红薯烤鸡
I make a roasted chicken at least once a week and it never disappoints. I’ve incorporated paprika into this chicken rosemary dish which adds sweetness and pairs well with the zesty lemon.
我每周都会做一次烤鸡，每次都不会失望。在这道迷迭香烤鸡中，我加入了辣椒，这些和清新的柠檬都是很好的搭配。
Cook the sweet potatoes along with the chicken in the same pan.
把红薯和烤鸡放在同一个烤盘一起烤吧~
Serves 4-6
4-6人份
材料：
1 roaster chicken (3-4 pounds)
1只鸡，大约1.5公斤左右
1 Lemon
1个柠檬
2 teaspoon olive oil
2茶匙橄榄油
1 teaspoon salt
1茶匙盐
1 teaspoon garlic powder
1茶匙大蒜粉
1 small onion (chopped)
1只小洋葱，切碎
2 tablespoon margarine
2汤匙人造黄油
1 teaspoon paprika
1茶匙辣椒粉
1 teaspoon fresh or dried rosemary
1茶匙新鲜的或者干迷迭香
3 or 4 sweet potatoes (cut in half optional)
3或者4个红薯，切两半
Preparation
准备：
Wash the chicken and pat dry. Slice the lemon in half and squeeze the juice from one half over the chicken. Place the rind and one half of the chopped onion into the cavity.
洗干净鸡肉，拍干。柠檬切两半，拿出一半挤汁，挤在鸡肉上。把挤汁后剩下的柠檬壳以及一半切碎的洋葱放在鸡的内腔里面。
In a small bowl mix the salt, garlic powder, paprika and rosemary and mix well. Rub the seasoning mix over the chicken.
准备一只小碗，把盐、大蒜粉、辣椒粉和迷迭香混合好，把这些混合物抹在鸡肉外面。
Place the margarine under breast and over the chicken. Top with the remaining onion and drizzle with olive oil.
把人造黄油放在鸡胸以及整只鸡上面，然后在上面撒上剩余的洋葱和橄榄油。
Place the chicken in a large roasting pan surrounded by the potatoes.
把鸡放在一只大烤盘里面，红薯放在鸡肉的旁边。
Bake at 400 degrees F for 1 and ½ to 2 hours until the chicken skin has become golden and crispy. As the chicken cooks spoon drippings over the potatoes every half hour.
把鸡肉放进大约200摄氏度的烤箱里面，烤1个半小时到2小时，直到鸡皮开始变金黄色，且变脆。每半个小时，把烤鸡肉烤出来的油脂浇在红薯上面。
When chicken is cooked, cut into the thigh joint. If the juices are clear, the chicken is cooked. The temperature on a meat thermometer should read 180 to 190 degrees.
鸡肉烤好的时候，切开大腿关节。如果流出的汁液是清的，说明鸡肉已经烤好了。如果你去测定肉内层的温度，大约是85摄氏度左右。
Note:Let it rest for about 8 minutes before carving. You may notice your timer has popped up, but let the chicken continue to cook longer to obtain a crispy golden color.
注意：等8分钟再上桌，你可能注意到你的计时器已经提醒你到点儿了，但是没关系，你可以一直烤着，直到你得到一个很好看的金黄色且脆脆的外皮。
