2 tablespoons vegetable oil
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (4- to 4-1/2-pound) chicken
4 sprigs fresh rosemary, plus extra for garnish
2 lemons, cut in half
1/2 cup white wine
DirectionsPreheat oven to 350 degrees F. In a small bowl, combine oil, paprika, onion powder, garlic powder, salt, and pepper.
Place chicken in a roasting pan and rub with seasoning mixture until completely coated. Stuff the 4 rosemary sprigs and 2 lemon halves inside cavity. Squeeze remaining lemon halves over chicken, then place in pan. Pour wine over chicken.
Bake uncovered 1-1/2 hours, or until chicken skin is crispy and juices run clear, basting occasionally with pan juices. Remove from oven and discard rosemary and lemon halves.
Place chicken on serving platter, garnish with the extra rosemary sprigs, and serve.