Ingredients:

  • 1 whole chicken (3-4 lbs / 1.4-1.8 kg), preferably organic
  • 1 tablespoon olive oil (15 ml)
  • 2 teaspoons kosher salt (10 g)
  • 1 teaspoon black pepper (5 g)
  • 1 tablespoon garlic powder (8 g)
  • 1 tablespoon onion powder (8 g)
  • 1 tablespoon paprika (8 g)
  • 2 teaspoons dried thyme (3 g)
  • 1 teaspoon dried rosemary (1 g)
  • 1 lemon, cut into wedges
  • 2 tablespoons unsalted butter (30 g)
  • 2 tablespoons all-purpose flour (16 g)
  • 2 cups chicken broth (475 ml)

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Pat the chicken dry with paper towels.
  3. Rub the chicken with olive oil, ensuring it covers the entire surface.
  4. In a small bowl, combine salt, pepper, garlic powder, onion powder, paprika, thyme, and rosemary.
  5. Season the chicken generously with the spice blend, rubbing it inside and out.
  6. Place lemon wedges inside the cavity of the chicken.
  7. Truss the legs with kitchen twine for even cooking.
  8. Place the chicken breast-side up in a roasting pan.
  9. Roast in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
  10. Let the chicken rest for 10-15 minutes before carving.