Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.3-1.8 kg)
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon (5 ml) kosher salt
  • 1/2 teaspoon (2.5 ml) black pepper, freshly ground
  • 1 teaspoon (5 ml) dried thyme
  • 1/2 teaspoon (2.5 ml) dried rosemary
  • 1/4 teaspoon (1.25 ml) garlic powder
  • 1 lemon, quartered
  • 1 onion, quartered

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Pat the chicken dry with paper towels. This ensures crispy skin.
  3. In a small bowl, combine olive oil, salt, pepper, thyme, rosemary, and garlic powder. Rub the mixture all over the chicken, inside and out.
  4. Place lemon quarters and onion quarters inside the chicken cavity.
  5. Place the chicken in a roasting pan, breast-side up. Roast for 45 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, avoiding the bone.
  6. Remove from oven and let rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavourful bird.