1 whole chicken (about 4–5 lbs)

2 tablespoons olive oil or melted butter

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 lemon, halved

4 cloves garlic, smashed

1 small onion, quartered

2 sprigs fresh rosemary (optional)

Preheat the oven to 425°F (220°C).
Pat the chicken dry with paper towels and place it in a roasting pan or cast-iron skillet.
Rub olive oil or melted butter all over the chicken, including under the skin for extra flavor.
Mix salt, pepper, garlic powder, onion powder, paprika, thyme, and dried rosemary in a small bowl. Sprinkle the seasoning blend evenly over the chicken.
Stuff the cavity with lemon halves, garlic cloves, onion, and fresh rosemary if using.
Tie the legs together with kitchen twine to ensure even cooking.
Roast for about 1 hour and 15 minutes, or until the internal temperature at the thickest part of the thigh reaches 165°F (75°C).
Baste halfway through cooking for extra moisture.
Rest the chicken for 10-15 minutes before carving.
Serve with your choice of side dishes like roasted vegetables or mashed potatoes.

Make sure the chicken is completely dry before roasting to ensure crispy skin.

You can use fresh herbs instead of dried, adjusting the quantity accordingly.

Basting the chicken halfway through cooking keeps it juicy.

Let the chicken rest before carving to lock in moisture.