- 1 whole chicken
- 5 cloves garlic, minced
- 1 lemon, halved
- 1 onion, quartered
- fresh rosemary
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried thyme
- salt and pepper
- 1 cup chicken broth
- 2 tbsp butter
Preheat the oven to a steady 180°C and prepare your workspace. Clear the counter, gather tools, and ensure the chicken is fully thawed before beginning any seasoning steps.
Pat the chicken completely dry using paper towels, removing excess moisture. Check the cavity for giblets, discard or reserve them, and position the chicken breast‑side up for seasoning.
Rub the chicken generously with olive oil, coating every surface. Sprinkle salt, pepper, paprika, and dried thyme evenly, pressing seasonings firmly so they adhere to the skin.
Stuff the cavity with minced garlic, halved lemon, quartered onion, and fresh rosemary or thyme. Push ingredients inward gently, ensuring they sit securely without overcrowding the cavity.
Tie the legs tightly using kitchen twine to maintain shape during roasting. Tuck the wing tips underneath the body to prevent burning and promote even browning throughout.
Place the chicken on a roasting rack or directly in a baking dish. Pour chicken broth or water underneath to keep the meat moist while cooking.
Roast the chicken for ninety minutes to two hours, basting every thirty minutes. Continue roasting until the thigh’s thickest part reaches a safe internal temperature of 75°C.
Brush melted butter over the skin during the final minutes for crispness. Remove from oven, rest fifteen minutes, carve carefully, and serve alongside vegetables or preferred sides.