Roasted Chicken with Carrot and Cucumber Salsa

1.Preheat your oven to 200°C (400°F).

2.Pat the whole chicken dry with paper towels. In a small bowl, mix olive oil, salt, black pepper, paprika, and garlic powder.

3.Rub the spice mixture all over the chicken, including under the skin if desired. Place the lemon halves and rosemary sprigs inside the chicken cavity.

4.Place the chicken in a roasting pan and roast for 60-90 minutes, or until the internal temperature reaches 74°C (165°F) in the thickest part of the thigh, and the juices run clear.

5.Once cooked, remove the chicken from the oven, tent it loosely with foil, and let it rest for 10-15 minutes before carving.

6.While the chicken is roasting, prepare the salsa. In a medium bowl, combine the finely diced carrots, cucumber, and red onion.

7.Add the chopped fresh cilantro, lime juice, olive oil, salt, black pepper, and red pepper flakes (if using) to the vegetables. Toss gently to combine.

8.Taste the salsa and adjust seasoning as needed.

9.Carve the rested chicken into portions. Serve the roasted chicken warm, topped with generous spoonfuls of the refreshing carrot and cucumber salsa. Optionally, serve on a bed of fresh lettuce leaves.