Ingredients:

  • 1 whole chicken (about 4-5 pounds / 1.8-2.3 kg), cleaned and patted dry
  • 2 tablespoons olive oil (30 mL)
  • 1 teaspoon salt (5 g)
  • 1 teaspoon freshly ground black pepper (5 g)
  • 1 teaspoon smoked paprika (5 g)
  • 1 tablespoon fresh rosemary, chopped (15 g)
  • 1 tablespoon fresh thyme, chopped (15 g)
  • 4 cloves garlic, smashed
  • 1 cup walnuts, toasted (120 g)
  • 1 cup heavy cream (240 mL)
  • 2 tablespoons lemon juice (30 mL)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped (15 g)
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 425°F (220°C). In a small bowl, combine olive oil, salt, pepper, smoked paprika, rosemary, thyme, and smashed garlic. Rub the mixture all over the chicken.
  2. Place the chicken in a roasting pan and roast for about 1 hour, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for 10-15 minutes before carving.
  3. While the chicken rests, toast walnuts in a dry skillet over medium heat until fragrant, about 5 minutes. In a food processor, combine toasted walnuts, garlic, cream, and lemon juice; blend until smooth.
  4. Taste and adjust seasoning with salt and pepper. Carve the chicken and serve it with a generous drizzle of creamy walnut sauce. Garnish with fresh parsley.