Ingredients:
– 1 whole chicken (about 4-5 pounds)
– 2 tablespoons olive oil
– 2 teaspoons salt
– 1 teaspoon black pepper
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon paprika
– 1 teaspoon dried thyme
– 1 lemon, halved
– 4 cloves garlic, crushed
– 1 bunch fresh thyme
– 1 bunch fresh rosemary
– 1 bunch fresh parsley
Instructions:
1. Prepare the Oven:
– Preheat your oven to 425°F (220°C).
2. Prepare the Chicken:
– Remove the giblets from the chicken cavity, if any.
– Pat the chicken dry with paper towels. Drying the skin helps it get crispy.
3. Season the Chicken:
– In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, paprika, and dried thyme.
– Rub the olive oil all over the chicken, making sure to coat it evenly.
– Sprinkle the seasoning mixture over the chicken, rubbing it into the skin.
4. Stuff the Chicken:
– Stuff the cavity of the chicken with the lemon halves, crushed garlic cloves, and fresh thyme, rosemary, and parsley.
5. Truss the Chicken:
– Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken. This helps the chicken cook evenly.
6. Roast the Chicken:
– Place the chicken on a rack in a roasting pan.
– Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) when measured at the thickest part of the thigh. The skin should be golden brown and crispy.
7. Rest the Chicken:
– Remove the chicken from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute, making the chicken moist and flavorful.
8. Carve and Serve:
– Carve the chicken into pieces and serve.
