Ingredients:

  • 1 whole roasting chicken (approx. 4 lbs / 1.8kg)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp kosher salt
  • 1 tsp cracked black pepper
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp smoked paprika
  • Zest of 1 lemon

Instructions:

  1. Preheat your oven to 425°F (220°C). Note: High heat is non negotiable for crispy skin.
  2. Remove the backbone by cutting along both sides of the spine with shears. Note: Save the bone for a future soup base!
  3. Flip the bird over and press down firmly on the breastbone until you hear a crack. The chicken should lie completely flat.
  4. Pat the skin completely dry with paper towels. Moisture is the enemy of a good crunch.
  5. Combine the olive oil, salt, pepper, garlic, rosemary, thyme, paprika, and lemon zest in a small bowl.
  6. Rub the herb mixture all over the chicken, making sure to get under the skin of the breasts.
  7. Place the chicken on your baking sheet or in a large cast iron skillet.
  8. Roast for 45 mins until the skin is mahogany brown and the internal temp hits 165°F.
  9. Rest the meat for 10 minutes before carving. Note: This allows the juices to redistribute so they don't run out on the board.