Pat the chicken dry with paper towels. Mix the oil, garlic, paprika, lemon juice, lemon zest, rosemary, thyme, salt and black pepper and rub the mixture into the chicken, including under the skin.
💡Dry the chicken before seasoning so the mixture clings to the skin; a longer marinade gives deeper color and flavor.
2
Put The squeezed lemon halves and a few whole garlic cloves into the cavity of the chicken.
3
Preheat the oven to 200°C (390°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
4
Scatter the onion over the bottom of the pan.
Baking pan
5
Toss the potatoes and carrot in the rest of the mixture and arrange in the pan.
Baking pan
6
Place the chicken on the vegetables, breast side up.
7
Bake uncovered 75 minutes, until the juices run clear when the chicken is pierced with a toothpick. While baking, baste the chicken with the pan juices every 20 minutes.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8
Take out the chicken and let it rest 10 minutes, and only then carve.
KnifeCutting board
809calories
50 gprotein
35 gcarbs
51 gfat
● protein 25%● carbs 18%● fat 57%
Per serving (532 g), of 4 servings
To assemble ·
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Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Sweet paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Sweet paprika →
Lemon: measured in pieces: one ≈ 58 g · 29 kcal per 100 g · More about Lemon →
Rosemary: measured in tsp in this recipe: 1 tsp = 0.6 g · 131 kcal per 100 g · More about Rosemary →
Thyme: measured in tsp in this recipe: 1 tsp = 1 g · 101 kcal per 100 g · More about Thyme →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Potatoes: measured in pieces: one ≈ 170 g · 77 kcal per 100 g · More about Potatoes →
Carrots: measured in pieces: one ≈ 62 g · 41 kcal per 100 g · More about Carrots →
🔧 Tools needed (4) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
By the steps, as the recipe is built now: another version or addition can change the list.
