- Preheat your oven to 400°F (200°C). Line a large roasting pan with parchment paper for easier cleanup.
- Pat the chicken thoroughly dry with paper towels, inside and out. This step is crucial for achieving that irresistible crispy skin! Rub the chicken all over with 1 tablespoon of olive oil.
- In a small bowl, combine the smoked paprika, garlic powder, dried oregano, black pepper, and 1 teaspoon of sea salt. Rub this spice mixture generously over the entire chicken, ensuring it gets into all crevices.
- Place the lemon halves and rosemary/thyme sprigs inside the chicken cavity. If desired, tie the legs together with kitchen twine for a more compact and even roast.
- Arrange the prepared chicken in the center of your lined roasting pan.
- In a separate large bowl, toss the potato chunks with the remaining 2 tablespoons of olive oil and 1/2 teaspoon of sea salt. Spread them evenly around the chicken in the roasting pan.
- Roast for 60-90 minutes, or until the internal temperature of the thickest part of the chicken thigh reaches 165°F (74°C) and the juices run clear. The potatoes should be tender and beautifully golden brown.
- For extra crispy skin, if needed, increase the oven temperature to 425°F (220°C) for the last 10-15 minutes, keeping a close eye to prevent any burning.
- Once cooked, carefully remove the chicken from the oven. Tent it loosely with foil and let it rest for 10-15 minutes before carving. This resting period allows the juices to redistribute, ensuring a truly succulent bird. Serve immediately with the flavorful golden roasted potatoes.
💡 Chef’s Tips
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