1 Whole chicken, about 4 lbs
3 tbsp Olive oil
2 tsp Herbes de Prevence
1 tsp Paprika
1/2 tsp Ground black pepper
1 Lemon, finely zested
1 Garlic clove, finely grated
1 tbsp Kosher salt
Position a rack in the lower third of the oven and move or remove the racks above it to make sure there is enough room for the chicken to roast upright. Preheat the oven to 425 F.
Line a small roasting pan with foil. Open the can of rosé and pour off about 1/4 cup of the wine from the can. Punch more holes into the top of the can with the pointed end of a bottle opener. Place the can in the middle of the roasting pan.
Stir together the olive oil, herbes de provence, paprika, black pepper, lemon zest, and garlic in a small bowl; set aside. Pat the chicken dry inside and out with a paper towel. Season the chicken all over with the measured amount of salt, including the cavity, and then rub the herb-spice mixture all over the chicken, including the cavity as well.
Slide the cavity of the chicken over the can of rose so that the chicken is sitting upright on the can. Carefully transfer to the oven with the back of the chicken facing the back of the oven. Roast until an instant read thermometer reads 170 F when inserted in the thickest part of the thigh (being careful not to touch a bone), 50 minutes to 1 hour.
Carefully pull the chicken off the can using 2 wads of paper towels and transfer to a cutting board. Let the chicken rest for 15 to 20 minutes before carving.
Prep Time: 15 minutes
Cook Time: 50-60 minutes