SafePlates

Ingredients

• 1 whole chicken (3.5-4 lbs) (1.6-1.8 kg)
• 2 tbsp olive oil (30ml)
• 1 tbsp salt (15g)
• 1 tsp black pepper (2g)
• 1 tsp paprika (2g)
• 1 tsp dried thyme (2g)
• 4 cloves garlic, minced (about 0.5 oz) (15g)
• 1 lemon, halved
• 1 onion, quartered (about 6 oz) (170g)
• 2 sprigs fresh rosemary (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Remove any giblets from the chicken cavity and pat the chicken dry thoroughly with paper towels.
3. Rub the chicken all over with olive oil.
4. In a small bowl, mix together the salt, black pepper, paprika, and dried thyme. Season the chicken generously with this mixture, coating both the outside and inside of the cavity.
5. Stuff the cavity with the minced garlic, lemon halves, onion quarters, and rosemary sprigs if using.
6. Tie the legs together with kitchen twine and tuck the wing tips under the body to prevent burning.
7. Place the chicken breast-side up on a rack in a roasting pan.
8. Roast in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes, or until the juices run clear when you cut between a leg and thigh and a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
9. Remove the chicken from the oven and let it rest for 10-15 minutes before carving and serving.

Tip

For extra crispy skin, make sure the chicken is very dry before seasoning and do not cover it while roasting.