Zest the lemon. Slice remaining lemon into quarters and set aside. With hand mixer, combine butter, lemon zest, minced garlic and chopped rosemary.
Take your hand and slide it between the skin and the meat on the chicken breast, as well as loosening the 'pockets' between the leg and wing joints. Scoop some of the rosemary butter mixture onto your fingers and begin to stuff into the 'pockets' on the breast, leg, wings, etc. (Save approximately 1/4 of the rosemary butter mixture and rub on the inside of the chicken.)
Season the cavity of the chicken with the salt, pepper and paprika. Add the quartered lemon, rosemary sprigs and sliced garlic to the chicken cavity. Bind the legs with kitchen string and tuck the wings into the leg joints to secure.
Place the chicken breast up onto a roasting tin and into the oven. Roast for approximately 50 minutes, or until the juices run clear. Remove the 'stuffing', carve and serve.
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I liked it but my wife didn't. I really like garlic and so does she but I guess she doesn't like it as much as I do. As much as I enjoyed this recipe I still felt gulity using all that butter. - 18 Jul 2008
This recipe was delishious, although I think there was too much garlic...I would personally use a little less. It was literally coming out my pours the next day. Other than that it was very tastey, I would also recomend eating it cold the next day with a salad yum! - 04 May 2010