| | Directions | | Remove giblets and neck, rinse chicken with cold water, pat dry. place chicken in a large zip top freezer bag. Stir together paprika, salt, dry mustard, pepper, Worcestershire sauce and olive oil until blended. Rub over chicken, coating evenly. Seal and chill 30 minutes or up to 8 hours, turning occasionally. Remove from marinade. Place chicken in roasting pan. Bake at 425° for 50 minutes or until meat thermometer inserted into thickest part of chicken reads 170°. Let stand, covered for 15 minutes before slicing. |
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| Ingredients | | - |  | 1 whole chicken (4 lb ) |
| - | | 1 tablespoon paprika |
| - | | 1 teaspoon Salt |
| - | | 1 1/2 teaspoons dry mustard |
| - | | 1 teaspoon freshly ground pepper |
| - | | 2 tablespoons Worcestershire sauce |
| - | | 1 tablespoon olive oil |
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