3 pounds whole chicken
2 T olive oil
2 T garlic, minced
¼ C cooking sherry
3 T Smoked Sweet Paprika

Preheat an oven to 410° F.  Place the chicken in a roasting pan.  Season the chicken with salt and pepper.  Remove any parts from cavity.  Rub in the olive oil, garlic, and sherry equally over.  Sprinkle the smoked paprika evenly as well.

Roast, uncovered, for 40-50 minutes, or until the legs become stiff.  Remove the cover and roast for 15-20 minutes, or until the skin begins to crisp.  Baste with pan juices to keep skin from burning.

When finished cooking, carve the chicken into parts and serve with saffron rice or roasted potatoes.