Ingredients:

  • 1 whole chicken (3.5 to 4.5 pounds / 1.6 to 2 kg)
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon kosher salt (15 g)
  • 1 teaspoon black pepper (5 g)
  • 1 tablespoon dried rosemary (10 g) or 2 tablespoons fresh, chopped
  • 1 tablespoon garlic powder (10 g)
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 onion, quartered
  • 1 lemon, quartered
  • 4 cloves garlic, smashed
  • Fresh herbs (thyme or parsley, optional for garnish)

Instructions:

  1. Pat the chicken dry with paper towels. Place the chicken in a large roasting pan or directly in the roaster oven.
  2. In a small bowl, combine olive oil, salt, pepper, rosemary, garlic powder, lemon zest, and juice. Rub the mixture all over the chicken, including under the skin for enhanced flavour.
  3. Stuff the cavity with the quartered onion, lemon, and smashed garlic. Optional: Add fresh herbs if desired.
  4. Preheat your roaster oven to 375°F (190°C).
  5. Place the chicken in the preheated roaster oven. Roast for approximately 1 hour and 45 minutes, or until the internal temperature reaches 165°F (75°C).
  6. Halfway through the cooking time, baste the chicken with its juices for extra moisture.
  7. Once done, let the chicken rest for 10-15 minutes before carving to retain juices.
  8. Carve the chicken and arrange it on a platter. Garnish with fresh herbs if desired.