra virgin olive oil 

-Salt and pepper

Preheat oven to 350 degrees F.  Place chicken into a large baking dish.  Stuff cavity with thyme, lemon quarters and garlic cloves (all will fit, I promise).  Pour olive oil over top and coat skin with paprika, salt and pepper.  Roast for about 1 hour and 45 minutes, or until the juices run clear when you pierce one of the thighs with a sharp knife.  Let rest for 10-15 minutes before carving. 

I served it with mashed potatoes, caramelized onions, and a green salad with lots of farmer's market veggies.