Ingredients
Scale
- 1 whole chicken (about 4-5 lbs)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 teaspoons dried lavender flowers (for that purple hue)
- Juice of 1 lemon
- Salt and freshly ground pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Mix dried thyme, rosemary, oregano, smoked paprika, lavender flowers, salt, and pepper in a small bowl. Add minced garlic and olive oil to form a fragrant paste.
- Pat the chicken dry and rub the herb mixture all over, including beneath the skin. Squeeze lemon juice over the chicken.
- Cover and refrigerate for at least 2 hours or overnight for maximum flavor infusion.
- Preheat oven to 375°F (190°C). Place chicken on a roasting pan with a rack. Roast for about 1 hour and 15 minutes until internal temperature reaches 165°F (75°C), basting occasionally with pan juices.
- Remove from oven and let rest for 10 minutes. Garnish with fresh herbs if desired and serve hot.
Notes
- For a deeper flavor, marinate overnight.
- Use fresh herbs as a substitute, adjusting quantity accordingly.
- Ensure proper internal temperature for safe consumption.
- Great served with roasted vegetables or side salads.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: African-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 piece
- Calories: 420 Kcal
- Sugar: 1g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 125mg
