Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 tbsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 whole chicken (4 lbs)
  • 1 lemon, halved
  • 1 medium yellow onion, quartered
  • 4 cloves garlic, smashed
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme

Instructions:

  1. Preheat the oven to 425°F (218°C). Remove the chicken from the fridge 30 minutes prior to bring it closer to room temperature. Use paper towels to pat the skin completely dry, including the cavity.
  2. Combine the olive oil, kosher salt, black pepper, garlic powder, and smoked paprika into a paste. Massage this mixture thoroughly over the skin and inside the cavity.
  3. Stuff the halved lemon, quartered onion, smashed garlic, fresh rosemary, and fresh thyme into the chicken cavity.
  4. Place the chicken breast-side up in a roasting pan or heavy cast-iron skillet. Roast for 1 hour 15 to 20 minutes, or until the internal temperature of the thickest part of the breast reaches 160°F (71°C).
  5. Transfer the chicken to a carving board. Tent loosely with foil and let it rest undisturbed for 15 minutes to allow the internal temperature to reach 165°F (74°C) and juices to redistribute.