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Ingredients
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Main Ingredients
Optional Side Ingredients
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Prepare the Chicken
Remove the chicken from its packaging and pat it dry with paper towels to ensure crispy skin. Place the chicken in a roasting pan.
- 3
Season the Chicken
Rub the olive oil all over the chicken, making sure to coat the skin evenly. Season generously with salt, black pepper, garlic powder, and paprika. Sprinkle the fresh rosemary over the chicken. Cut the lemon in half and place one half inside the cavity of the chicken and squeeze the other half over the top.
Roasting
- 4
- 5
Roast the Chicken
Place the roasting pan in the preheated oven and roast for about 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear. If the skin is browning too quickly, cover the chicken loosely with aluminum foil.
- 6
Let It Rest
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute.
Serving
- 7
Carve and Serve
Carve the chicken and serve it warm with the roasted vegetables on the side, if using.