Ingredients:

  • 4½ lb whole chicken
  • 2 tbsp extra virgin olive oil
  • 1 tbsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 lemon, halved
  • 1 head of garlic, halved crosswise
  • 1 small yellow onion, quartered
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Remove the chicken from packaging and pat the skin extremely dry with paper towels to ensure crispiness.
  3. Rub 2 tbsp extra virgin olive oil over the entire exterior of the chicken.
  4. In a small bowl, combine 1 tbsp kosher salt, 1 tsp cracked black pepper, 1 tsp smoked paprika, and 1 tsp dried thyme; sprinkle the mixture evenly over the skin, massaging it in.
  5. Place the lemon halves, halved garlic head, quartered yellow onion, 3 sprigs fresh rosemary, and 3 sprigs fresh thyme inside the chicken cavity.
  6. Place the chicken on a rack inside a roasting pan and roast at 425°F (220°C) for 20 minutes.
  7. Lower the oven temperature to 375°F (190°C) and continue roasting for 60-70 minutes.
  8. Insert a meat thermometer into the thickest part of the thigh without hitting the bone; remove the chicken from the oven when it reaches an internal temperature of 165°F (74°C).
  9. Transfer the chicken to a carving board and let it rest for 15-20 minutes before carving to allow juices to redistribute.