✔️Ingredients
• Whole chicken – 1 (about 1.5–2 kg / 3–4 lbs)
• Olive oil – 3 tbsp (or melted butter)
• Lemon – 1 large, halved
• Garlic – 6 cloves, smashed
• Onion – 1 medium, quartered
• Fresh rosemary – 2 sprigs (or 1 tsp dried)
• Fresh thyme – 2 sprigs (or 1 tsp dried)
• Fresh parsley – a handful (optional, for stuffing)
• Paprika – 2 tsp
• Salt – 1 tbsp (adjust to taste)
• Black pepper – 1 tsp
• Onion powder – 1 tsp
• Garlic powder – 1 tsp
• Cayenne pepper – ½ tsp (optional for heat)
✔️Instructions
Pat the chicken dry with paper towels so the skin crisps up. Rub the entire chicken (inside and out) with olive oil or melted butter. Season generously with salt, pepper, paprika, onion powder, garlic powder, and cayenne. Stuff the cavity with lemon halves, smashed garlic, onion, and herbs. Tie the legs together with kitchen twine and tuck the wings under the chicken for even roasting.
If you have a rotisserie spit, secure the chicken and roast at 180°C (350°F) for 1 hour 20 minutes to 1 hour 40 minutes, or until the thickest part of the thigh reaches 75°C (165°F).
If you don’t have a rotisserie, place the chicken on a roasting rack in a baking dish, breast side up. Roast at 220°C (425°F) for 20 minutes, then lower to 180°C (350°F) and continue roasting for about 1 hour, basting occasionally with the pan juices.
Once done, let the chicken rest for 10–15 minutes before carving so the juices redistribute and stay locked inside.
Enjoy