It's worth the extra effort to prep the chicken the day before - this allows the flavors of the paprika and garlic to work their magic, ensuring a juicy, flavorful chicken. Plus, there's no prep the next day - how great is that?
Ingredients
4 garlic cloves, minced
1 tablespoon kosher salt
1 tablespoon olive oil
1 tablespoon smoked paprika
4-5 pound whole chickens
2 bunches fresh thyme or rosemary
Head of garlic, cut in half
Instructions
The Day Before Cooking:
Prepare the chicken: remove the giblets and wash the chicken inside and out. Pat dry with paper towels, then set in a shallow dish.
Combine the garlic, salt, olive oil and smoked paprika in a small bowl, mixing to form a paste. Smear the paste all over the outside of the chicken. Stuff the herbs and garlic halves into the cavity of the chicken. Lightly cover with plastic and refrigerate overnight.
The Day of Cooking:
Remove the chicken from the refrigerator one hour before roasting. Preheat the oven to 500° - if your oven is anything like mine, this will also require an hour.
Transfer the chicken to a roasting pan or large cast iron skillet. Roast at 500° for 30 minutes, then reduce heat to 425° and continue roasting for 20 to 30 minutes more, until the internal temperature reads at least 160°. Let rest 15 to 20 minutes before serving.