Paprika Roasted Chicken

Paprika Roasted Chicken

1 - 3 to 4 lb. chicken
1/2 yellow onion, cut into chunks
4 cloves of garlic, peeled and smashed
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil
1/4 to 1/2 cup of water or chicken stock

Preheat oven to 350 degrees.
Rinse the chicken inside and out with cold water and pat dry using a paper towel.
In a small bowl combine the oil, paprika, onion powder, garlic powder, salt and pepper and mix well. Place chicken in a roasting pan and rub with the paprika mixture until completely coated. Place smashed garlic cloves and onion chunks into the cavity of the chicken.
Bake, uncovered, for 1 1/2 hours or until the chicken is no longer pink and the juices run clear. While the chicken is cooking, you can use a pastry brush to baste the chicken with the pan juices.

Footnotes - As the chicken is cooking, you can add the water or stock to the pan once you see the juices start to collect. After the chicken is done, I pour the drippings into a small saucepan and add some heavy cream, the onions and garlic from inside the cavity and a bit of flour to make a kick-ass gravy.