Ingredients:

  • 1/4 cup (60 ml) olive oil
  • 2 tablespoons (30 ml) apple cider vinegar
  • 2 tablespoons (30 g) honey
  • 1 tablespoon (15 g) smoked paprika
  • 1 tablespoon (15 g) chili powder
  • 2 teaspoons (10 g) garlic powder
  • 1 teaspoon (5 g) onion powder
  • 1 teaspoon (5 g) ground cumin
  • 1 teaspoon (5 g) salt
  • 1/2 teaspoon (2.5 g) black pepper
  • 1/2 teaspoon (2.5 g) cayenne pepper (adjust for desired heat)
  • 1 whole chicken (about 3-4 lbs / 1.4-1.8 kg)
  • Fresh herbs (e.g., rosemary or thyme) for garnish (optional)

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, combine olive oil, apple cider vinegar, honey, smoked paprika, chili powder, garlic powder, onion powder, cumin, salt, black pepper, and cayenne pepper. Whisk until well blended.
  3. Pat the chicken dry with paper towels. Generously rub the marinade all over the chicken, including under the skin and inside the cavity. Let it marinate for at least 15 minutes (or up to 2 hours for more flavor).
  4. Place the marinated chicken in a roasting pan, breast-side up. Roast in the preheated oven for 45 minutes or until the internal temperature reaches 165°F (75°C) and the skin is golden brown and crispy.
  5. Remove the chicken from the oven, tent with foil, and let it rest for 10 minutes before carving. Garnish with fresh herbs if desired.