Ingredients:
1 – Whole chicken
1 – Yellow Bell pepper
1 – Small sweet onion
2 – Cloves garlic
½ cup water
2 tbsp. paprika
3 tbsp. unsalted butter
1 tbsp. Thyme
½ tsp salt
½ tsp black pepper

Directions:
Preheat oven to 300*F.

In a small bowl, add all dry spices.

Soften butter.

Remove innards from the chicken.

Cut up onion and pepper into four large pieces.

Remove garlic from outer wrap.

Place chicken into a roasting pan.

Rub the chicken on both sides with the softened butter.

Coat the top of the chicken with the dry seasoning rub.

Place onions, pepper and garlic inside the cavity of the chicken.

If any onions and peppers left, place them around the chicken in the corners of the pan.

Pour water into the bottom of the pan.

Cover the wings and legs of the chicken with aluminum foil.

Cover the roasting pan with aluminum foil.

Place chicken into the oven and cook for 1 hour

Remove chicken and baste with any liquid from the bottom of the pan.

If no liquid, substitute with chicken broth.

Place back in the oven for another 45 minutes.

Remove from the oven. Remove all foil. Baste the chicken.

Place back in the oven for 20-30 minutes.

Remove from the oven.

Allow the chicken to sit for 20-30 minutes to reabsorb any of the juices.

Cut the chicken into desired pieces and serve.