Source: Chef Franklin Becker

Easy-to-prepare roasted chicken with rosemary, paprika, and cayenne pepper flavorings.

Servings

1 whole roasting chicken, without skin
2 medium garlic cloves , smashed
1 medium shallots
1 pinch fresh rosemary (1 sprig)
1 oz parsley sprigs , 1/2 bunch
1 tsp ground cayenne (red pepper)
1 tbsp paprika
1 fresh lemons , pierced
1 tbsp safflower oil
1 pinch black pepper , to taste
1 pinch salt , to taste

1 Remove the skin from the chicken.
2 Stuff the chicken with the aromatics and rub the outside of the bird with the safflower oil.
3 Tuck the legs of the chicken underneath and place on a roasting rack.
4 Season liberally with salt (optional) and pepper, cayenne, and paprika.
5 Roast in a 500 degree F oven for 15 minutes.
6 Turn the oven down to 350 degrees F and cook until the juices run away from the bird clear, approx 35 minutes.
7 Let the bird rest and collect its juices. The chicken will have a nice rust color and be packed with flavor.