Poulet Rôti au Citron et Romarin

1.Preheat your oven to 200°C (400°F).

2.In a small bowl, mix together the lemon zest, lemon juice, minced garlic, olive oil, salt, black pepper, paprika, and dried thyme to create a marinade.

3.Pat the chicken dry with paper towels and place it in a roasting pan.

4.Rub the marinade all over the chicken, making sure to get under the skin for maximum flavor.

5.Stuff the cavity of the chicken with the rosemary sprigs, onion quarters, and some lemon slices if desired.

6.Arrange the carrot chunks around the chicken in the roasting pan, and pour the chicken broth into the pan.

7.Roast the chicken in the preheated oven for about 1 hour, or until the internal temperature reaches 75°C (165°F) and the juices run clear when pierced.

8.Baste the chicken with the pan juices halfway through cooking for a golden, crispy skin.

9.Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.