1. Prepare the Chicken

• Remove the chicken from the fridge 30 minutes before roasting
• Pat the chicken dry inside and out with paper towels to help the skin crisp
• Remove giblets from the cavity if present

2. Preheat the Oven

• Preheat your oven to 425°F (220°C)
• Place a rack in the center position of the oven

3. Season the Chicken

• In a small bowl, mix olive oil or butter with salt, pepper, garlic powder, onion powder, and paprika
• Rub the mixture all over the chicken, including under the skin and inside the cavity
• Stuff the cavity with lemon halves, onion quarters, smashed garlic, and herbs if using

4. Truss the Chicken (Optional)

• Tie the legs together with kitchen twine to ensure even cooking
• Tuck the wing tips under the body to prevent burning

5. Prepare the Roasting Pan

• Place a wire rack in a roasting pan or use a bed of chopped vegetables (carrots, onions, potatoes) as a natural roasting rack
• Set the seasoned chicken on top, breast side up

6. Roast the Chicken

• Roast for 1 hour to 1 hour 20 minutes, depending on the size of the bird
• Baste the chicken with pan juices halfway through cooking for extra flavor
• Roast until the internal temperature in the thickest part of the thigh reaches 165°F (74°C)

7. Rest the Chicken

• Remove the chicken from the oven and loosely tent with foil
• Let rest for 15 minutes to allow juices to redistribute
• Do not skip this step — it ensures moist, flavorful meat

8. Carve and Serve

• Transfer chicken to a cutting board
• Carve the chicken by removing legs, thighs, wings, and breast meat
• Serve warm with your favorite side dishes and garnishes