Ingredients
Scale
- 1 whole chicken (about 4-5 lbs)
- 3 tbsp olive oil
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1 tbsp fresh parsley, chopped
- 4 garlic cloves, minced
- 1 lemon, sliced
- 1 tsp paprika
- Salt and freshly ground black pepper to taste
- Optional: pinch of chili flakes for heat
Instructions
- Preheat your oven to 425°F (220°C). Ensure your cookware is ready for roasting.
- Remove the chicken giblets and pat dry with paper towels for crispy skin.
- Mix olive oil, herbs, garlic, paprika, salt, and pepper in a small bowl. <li id="instruction-step-4" Rub herb mixture all over the chicken, including under the skin and inside the cavity.
- Stuff lemon slices inside the cavity for added flavor and moisture.
- Place the chicken on a roasting pan or wire rack and roast for about 1 hour and 15 minutes, or until internal temperature reaches 165°F (74°C).
- Baste the chicken with pan juices every 20 minutes for crispy skin.
- Allow the chicken to rest for 10 minutes before carving to retain juices.
Notes
- Use fresh herbs for maximum flavor.
- Ensure the chicken skin is dry before roasting for crispy texture.
- Rest the chicken after roasting to keep it juicy.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Scottish-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 piece
- Calories: 350 kcal Kcal
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 105 mg