Ingredients:

  • 4.5 lb (2.04 kg) whole air chilled chicken
  • 0.5 large lemon
  • 1 small yellow onion, quartered
  • 4 cloves garlic, smashed
  • 2 sprigs fresh rosemary
  • 1.5 tbsp Kosher salt
  • 2 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 0.5 tsp dried oregano
  • 1 tsp freshly cracked black pepper
  • 3 tbsp unsalted butter, softened

Instructions:

  1. Use paper towels to remove every drop of moisture from the 2.04 kg chicken. Note: This is the single most important step for crispy skin.
  2. Toss the 1.5 tbsp salt, 1 tsp pepper, and other dry spices into a bowl. Sprinkle a generous pinch inside the bird.
  3. Place the 0.5 lemon, 1 onion (quartered), 4 smashed garlic cloves, and 2 rosemary sprigs inside. Wait for the emerald scent of rosemary to hit your nose.
  4. Mix the 3 tbsp softened butter with the smoked paprika, onion powder, and garlic powder.
  5. Use your fingers to loosen the skin over the breast and thighs. Massage half the butter mixture directly onto the meat under the skin. Note: This creates a moisture barrier for the velvety texture.
  6. Rub the remaining butter over the entire outside of the bird. Watch for the ruby color to distribute evenly.
  7. Use kitchen twine to tie the legs together snugly. Note: This ensures the aromatics stay inside and the bird cooks evenly.
  8. Place in a preheated 425°F (220°C) oven for 15 minutes. Listen for the first sizzle as the fat begins to render.
  9. Drop the heat to 375°F (190°C). Roast for another 1 hours until the skin is amber and the juices run clear.
  10. Remove from the oven and let the bird sit for 15 minutes. This allows the juices to redistribute for a velvety bite.