Smothered Chicken With Garlic

375F

3 T fresh rosemary or 1 T dried, divided
1/2 t paprika
1/2 t salt
1/4 t pepper
4 lb chicken
1 lemon, cut into quarters
1 T olive oil
2 heads garlic, peeled

Lightly spray deep casserole dish or roaster with oil. Combine half of the rosemary with paprika, salt, and pepper in a small bowl. Set aside. Remove giblets and neck from chicken. Rinse chicken with cold water, pat dry. Trim excess fat. Place lemon quarters and remaining rosemary in cavity of chicken. Tie legs together. Lift wings up toward neck, then tuck under back of chicken. Place chicken breast side up in roaster. Brush outside of chicken with oil, then coat completely with seasoning mixture. Arrange garlic around chicken. Bake uncovered 1 hr. Remove lid and continue roasting 25-35 mins or until thermometer reads 180F in thickest part of thigh and juices run clear. Remove chicken, let stand 10 mins before carving.