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Eduardo Garcia's Roast Chicken

Roast Chicken

byEduardo Garcia
Total 9 hours and 30 minutes
Active 20 mins
Makes 2 to 4 servings
  • 1 tablespoon plus 1 teaspoon sea salt, divided
  • 1/2 teaspoon smoked paprika
  • One 4 1/2- to 5-pound chicken
  • 2 large or 3 medium Yukon gold potatoes, scrubbed and cut into 2-inch pieces
  • 3 tablespoons olive oil, divided
  • 1 1/2 teaspoons fresh thyme leaves, chopped, plus 10 thyme sprigs
  • 1/4 teaspoon freshly ground black pepper
  • 1 lemon
    1. In a small bowl mix together 1 tablespoon salt and the paprika. Remove the giblets from the cavity of the chicken and reserve for another use. Using a paper towel, dry the bird well and trim any excess fat. Season the chicken evenly, inside and out, with the salt mixture. Place the chicken on a parchment-lined rimmed baking sheet and refrigerate, uncovered, overnight.
    2. Remove the chicken from the refrigerator 30 minutes before cooking and preheat the oven to 425℉.
    3. Use a paper towel to pat the inside of the chicken dry. Discard the parchment paper and place the chicken, breast side up, in the middle of the baking sheet.
    4. In a large bowl combine the potatoes with 2 tablespoons of the oil, the remaining 1 teaspoon salt, the chopped thyme, and black pepper. Zest the lemon and add the zest to the bowl. Toss well to coat. Spread the potatoes on the rimmed baking sheet around the chicken.
    5. Cut the lemon in half and place the halves inside the cavity of the chicken along with the thyme sprigs. Using butchers’ twine, tie the legs together. Rub the skin of the chicken with the remaining 1 tablespoon olive oil. Roast the chicken until the skin is golden brown and an instant-read thermometer inserted in the thickest part of the thigh reads 160℉, about 1 hour and 10 minutes. Allow the chicken to rest for 20 minutes before carving and serving alongside the potatoes.