1 whole roasting chicken, without skin
2 medium garlic cloves , smashed
1 medium shallots
1 pinch fresh rosemary (1 sprig)
1 oz parsley sprigs , 1/2 bunch
1 tsp ground cayenne (red pepper)
1 tbsp paprika
1 fresh lemons , pierced
1 tbsp safflower oil
1 pinch black pepper , to taste
1 pinch salt , to taste
Remove the skin from the chicken.
Stuff the chicken with the aromatics and rub the outside of the bird with the safflower oil.
Tuck the legs of the chicken underneath and place on a roasting rack.
Season liberally with salt (optional) and pepper, cayenne, and paprika.
Roast in a 500 degree F oven for 15 minutes.
Turn the oven down to 350 degrees F and cook until the juices run away from the bird clear, approx 35 minutes.
Let the bird rest and collect its juices. The chicken will have a nice rust color and be packed with flavor.
- Makes 6 servings
- Amount Per Serving
- Total Carbohydrate
- Dietary Fiber
- Total Fat
- Saturated Fat
- Unsaturated Fat