Prep the Chicken: Remove the chicken from its packaging and pat it thoroughly dry with paper towels – this is key for crispy skin! Remove any giblets from the cavity.
Season: In a small bowl, mix olive oil, dried herbs, garlic powder, onion powder (if using), salt, and pepper. Rub this mixture all over the chicken, making sure to get under the skin of the breast if possible for extra flavor.
Stuff & Truss (Optional but recommended): Place the lemon halves, onion quarters, and fresh herb sprigs inside the chicken cavity. Using kitchen twine, tie the legs together and tuck the wings under the body. Trussing helps the chicken cook more evenly and keeps its shape.
Roast: Place the chicken on a wire rack set inside a roasting pan. Preheat your oven to 200°C (400°F). Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 74°C (165°F). The skin should be golden brown and crispy.
Rest: Once cooked, remove the chicken from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a tender and moist result.
Carve & Serve: Carve the chicken and serve immediately with your favorite sides!
Enjoy your perfectly roasted chicken!
