– 1 whole chicken (about 4 lbs) – 2 tablespoons olive oil – 1 teaspoon salt – 1/2 teaspoon black pepper – 1 teaspoon garlic powder – 1 teaspoon paprika – 1 lemon, halved – 4 garlic cloves, smashed – Fresh herbs (thyme, rosemary, or parsley)
Preheat oven to 425°F (220°C). Remove giblets from the chicken and pat it dry with paper towels for crispy skin when roasting.
Rub the chicken all over with olive oil. This helps the seasoning stick and gives the skin a golden, crispy finish after baking.
Season the chicken evenly with salt, pepper, garlic powder, and paprika. Don’t forget to season inside the cavity for full flavor.
Stuff the chicken cavity with halved lemon, smashed garlic cloves, and a few sprigs of fresh herbs to add a zesty, aromatic flavor.
Tie the legs together with kitchen twine and tuck the wing tips under the body to keep the chicken compact and roast evenly.
Place the chicken breast-side up on a roasting rack in a pan. Roast for about 1 hour 15 minutes or until juices run clear when pierced.
Let the chicken rest for 10–15 minutes before carving. This allows the juices to redistribute, making the meat moist and flavorful.