Step 1: Begin by removing the chicken from its packaging. Take out the giblets and neck from the cavity. Pat the entire chicken, inside and out, thoroughly dry with paper towels. This step is critical for crispy skin.
Step 2: In a small bowl, combine your chosen seasonings: 1 tablespoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary. Mix well.
Step 3: Place the dried chicken on a cutting board or a clean work surface. If using softened butter, gently rub it all over the chicken, under the skin (especially over the breast meat) and on top of the skin. If using olive oil, drizzle it evenly and rub to coat.
Step 4: Generously sprinkle the seasoning mix over the entire chicken, ensuring all surfaces are covered. Don’t forget to season the cavity lightly too. For extra flavor, place a few lemon wedges, garlic cloves, and sprigs of fresh rosemary and thyme inside the cavity.
Step 5: (Optional but recommended for even cooking): Truss the chicken. Using kitchen twine, tie the legs together, then bring the wings underneath the body, tucking them in tightly. This helps the chicken cook more evenly and prevents the wing tips from burning.
Step 6: Preheat your oven to 425°F (220°C). Place the seasoned and trussed chicken on a roasting rack set inside a shallow roasting pan.
Step 7: Roast the chicken at 425°F (220°C) for 15-20 minutes, until the skin begins to turn golden brown. This initial high heat blast helps crisp the skin beautifully.
Step 8: Reduce the oven temperature to 375°F (190°C). Continue roasting for another 60-90 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching the bone) registers 165°F (74°C).
Step 9: During the last 30 minutes of cooking, you can baste the chicken every 15 minutes with the pan juices for extra flavor and moisture. However, for maximum crispiness of the skin, you can skip basting.
Step 10: Once the chicken reaches the internal temperature of 165°F (74°C), carefully remove it from the oven. Transfer the chicken to a clean cutting board and tent loosely with aluminum foil. Let it rest for at least 15-20 minutes.
Step 11: Carve your perfectly roasted chicken and serve warm. Enjoy!