Whole Roasted Chicken Recipe (with Video)

Preheat the Oven
1. Preheat the oven to 250°C (480°F).
Prepare the Seasoning Mix
1. In a pan, melt 100 g of butter over medium heat.
2. Add a spring of rosemary, 3 cloves of garlic (minced), 1 tbsp lemon juice, 1 tsp mustard, 1 tbsp salt, 1 tsp pepper, 1 tbsp paprika, 1 tbsp oregano, and 1 tsp cumin powder.
3. Gently simmer for 3-4 minutes, stirring occasionally.
4. Set aside.
Prepare the Vegetables
1. Cut the potatoes, carrots, onion, and red bell pepper into bite-sized pieces.
2. Place the vegetables in a roasting pan along with half a head of garlic (cut side up) and a few lemon slices.
3. Pour half of the prepared seasoning mix over the vegetables and mix well.
Prepare the Chicken
1. Remove the backbone from the whole chicken and place it on top of the seasoned vegetables in the roasting pan.
2. Use a knife to poke some holes in the chicken.
3. Spread half of the remaining seasoning mix over the chicken.
Bake
1. Cover the roasting pan with a lid and bake in the preheated oven for 60 minutes.
2. After 60 minutes, remove the lid, spread the remaining seasoning mix over the chicken, and continue baking for an additional 20 minutes without the lid.
Finish
1. Once the chicken is cooked through and golden brown, remove the roasting pan from the oven.
2. Squeeze out the roasted garlic from the half head and combine it with the cooked vegetables.
Serve
1. Carve the roasted chicken and serve it with the flavorful vegetables.