Juicy Roast Chicken

Ingredients

• 1 whole chicken (≈1.6 kg)
• Pinch of salt
• 0.5 tsp sweet paprika powder
• 1 large onion
• 2 cloves garlic, peeled
• 1 untreated lemon
• 1 bunch parsley
• 4 sprigs marjoram
• 4 tbsp extra virgin olive oil
• pepper from grinder

Instructions

1. 1.

   Preheat oven to 160°C (320°F). Wash the chicken inside and out, pat dry, and rub with salt and paprika powder.

2. 2.

   Peel and roughly chop onion and garlic. Wash lemon hot, dry grate, and cut into wedges. Wash parsley and marjoram, pat dry, remove leaves. Mix all in a bowl with 2 tbsp olive oil.

3. 3.

   Fill the chicken with the onion-herb mixture and secure the opening with small wooden skewers. Brush the chicken all over with remaining olive oil and place breast side up on a baking tray.

4. 4.

   Roast on the lowest rack for 1 hour. Increase temperature to 200°C (400°F) and roast another 25–30 minutes until golden brown. Season with pepper and carve. Serve with vegetable or green salad.