Ingredients
1 whole chicken (about 1.5–2 kg)
3 tablespoons olive oil or melted butter
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 lemon, cut in half
1 onion, cut into chunks
2 carrots, chopped
2 potatoes, chopped
Instructions
Preheat the oven to 400°F (200°C).
Pat the chicken dry with paper towels. This helps the skin become crispy.
In a small bowl, mix olive oil, garlic, salt, black pepper, paprika, thyme, and rosemary.
Rub the mixture all over the chicken, including under the skin if possible.
Place the lemon halves and some onion pieces inside the chicken cavity for extra flavor.
Put the chicken in a roasting pan and surround it with carrots, potatoes, and the remaining onion.
Roast in the oven for about 1 hour and 20 minutes, or until the chicken is golden brown and the juices run clear.
Let the chicken rest for 10 minutes before carving.
Tips
Baste the chicken with its juices halfway through cooking for extra flavor.
Serve with roasted vegetables or a fresh salad
