A delightful twist on the classic roast chicken, infused with aromatic herbs and zesty lemon for a flavorful and juicy meal.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a crispy skin.
Mince the garlic cloves with kosher salt on a work surface.
Mincing with salt helps to break down the garlic into a paste-like consistency.
In a small bowl, whisk together the minced garlic, lemon juice, rosemary, sweet paprika, ground cumin, hot paprika, black pepper, and olive oil.
Whisking thoroughly ensures the flavors are well combined.
Loosen the skin of the chicken gently using your fingers, being careful not to tear it.
Loosening the skin allows the seasoning to penetrate the meat.
Season the cavity of the chicken with salt and pepper, then place it in a roasting pan.
Seasoning the cavity enhances the overall flavor of the chicken.
Pour the seasoning mixture under the skin of the chicken, rubbing it into the breasts, thighs, and drumsticks.
Distributing the seasoning evenly ensures every bite is flavorful.
Rub the butter under the skin of the chicken breasts.
Butter adds richness and helps to crisp the skin.
Rub the remaining seasoning mixture all over the chicken and season it with additional salt.
A final seasoning layer enhances the outer flavor.
Place the reserved lemon halves in the cavity of the chicken and tie the legs together with twine.
Tying the legs ensures even cooking and a neat presentation.
Roast the chicken in the oven for about 1.5 hours, or until the juices run clear and the skin is golden and crisp.
Using a meat thermometer ensures the chicken is cooked to a safe internal temperature of 165°F (74°C).
Let the chicken rest in the roasting pan for 15 minutes before carving.
Resting allows the juices to redistribute, keeping the meat moist.
Carve the chicken and serve it with the warm pan juices.
Serving with pan juices adds a burst of flavor to the dish.
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