I can't believe I haven't reviewed this yet - I've made this lots of times over the last few years! I am a fiend for anything citrus, so I hardly ever use just one lemon. Today I made it with two big lemons and a lime, which was delicious and adds much more flavor to the end result. One thing that never made sense to me was the order of the ingredients. Now I always start with the salt on the inside, then juice the lemons onto the chicken, then pat the outside with salt, and then SPRINKLE the outside very generously with the paprika; I much prefer that to the smeary wet paprika that results from patting after the chicken's wet with juice. I also just pour the water into the pan. Why wash off the paprika?! Today I used a covered roaster without basting at all, and it worked wonderfully - but that cuts the cooking time a LOT. Mine was already over temp when I checked it at 2 hrs (but still plenty juicy, thank goodness). A quick zap under the broiler to crisp up the skin, and I think it turned out great. I'll check at 1.5 hrs next time, though! I served it with asian-style shortgrain rice that had chopped cilantro, lime juice and lime zest mixed in, which was a really yummy combo. I spooned a little bit of the pan liquid, with most of the fat skimmed off, over it all. YUMMY!
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