Frango Assado (Roast Chicken)

Ingredients

• 1 3-4 pound Whole Chicken
• 2 tablespoons Olive Oil
• 6 cloves Garlic
• 1 medium Lemon
• 2 tablespoons Fresh Rosemary
• 2 tablespoons Fresh Thyme
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Take the 1 3-4 pound whole chicken, rinse it thoroughly under cold water, and pat it completely dry with paper towels to ensure crispy skin.
2. 2Mince the 6 cloves of garlic. Finely chop the 2 tablespoons of fresh rosemary and the 2 tablespoons of fresh thyme. Cut the 1 medium lemon in half.
3. 3In a small bowl, combine the 2 tablespoons of olive oil, the minced 6 cloves of garlic, the finely chopped 2 tablespoons of fresh rosemary, the finely chopped 2 tablespoons of fresh thyme, the 1 teaspoon of salt, and the 1/2 teaspoon of black pepper. Squeeze the juice from the 1 medium lemon directly into the bowl, then mix all ingredients thoroughly until well combined.
4. 4Using your hands, rub the entire herb and oil mixture all over the 1 3-4 pound whole chicken, making sure to gently lift the skin over the breast and rub some of the mixture underneath.
5. 5Place the seasoned chicken in a roasting pan. Carefully transfer the roasting pan to the preheated about 205°C (200°C) oven and roast for 60 to 75 minutes.
6. 6The chicken is done when its skin is golden brown and crispy, and an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers an internal temperature of 74°C.
7. 7Carefully remove the roasting pan from the oven. Let the chicken rest for 10 minutes before carving; this allows the juices to redistribute, ensuring a more tender and flavorful result.

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