Pat the chicken dry with paper towels. Mix the oil, butter, garlic, paprika, cumin, turmeric, lemon zest, 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 lemon, rosemary sprigs and thyme sprigs into the cavity of the chicken.
3
Preheat the oven to 190°C (375°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
Place the chicken in the center of the pan, breast side up.
Baking pan
5
Bake tightly covered with foil 60 minutes, until the chicken starts to cook.
⚙ BakingOvenAluminum foilBaking pan
💡Bake covered so the chicken steams and stays juicy, then finish uncovered: only then does the skin brown and caramelize.
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
6
Bake uncovered 30 minutes, until the juices run clear.
⚙ BakingOvenBaking pan
7
Take out the chicken and let it rest 10 minutes, and only then carve.
KnifeCutting board
688calories
46 gprotein
4 gcarbs
53 gfat
● protein 27%● carbs 2%● fat 70%
Per serving (290 g), of 4 servings
To assemble ·
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⚖ About the ingredients
Lemon: measured in pieces: one ≈ 58 g · 29 kcal per 100 g · More about Lemon →
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 →
Paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Paprika →
Cumin: measured in tsp in this recipe: 1 tsp = 2.1 g · 375 kcal per 100 g · More about Cumin →
Turmeric: measured in tsp in this recipe: 1 tsp = 3 g · 312 kcal per 100 g · More about Turmeric →
Softened butter: measured in tbsp in this recipe: 1 tbsp = 14 g · 717 kcal per 100 g · More about Softened butter →
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 →
🔧 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)
🧻 Consumables: Aluminum foil
By the steps, as the recipe is built now: another version or addition can change the list.
