Perfect Smoky Brined Roast Chicken

Pat the chicken dry and place in a roasting tin. Grind together the paprika, oregano, onion powder, sugar, 2 tbsp salt and ½ tsp black pepper. Carefully loosen the skin of the chicken breast, and spread the spice mix all over, rubbing beneath the skin and inside the cavity. Chill for at least 12 hours, then remove from the fridge and allow to come to room temperature, brushing off any excess spice mix. Rub with oil all over and stuff the cavity with lemon halves.
Heat the oven to 220C. Roast the chicken for 20 mins, then baste well. Reduce the heat to 180C and cook for another 75 mins, or until cooked through. Leave to rest for 15 mins, then serve with all your favourite vegetables and sides.

2 hrs

6 serving

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