Instructions

1. 1

   Preheat oven to 425°F (220°C). Line roasting pan with foil and place roasting rack inside.

2. 2

   Remove chicken from packaging and giblets from cavity. Pat chicken thoroughly dry inside and out with paper towels.

3. 3

   Combine olive oil, smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper in small bowl to form paste.

4. 4

   Rub spice paste all over chicken, including under skin over breast and thighs.

5. 5

   Stuff cavity with halved lemon, garlic head, onion wedges, and optional fresh herbs.

6. 6

   Place chicken breast-side up on roasting rack in preheated oven.

7. 7

   Roast at 425°F (220°C) for 20-25 minutes to crisp skin.

8. 8

   Reduce temperature to 375°F (190°C) and continue roasting for 40-50 minutes until internal temperature reaches 165°F (74°C) in thickest part of thigh.

9. 9

   Remove chicken from oven, tent loosely with foil, and let rest for 10-15 minutes.

10. 10

    Carve and serve immediately with side dishes.