Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.3 - 1.8 kg)
  • 1 tablespoon olive oil (15 ml)
  • 2 tablespoons paprika (30 ml)
  • 1 tablespoon garlic powder (15 ml)
  • 1 tablespoon onion powder (15 ml)
  • 1 teaspoon dried thyme (5 ml)
  • 1 teaspoon dried oregano (5 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1 lemon, quartered (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Pat the chicken dry with paper towels. This helps achieve crispy skin.
  3. In a small bowl, combine paprika, garlic powder, onion powder, thyme, oregano, salt, and pepper.
  4. Drizzle the chicken with olive oil. Then, generously rub the spice mixture all over the chicken, ensuring every surface is covered. Get under the skin of the breast for extra flavour.
  5. Cover the chicken and refrigerate for at least 30 minutes, or up to overnight. The longer, the better!
  6. Place the chicken in a roasting pan. If using, place a wire rack in the pan first. Stuff the cavity with lemon quarters, if using.
  7. Roast for 45-60 minutes, or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C).
  8. Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender bird.