Roasting a whole chicken is one of the best meals of all time for a few reasons. One, it is delicious. Two, it is relatively simple. Three, it is the meal that keeps on giving- rarely I can finish a whole chicken in one meal and then the leftovers become lunch and the bones become stock. Four, you can roast other things with the chicken that become immediately delicious (like potatoes!). Five, Malcolm acts like a normal dog and will finally lick things off of the floor (most of the time he does not do this which is disappointing because our kitchen floor would be a lot cleaner otherwise).
1 whole raw chicken
1/4 cup salt
1/4 cup smoked paprika
2 large cloves garlic, sliced on the thicker side
1/2 lime, cut into slices
4-8 red potatoes, cut into large cubes
Preheat the oven to 425 degrees. Dry off the chicken completely inside and out using a paper towel, any excess moisture on the bird will smoke in the oven. Once the bird is dry, use your finger to loosen the skin on the bird without tearing it. Once it is loose, slide in the sliced garlic and limes on the both the top and bottom of the bird. Next, take the salt and paprika and very liberally season the bird. Including inside the cavity.
Save a little bit of the salt and paprika for the potatoes. Once the bird is done, create a layer of potatoes on the bottom of the pan and season the potatoes and drizzle with olive oil.
Now it is time to make magic happen! Make sure your oven is at temp and slide the chicken right in. Let roast for 20 minutes then take the bird out and flip it over (be careful it is hot and tongs work best) and let roast for 10 minutes, flip it again and roast for about 10-15 more minutes. Check the internal temperature with a thermometer away from bones on the fattest part of meat, the thigh or breast is ideal. I usually cook it to about 150-155 degrees.
Then, when your bird looks this beautiful and is at temp- pull it off of the pan and let it rest. Resting the meat is so very important- it gives the meat a chance to reabsorb all the juices it would lose if you cut into it right away. I usually let it rest for about 30 minutes before carving.
However, you should start snacking on the potatoes immediately. For your health.