Ingredients:

  • 1 whole chicken (about 3-4 lbs/1.3-1.8 kg)
  • 2 tablespoons (30 ml) olive oil
  • 2 tablespoons (24 g) Spanish smoked paprika (pimentón de la Vera)
  • 4 cloves garlic, minced
  • 1 tablespoon (15 ml) lemon juice
  • 1 tablespoon (7 g) dried oregano
  • 1 teaspoon (5 g) kosher salt
  • ½ teaspoon (2.5 g) black pepper
  • 1 lemon, quartered
  • 1 onion, quartered
  • 2 carrots, chopped (optional)
  • 2 celery stalks, chopped (optional)

Instructions:

  1. Pat the chicken dry. Combine 1 tablespoon smoked paprika, salt, and pepper. Rub all over the chicken. Refrigerate, uncovered, for at least 1 hour or up to overnight.
  2. In a bowl, whisk together olive oil, remaining 1 tablespoon smoked paprika, minced garlic, lemon juice, and oregano.
  3. Preheat oven to 425°F (220°C).
  4. Loosely stuff the chicken cavity with lemon and onion. Truss chicken legs if desired.
  5. Coat the outside of the chicken thoroughly with the aromatic paste.
  6. Place chopped carrots and celery (if using) in the bottom of the roasting pan. Place the roasting rack on top of the vegetables, if you're using one.
  7. Place the chicken in the prepared roasting pan. Roast for 20 minutes at 425°F (220°C).
  8. Reduce the oven temperature to 350°F (175°C) and continue roasting for another 40-55 minutes, or until a meat thermometer registers 165°F (74°C).
  9. Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
  10. Carve the chicken and serve immediately. Spoon pan juices over the chicken.