Ingredients

For the Chicken:
1 whole chicken (about 3.5 to 4 lbs / 1.6 to 1.8 kg)
2 tsp kosher salt (or sea salt)
1 tsp freshly ground black pepper
2 tbsp olive oil or softened butter
1 tsp garlic powder (optional)
1 tsp paprika or smoked paprika
1 lemon, halved
4 garlic cloves, smashed
A few sprigs of fresh herbs (thyme, rosemary, parsley, or sage)

Optional for the Roasting Pan:
1 onion, quartered
2 carrots, chopped
2 celery stalks, chopped
A splash of chicken stock, wine, or water (to keep drippings from burning)

Directions

Pat the chicken completely dry with paper towels — especially the skin (dry skin = crispy skin).

Season generously inside and out with salt and pepper.

Mix oil or butter with garlic powder and paprika. Rub all over the chicken, including under the skin if you like.

Stuff the cavity with lemon halves, garlic cloves, and herbs.

You can tie the legs together with kitchen twine for even cooking, but it’s optional.

Let the seasoned chicken sit at room temperature for 30–45 minutes to promote even cooking and crispier skin.

Preheat oven to 425°F (220°C).

Place onion, carrots, and celery (if using) in a roasting pan or oven-safe skillet.

Place the chicken breast-side up on top of the veggies or on a rack if using.

Roast uncovered for 1 hour to 1 hour 15 minutes, or until:

Internal temp reaches 165°F (75°C) in the thickest part of the thigh,

Or juices run clear when you pierce between the thigh and breast.

Remove from oven and let rest 10–15 minutes before carving. This locks in juices and keeps the meat tender.

Carve and serve with pan juices and roasted veggies — or your sides of choice.