Roasted chicken with paprika and garlic

For a complete meal, roast chunks of butternut squash, baby carrots, or small, quartered potatoes alongside the chicken, with a mixed green salad on the side.
Recipe Yield: 4 servings
1 (4- to 5-pound) roasting chicken
1 small apple
1 small onion, peeled
3 tablespoons canola oil
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons coarse garlic granules
Rosemary sprigs, for garnish
1. Preheat oven to 375º. Place chicken on a rack in a 9×13-inch roasting pan. Quarter the apple and onion and place chunks in chicken cavity.
2. Stir oil, paprika, cumin, salt, pepper, and garlic granules in a small bowl to form a paste.
Rub paste all over chicken. Roast chicken for 60–90 minutes, or until juices run clear when thigh is pierced with a knife.
3. Transfer to a serving platter and let rest for 15 minutes before carving. Garnish with rosemary sprigs.