Whole Roasted Chicken with Fresh Salad

Preheat the oven to 400°F (200°C).

Rinse the chicken under cold water and pat it dry with paper towels.

In a small bowl, combine salt, pepper, garlic powder, paprika, and dried herbs like thyme, rosemary, and oregano.

Rub the chicken inside and out with the spice mixture, ensuring it is evenly coated.

Place the chicken on a roasting pan and roast in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C). Baste the chicken with its juices every 30 minutes for added moisture.

While the chicken is roasting, prepare the salad by combining mixed greens, cherry tomatoes, cucumber slices, red onion slices, and avocado chunks in a large bowl.

In a separate small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper to make the dressing.

Drizzle the dressing over the salad and toss gently to coat the vegetables.

Once the chicken is fully cooked, remove it from the oven and let it rest for a few minutes before carving.

Serve the whole roasted chicken with a generous portion of the fresh salad.