Ingredients:

  • 1 whole chicken (about 4-5 pounds or 1.8-2.3 kg)
  • 1 tablespoon kosher salt (15 g)
  • 1 teaspoon black pepper (5 g)
  • 1 tablespoon olive oil (15 ml)
  • 2 teaspoons garlic powder (8 g)
  • 1 teaspoon onion powder (4 g)
  • 1 teaspoon dried thyme (1 g)
  • 1 lemon, halved
  • Fresh herbs (optional, e.g., rosemary or parsley, for stuffing)
  • 1 cup chicken broth (240 ml)
  • 1 tablespoon butter (14 g)
  • 1 tablespoon all-purpose flour (8 g)

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Rinse the chicken and pat dry with paper towels.
  3. Season the inside cavity with salt and pepper, then stuff with lemon halves and optional fresh herbs.
  4. Rub the outside of the chicken with olive oil and season with salt, pepper, garlic powder, onion powder, and thyme.
  5. Truss the legs together with kitchen twine for even cooking, if desired.
  6. Place the chicken breast-side up in the roasting pan and roast for 50-60 minutes.
  7. Check that the skin is golden brown and the internal temperature reaches 165°F (75°C).
  8. Remove from oven and let the chicken rest for 10-15 minutes before carving.
  9. In a small saucepan, combine chicken broth, butter, and flour over medium heat, whisking until smooth, to create a simple sauce.