Ingredients:

  • 1 whole chicken (4-5 pounds / 1.8-2.3 kg), preferably organic
  • 2 tablespoons (30 ml) olive oil
  • 1 tablespoon (15 ml) lemon juice
  • 4 cloves garlic, minced
  • 1 tablespoon (15 g) fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon (15 g) fresh thyme, chopped (or 1 teaspoon dried)
  • 1 teaspoon (5 g) smoked paprika
  • 1 teaspoon (5 g) salt
  • ½ teaspoon (2 g) black pepper
  • 1 onion, quartered
  • 1 lemon, halved
  • Optional: 2-3 carrots, chopped

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. In a large mixing bowl, combine olive oil, lemon juice, garlic, rosemary, thyme, smoked paprika, salt, and black pepper.
  3. Rinse the chicken and pat dry with paper towels. Rub the marinade all over the chicken, including under the skin.
  4. Let it marinate for at least 30 minutes (or up to overnight in the fridge).
  5. Place quartered onion and halved lemon in the roasting pan; add optional carrots if using.
  6. Position the marinated chicken atop the vegetables, breast side up. Roast in the preheated oven for about 1 hour and 15 minutes.
  7. Remove the chicken from the oven and let rest for 10-15 minutes before carving.