Ingredients

• 1 chicken (about 4–5 pounds), patted dry
  2 tablespoons oil
• 4 cloves garlic, minced- 1 lemon, zested quartered
• 1 tablespoon thyme (or 1 teaspoon dried)
• tablespoon fresh rosemary, chopped
• 1 teaspoon paprika- and black pepper to taste- Optional: 1 cup low-sodium chicken broth

1. Preheat oven to 425°F (220°C). Place the chicken a rack in a roasting pan.
2. In a small bowl, combine olive oil, minced garlic, lemon zest thyme, rosemary, paprika, salt, and pepper.
3. the all over the chicken, including under the skin possible, and lemon quarters inside the cavity.
4. If broth pour a small amount into the bottom of the pan to the moist.
5. Roast for hour 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches °F74) in the thickest of thigh.
   6 After roasting, the rest for – minutes before carving.

Serving Suggestions

• Pair with vegetables (car, potatoes, and onions) and a fresh green salad- Drizzle pan juices over carved slices for extra flavor.

Tips

• cr skin, finish under the broiler for 2–3 minutes the end, watching closely.
• If you don’t have fresh, use 1 teaspoon dried thyme and 1 teaspoon rosemary.
• Use a meat thermometer to ensure perfect doneness and overcooking.

##ations- Butter-Herb Variant: Mix 2 tablespoons softened butter with the herb blend and rub under skin for extra.

• Lemon-Garlic Pan Sauce: Deglaze the pan with 1/2 cup white wine or chicken broth, simmer 5 minutes, and strain for bright sauce.