Ingredients:

  • 1 whole chicken (3-4 lbs / 1.3-1.8 kg), giblets removed
  • 2 tablespoons (30 ml) olive oil
  • 1 tablespoon (15 ml) kosher salt
  • 1 teaspoon (5 ml) freshly ground black pepper
  • 1 teaspoon (5 ml) garlic powder
  • 1/2 teaspoon (2.5 ml) dried thyme
  • 1 lemon, quartered
  • 1 small yellow onion, quartered
  • 4 sprigs fresh rosemary (optional)

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. Pat the chicken dry with paper towels. This is crucial for crispy skin!
  3. In a small bowl, combine olive oil, salt, pepper, garlic powder, and thyme. Rub the mixture all over the chicken, inside and out.
  4. Place the lemon quarters, onion quarters, and rosemary sprigs (if using) inside the chicken cavity.
  5. Place the chicken breast-side up on the roasting rack (or directly on the baking sheet). Roast for 15 minutes.
  6. Reduce the oven temperature to 375°F (190°C) and continue roasting for 1 hour to 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Basting with pan juices every 20-30 minutes during roasting helps keep the chicken moist.
  7. Remove the chicken from the oven and let it rest, loosely tented with foil, for 20 minutes before carving. This allows the juices to redistribute.
  8. Carve the chicken and serve immediately.