I made this 2 weeks ago on a Monday, or all days. Had the chicken fully thawed, made sure the chicken is dry by mopping the outside and inside with paper towels.
Then I made an oil rub which consisted of olive oil, fresh rosemary, lemon zest, paprika, salt and pepper. I loosened the skin from the flesh on the breast and the thighs/drumsticks. Carefully, without tearing the skin, I rubbed the meat with the oil rub, basically covering the flesh underneath the skin. You may have to use the handle of a wooden spoon to reach the far crevices of the legs.
Then I put two springs of rosemary and the two halves of the lemon that I used for the zest into the chicken cavity.
I roasted the chicken on a rack in a preheated oven at 425 F for the first 10 minutes, and then reduced it to 3:50 for the remainder of the cooking, about 50 more minutes. But all ovens are different and your chicken will be of a different size than mine, so check carefully after 45 minutes total cooking time for temperature in the thickest part of the chicken for 165 F.
Once it has hit that internal temperature, remove from oven and the pan, and let the chicken rest for 15-20 minutes. If you leave the chicken uncovered, the skin will remain crispy.
After that, it is just a matter of carving it out, or simply pull it apart, and enjoy!
Zz.
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