by Norma O. Chikiamco
1 whole chicken, about 1-1 ½ kg
1 tbsp salt
1 tbsp sugar
1 tbsp paprika
1 tbsp olive oil
3-4 cloves garlic
Wash chicken well and pat dry with paper towels. Combine salt, sugar, paprika and olive oil. Rub mixture all over the chicken inside and out.
Insert garlic cloves inside chicken. If desired, truss chicken to preserve its shape by tying together chicken wings and legs. Arrange chicken on a roasting rack. Roast in a turbo broiler at 350°F (175°C) for around 50 minutes to one hour, or until fully cooked (juices should run clear when chicken is pricked in the thickest part with a skewer). Let rest a few minutes then carve chicken and serve.
Use a good kitchen twine for trussing the chicken. Snip off the twine before carving the chicken.
You can substitute onion for the garlic. Slice the onion in half before inserting inside the chicken.