Succulent Chicken Roast

1Marinating the Chicken 1. In a small bowl, mix the olive oil, lemon (1) juice, minced garlic, paprika, dried thyme, dried rosemary, salt, and pepper to create the marinade.

2Place the whole chicken in a large resealable bag or a dish and pour the marinade over the chicken. Ensure the chicken is coated evenly. Marinate in the refrigerator for at least 2 hours or overnight for the best flavor.

3Preparing for Roasting 1. Preheat the oven to 375°F (190°C).

42. Remove the chicken from the marinade and place it in a roasting pan. Stuff the cavity with quartered onion (1), chopped carrots, chopped (2) celery, and halved lemon (1).

53. Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken. Drizzle any remaining marinade over the chicken.

6Roasting the Chicken 1. Roast the chicken in the preheated oven for about 1.5 to 2 hours, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C). Baste the chicken with pan juices every 30 minutes to keep it moist and flavorful.

72. Once the chicken is cooked, remove it from the oven and let it rest for 10-15 minutes before carving.

8Serve and Enjoy 1. Garnish the chicken with fresh parsley before serving. Carve the chicken and serve with your favorite side dishes.