Roasted Trussed Chicken

Sometimes the simplest recipes with the fewest
ingredients make the tastiest meals. This dish can be
enjoyed as a main course or used as an addition to soup or
salad. SERVES 4

1 whole chicken, 2-3 pounds

1 tablespoon extra virgin olive oil

1 teaspoon paprika

Freshly ground black pepper

Preheat oven to 425 degrees. Set chicken on a wire
roasting rack, breast side up. Place a 2-foot piece of
kitchen twine under the body of the chicken, making sure to
leave an even length on each side. Tuck the drumsticks
tightly together to cover the open cavity at the bottom of the
chicken and secure with the twine; tuck the wings under the
legs and crisscross the twine to secure. Turn the bird to the
side to tie tightly, then return it to breast facing up. Rub the
olive oil and paprika over the breast, legs, and wings of the
bird. Sprinkle with freshly ground black pepper.