Ingredients:

  • 1 whole roasting chicken (approximately 1.8–2 kg / 4–4.5 lbs)
  • 2 tbsp extra virgin olive oil
  • 1 tsp Kosher salt (for chicken cavity)
  • ½ tsp freshly ground black pepper (for chicken cavity)
  • 1 large yellow onion, quartered
  • 1 head of garlic, cut horizontally in half
  • 1 medium lemon, halved
  • 4 sprigs fresh thyme (for stuffing)
  • 4 sprigs fresh rosemary (for stuffing)
  • ½ cup high-quality full-fat mayonnaise
  • 2 tbsp Dijon mustard
  • 2 cloves garlic, finely minced (for rub)
  • 1 tbsp fresh thyme leaves, stripped (for rub)
  • 1 tbsp fresh rosemary, finely chopped (for rub)
  • 1 tsp smoked paprika
  • ½ tsp salt (for rub)
  • ¼ tsp black pepper (for rub)

Instructions:

  1. Remove the chicken from its packaging and remove any giblets or neck from the cavity. Pat the chicken meticulously dry—inside and out—using paper towels. Place the chicken on a wire rack set inside a roasting pan. Lightly rub the cavity with olive oil, salt, and pepper. Stuff the cavity loosely with the onion quarters, garlic halves, lemon halves, thyme, and rosemary sprigs. Truss the chicken lightly using kitchen twine.
  2. In a mixing bowl, combine the mayonnaise, Dijon mustard, minced garlic, fresh thyme, rosemary, smoked paprika, salt, and pepper. Stir well until completely incorporated. Taste and adjust seasoning if necessary.
  3. Using your hands or a silicone brush, generously slather the entire exterior of the chicken with the mayonnaise herb rub. Ensure every part of the skin is covered, especially the breast and legs.
  4. Preheat your oven to 425°F (220°C). Place the prepared chicken on the rack in the preheated oven. Roast at 425°F (220°C) for 20 minutes to achieve maximum browning and crisping.
  5. Reduce the oven temperature to 375°F (190°C) and continue roasting for another 40–55 minutes. The chicken is done when the juices run clear, and the internal temperature reaches 165°F (74°C) in the deepest part of the thigh (avoiding the bone).
  6. Once the temperature is reached, remove the chicken from the oven. Tent the chicken loosely with foil and let it rest on the cutting board for a full 15 minutes to allow the juices to redistribute. Remove the twine and discard the aromatic cavity stuffing. Carve the chicken and serve immediately.