- 1 (4 lb.) whole roasting chicken
- Kosher salt and freshly ground black pepper, to taste
- 4 TBS olive oil
- 2 TBS fresh rosemary, chopped
- 2 TBS fresh thyme, chopped
- 2 TBS fresh parsley, chopped
- 3 cloves garlic, minced
- 2 lemons, zest and juiced
- Pinch of spanish paprika
Preheat oven to 425 degrees.
Remove giblets and excess fat from the cavity. Dry chicken thoroughly with paper towels. Season cavity with salt and pepper.
Place chicken, breast side up, on a rack in a shallow roasting pan. Using kitchen twine, tie the drumsticks together. Set aside.
In a small bowl, combine oil, rosemary, thyme, parsley, garlic, paprika, freshly squeezed lemon juice, zest and, then, season with salt and pepper to taste.
Rub the oil mixture over the chicken and sprinkle the chicken with salt and pepper.
Place into the preheated oven and roast until the chicken is golden brown and completely cooked through, about 1 hour, reaching an internal temperature of 165 degrees. When completely cooked, let it rest for 10-15 minutes. Then, carve and serve.