Preparation:
1. Preheat the oven to 200°C (thermostat 6-7).
2. Prepare the chicken:
– Clean the chicken under cold water and dry it well with kitchen paper. Remove the giblets if present.
3. Prepare the marinade:
– In a small bowl, mix together the olive oil, mustard, paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper. Add the lemon juice and zest for a touch of freshness.
4. Season the chicken:
– Generously brush the chicken with the marinade mixture, making sure to cover the entire surface, including under the skin if possible.
5. Add the aromatics:
– Place the crushed garlic cloves and onion quarters in the bottom of a roasting pan. Arrange the chicken on top.
6. Roast the chicken:
– Bake the chicken for about 1 hour to 1 hour 15 minutes, or until the skin is golden brown and crispy. Baste the chicken with its cooking juices every 20 minutes to keep it moist.
7. Check for doneness:
– To ensure the chicken is cooked through, insert a meat thermometer into the thickest part of the thigh. The temperature should reach 75°C. You can also check that the juices run clear when you pierce the meat.
