Roasted Garlic Rosemary Chicken

Whole chicken (2-3 lb) rinsed patted dry
fresh rosemary sprigs(rough chopped)
2 clove garlic minced
2T. kosher salt
1 1/2T. freshly cracked pepper
paprika(optional)
1T. veggie oil

potatoes wrapped in foil

1.Preheat oven to 375.
2.In a small bowl, mix salt, pepper, garlic and chopped rosemary.
3. Rub chicken  with oil and season inside the cavity and outside with the seasoning mixture.Sprinkle liberally with paprika and rosemary.Bake for 1 1/2 hours.Let the roasted chicken rest for 5-6 minutes before serving.

-I used an iron skillet as my roaster, that way you can make gravy from the roast dripping with no extra pan to wash.For the gravy- remove  chicken and let it rest, just put a table spoon of chicken fat on the same pan you roasted the  chicken and add a tablespoon or so of flour  let it brown a bit and add water or chicken broth about 3/4c. scraping all the brown yum yum of the pan adjust seasoning and let it thickens and that's your gravy!
-You can throw some potatoes wrapped in foil while the roast is baking and prepare some green salad and dinner is done!