instructions
Step 1. Preheat and Prepare:
- Preheat your oven to 425°F (220°C).
- Pat the chicken dry with paper towels—dry skin helps it crisp beautifully.
Step 2. Season the Chicken:
- In a small bowl, mix olive oil (or butter), garlic, paprika, thyme, rosemary, oregano, salt, and pepper.
- Rub this mixture all over the chicken—top, under the wings, and even inside the cavity.
- Place the lemon halves and quartered onion inside the chicken cavity for extra moisture and aroma.
Step 3. Prepare the Vegetables (Optional):
- Toss carrots, potatoes, and pearl onions with olive oil, salt, and pepper.
- Spread them evenly in a roasting pan or cast-iron skillet.
- Place the chicken on top or in the center.
Step 4. Roast to Perfection:
- Roast the chicken for 1 hour and 15–20 minutes, depending on size.
- The chicken is perfectly done when
- The internal temperature reaches 165°F, or juices run clear when you cut between the thigh and leg.
- If skin is browning too quickly, cover lightly with foil.
Step 5. Rest Before Serving:
- Let the chicken rest for 10–15 minutes before carving.
- This keeps the meat extra juicy and tender.