Ingredients:

1 whole chicken (4-5 lbs)
1/4 cup olive oil or melted butter
4 cloves garlic, minced
1 lemon, halved
1 onion, quartered
1 bunch fresh thyme
1 bunch fresh rosemary
1 bunch fresh parsley
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste.

Instructions:

1. Preheat the Oven: Preheat your oven to 220°C.

2. Prepare the Chicken: Remove the giblets from the chicken cavity. Rinse the chicken inside and out under cold water,
then pat dry with paper towels.

3. Season the Chicken: In a small bowl, mix olive oil or melted butter with minced garlic, paprika, dried oregano,
dried basil, salt, and pepper.
– Rub this mixture all over the chicken, including under the skin for extra flavor.

4. Stuff the Chicken Stuff the chicken cavity with lemon halves, onion quarters, and a mix of fresh thyme,
rosemary, and parsley.

5. Truss the Chicken (optional): Using kitchen twine, tie the legs together to ensure the chicken cooks evenly.

6. Roast the Chicken: Place the chicken on a rack in a roasting pan, breast-side up.
– Roast in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature
reaches 75°c when a meat thermometer is inserted into the thickest part of the thigh.

7. Baste the Chicken: About halfway through cooking, baste the chicken with the pan juices to keep it moist.

8. Rest the Chicken: Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes. This allows
the juices to redistribute throughout the meat, making it more tender.

9. Serve: Carve the chicken and serve with your favorite side dishes, such as roasted vegetables,
mashed potatoes, or a fresh salad.