Ingredients:

  • 17.5 kg whole chicken (approximately 38.5 lbs)
  • 1/2 cup olive oil (120 ml)
  • 2 tablespoons salt (30 g)
  • 1 tablespoon black pepper (15 g)
  • 2 tablespoons paprika (30 g)
  • 6 cloves garlic, minced
  • 2 lemons, halved
  • 1 bunch fresh rosemary
  • 1 bunch fresh thyme
  • 1 onion, quartered
  • 2 cups chicken stock (480 ml)
  • 2 tablespoons all-purpose flour (15 g)
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Pat the chicken dry with paper towels.
  3. Rub the olive oil all over the chicken.
  4. In a bowl, mix salt, pepper, paprika, and minced garlic.
  5. Rub the spice mixture generously over the chicken, including inside the cavity.
  6. Place halved lemons, rosemary, thyme, and onion inside the chicken cavity.
  7. Place the chicken breast-side up in the roasting pan.
  8. Roast for around 1 hour 30 minutes, or until the internal temperature reaches 165°F (75°C).
  9. Every 30 minutes, baste the chicken with the juices at the bottom of the pan.
  10. Once cooked, remove the chicken from the oven, cover with foil, and let it rest for 15 minutes before carving.
  11. In a saucepan, mix flour with the drippings from the pan over medium heat, gradually adding chicken stock until the desired consistency is reached. Season with salt and pepper.