Classic Roast Chicken # 2- A variation

This is just a slight variation on my classic roast chicken

1 large Perdue or roasting chicken
3-4 tablespoons butter

For the cavity-
1-2 lemons cut in half
2 heads of garlic with the top cut off to expose the cloves (or cut in half)
2 sprigs fresh thyme
½ red onion, chopped roughly for stuffing bird
Kitchen twine

To rub on the skin-
1 tablespoon olive oil
1 tablespoon kosher salt
2-3 Minced rosemary
Pepper
Plus about 1 teaspoon Spanish paprika when crisping the skin

To place in the pan under the bird-
2 carrots
1 ½ red onion roughly chopped
2 ribs celery

Preheat the oven to 400

Remove any of the extra parts from inside the chicken. Loosen the skin above the breasts and place about 2 tablespoons of butter under the skin of each breast. Place into the cavity of the chicken, the lemon, garlic, thyme and onion. Tie the legs of the chicken together with kitchen twine.

Drizzle a bout 1 tablespoon of olive oil on top of the chicken. Season the top and legs of the bird with kosher salt rosemary and freshly ground pepper. Add the carrots onion and celery to your roasting dish. Place the chicken into the tightly fitting roasting dish (oval if you have it)- Roast 1 1/2- hours or until the bird reaches165 (in the thigh area) with an instant read thermometer.

Carve the bird by starting at the backbone and removing the entire left breast then right breast in chunks. Remove both legs season these pieces with a dash of Spanish paprika on each. Place the carved meat into the broiler to crisp the skin for just a few minutes or until golden.