Cristiana’s Roast Chicken

• 1 whole chicken (3.5–4 lbs)
• 1//3 cup olive oil
• Juice of 1 lemon
• Zest of 1 lemon
• 6 garlic cloves, smashed or grated
• 1 tablespoon smoked paprika
• 1 tablespoon dried oregano (or thyme or rosemary)
• 1.5 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon chili flakes (optional)
• 2 tablespoon plain Greek yogurt (optional)

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1. Pat the chicken dry with paper towels.
2. In a bowl, mix together the olive oil, lemon juice and zest, garlic, paprika, oregano, salt, pepper, chili flakes, and yogurt (if using).
3. Rub the marinade all over the chicken—inside the cavity, under the skin (especially the breast and thighs), and on the outside.
4. Cover and marinate in the fridge until about 30 minutes before cooking (ideally 6–8 hours).
5. Take the chicken out of the fridge 30-60 minutes before roasting to bring it to room temperature.
6. Preheat oven to 425°F (220°C).
7. Roast the chicken breast-side up for 60–75 minutes, or until juices run clear and a meat thermometer reads 165°F in the thickest part of the thigh.
8. Allow to rest for 10–15 minutes before carving or transporting.