Ingredients:

  • 1 whole chicken (3-5 lbs / 1.3 - 2.3 kg), giblets removed
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon (5 g) salt
  • 1/2 teaspoon (2.5 g) black pepper
  • 1/2 teaspoon (2.5 g) paprika (optional, for color)
  • 1 lemon, quartered
  • 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 1 onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped

Instructions:

  1. Pat the chicken dry with paper towels. Loosen the skin over the breast meat (carefully).
  2. Rub the chicken all over with olive oil. Season generously inside and out with salt, pepper, and paprika (if using). Stuff the cavity with lemon quarters, thyme sprigs, onion quarters, carrots and celery.
  3. Place the chicken breast-side up on the roasting rack in the pan.
  4. Roast uncovered in a preheated oven at 425°F (220°C) for 15 minutes. Reduce the oven temperature to 375°F (190°C). Continue roasting for the appropriate time, based on weight, basting with pan juices every 20-30 minutes. (3 lb chicken: ~ 1 hour 15 minutes, 4 lb chicken: ~ 1 hour 30 minutes, 5 lb chicken: ~ 1 hour 45 minutes to 2 hours)
  5. Insert a meat thermometer into the thickest part of the thigh, avoiding the bone. Cook until the internal temperature reaches 165°F (74°C). Juices should run clear when the thigh is pierced with a fork.
  6. Remove the chicken from the oven and let it rest, tented loosely with foil, for at least 15 minutes before carving.