Ingredients
- 1 whole chicken (about 1.5–2 kg)
- 3 tablespoons olive oil or melted butter
- 4 cloves garlic (minced)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme or rosemary
- 1 lemon (halved)
- Fresh herbs for stuffing (rosemary, thyme, parsley, optional)
- 1 onion (quartered, optional)
👩🍳 Step-by-Step Recipe
Step 1: Preheat the Oven
Preheat your oven to 200°C (400°F) and prepare a roasting pan.
Step 2: Prepare the Chicken
Remove any giblets from the chicken cavity and pat the chicken dry with paper towels.
Step 3: Season the Chicken
In a small bowl, mix olive oil or butter, garlic, salt, black pepper, paprika, and dried herbs. Rub this mixture all over the chicken, including under the skin for extra flavor.
Step 4: Stuff the Chicken (Optional)
Stuff the cavity with lemon halves, onion quarters, and fresh herbs if desired.
Step 5: Roast the Chicken
Place the chicken breast-side up in the roasting pan. Roast for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 75°C (165°F) in the thickest part of the thigh.
Step 6: Rest the Chicken
Remove the chicken from the oven and let it rest for 10–15 minutes before carving. This keeps the meat juicy.
Step 7: Serve
Carve and serve with roasted vegetables or a keto-friendly side salad for a high-protein, low-carb meal. 🍗
