Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.3-1.8 kg), preferably free-range
  • 2 tablespoons kosher salt (30 ml)
  • 1 tablespoon freshly ground black pepper (15 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1 teaspoon onion powder (5 ml)
  • 1/2 teaspoon dried thyme (2.5 ml)
  • 1 lemon, halved
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 tablespoons olive oil (30 ml)
  • 1 medium onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped

Instructions:

  1. Pat the chicken dry with paper towels. This is crucial.
  2. In a small bowl, combine salt, pepper, garlic powder, onion powder, and dried thyme.
  3. Generously rub the mixture all over the chicken, including under the skin of the breast.
  4. Place the chicken on a wire rack set inside a baking sheet.
  5. Refrigerate uncovered for 24-48 hours.
  6. Remove the chicken from the refrigerator 1 hour before roasting to allow it to come to room temperature.
  7. Preheat oven to 425°F (220°C).
  8. Stuff the cavity with lemon halves, rosemary sprigs, and thyme sprigs.
  9. Tuck the wing tips under the body of the chicken, or truss the legs together with kitchen twine.
  10. Drizzle the chicken with olive oil.
  11. Place onion, carrots, and celery in the bottom of the roasting pan.
  12. Place the chicken on the rack above the vegetables.
  13. Roast for 30 minutes.
  14. Reduce oven temperature to 375°F (190°C).
  15. Continue roasting for 30-45 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Baste with pan juices every 15 minutes.
  16. Remove the chicken from the oven and let it rest for 15 minutes before carving. This helps the juices redistribute, resulting in a more tender and flavourful bird.
  17. Carve and serve with your favourite sides.