Method

1. 1220°C

   Preheat your oven to 425°F. Pat the chicken dry with paper towels to ensure crispy skin.

2. 2

   Season the bird evenly with salt and black pepper, including the cavity. Rub the skin with olive oil. Slice the lemon into quarters and place them inside the cavity.

3. 31h220°C

   Place the chicken on a rack in a roasting pan and roast until a thermometer inserted into the thickest part of the thigh, without touching bone, reaches 165°F (74°C).

4. 4

   In a small bowl, whisk together the barbecue sauce, apple cider vinegar, and smoked paprika.

5. 515 min220°C

   Brush the glaze generously over the chicken. Return to the oven and continue roasting until the glaze is caramelized and the internal temperature reaches 165°F.

6. 615 min

   Remove from the oven and let the chicken rest on a cutting board for at least 15 minutes before carving to retain moisture.