Whole Chicken Marinade

Step 1

Add fresh sage, thyme, rosemary, parsley, garlic, and olive oil to a small food processor or blender and pulse until finely chopped.If you don't have a food processor or a blender, simply chop the herbs as finely as possible and mix everything together in a bowl.

Step 2

Transfer to a bowl, next, add lemon zest, smoked paprika, salt, and pepper to taste, and stir to combine.

Step 3

Place the chicken on a large plate and pat it dry with a kitchen paper towel. Carefully loosen the chicken skin on the breast (without tearing it) by sliding your fingers underneath or using the back of a spoon (preferred method).

Step 4

Season both the exterior and cavity of the chicken with salt and black pepper.

Step 5

Rub the marinade on the chicken, under the skin of the chicken breast, and in the cavity, making sure to evenly coat the chicken.

Step 6

Cover and refrigerate for at least 3 hours or up to 24 hours for maximum flavor. Bring it out of the fridge 30 minutes before you bake so that it comes to room temperature.

Step 7

Roast in a preheated oven at 200C/400F until golden brown and the skin crispy, basting 1-2 times for moist and tender chicken. Rest the chicken for a few minutes (15-20 minutes) for the juice to redistribute before carving it. Serve and enjoy! The internal temperature of the chicken should be 165F/75C when checked with a meat thermometer.