This recipe offers a delightful twist on the classic roast chicken, featuring a crispy herb-infused crust and a juicy, flavorful interior.
Combine the sea salt, black pepper, garlic powder, and paprika in a small bowl.
Mixing the spices thoroughly ensures an even distribution of flavors.
Pat the chicken dry with kitchen paper and rub the seasoning mix all over the skin.
Drying the chicken helps achieve a crispy skin during roasting.
Preheat the oven to 190°C (375°F).
Preheating ensures the chicken cooks evenly from the start.
Stuff the cavity of the chicken with the lemon, garlic, rosemary, and thyme.
Stuffing the chicken adds moisture and infuses the meat with flavor.
Place the chicken in a roasting tin and drizzle with olive oil.
Drizzling with olive oil helps the skin brown and crisp up.
Roast the chicken in the oven for 1 hour and 15 minutes, basting occasionally.
Basting keeps the chicken moist and enhances the flavor.
Check the internal temperature of the chicken; it should reach 75°C (165°F).
Using a meat thermometer ensures the chicken is cooked safely and perfectly.
Let the chicken rest for 10 minutes before carving.
Resting allows the juices to redistribute, making the meat tender and juicy.
Carve the chicken and serve with your favorite sides.
Carving against the grain ensures tender slices of meat.
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