Lær at lave hel ovenstegt kylling - virker hver gang!

Preheat the oven to 425°F (220°C).

Pat the chicken dry with paper towels.

Rub the chicken all over with olive oil.

Season the chicken generously with salt and black pepper.

Stuff the cavity with garlic, rosemary, thyme, and lemon halves.

Place the chicken breast-side up in a roasting pan.

Arrange chopped onion, carrots, and potatoes around the chicken.

Pour chicken broth into the pan.

Sprinkle paprika over the chicken and vegetables.

Dot the chicken with butter.

Roast in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).

Baste the chicken with pan juices halfway through cooking.

Let the chicken rest for 10-15 minutes before carving.

Serve the chicken with roasted vegetables and pan juices.

Spice Level:

Allergens