Roast chicken variations

Ingredients

• 1 whole chicken, about 4 lb (1.8 kg)
• 2 tbsp olive oil
• 1½ tsp salt
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp black pepper
• 1 lemon, sliced
• 1 lb (450 g) small potatoes, halved (optional)

Method

1. Heat the oven to 450°F (230°C).
2. Place the chicken breast-down. Cut along both sides of the backbone with kitchen shears and remove it. Turn the chicken over and press firmly on the breastbone to flatten it.
3. Rub with oil, salt, paprika, garlic powder and pepper.
4. Lay it skin-up on a sheet pan over the lemon slices and potatoes.
5. Roast 40 to 50 minutes until the thigh reaches 165°F (74°C).
6. Rest 10 minutes, then cut into pieces.