Perfectly Roasted Whole Chicken

Steps

1. 1
   Preheat oven to 425°F. Place a roasting rack in a pan, then elevate it by setting quartered onion and chopped garlic pieces underneath so the chicken sits up and away from the bottom.
2. 2
   Prepare the herb butter: mix softened butter with finely crushed dried rosemary, a pinch of salt, and black pepper.
3. 3
   Make the dry spice rub: combine 1 tsp each of granulated garlic, granulated onion, paprika, and rosemary, plus about 1-2 tsp salt and 1/2 tsp black pepper.
4. 4
   Clean the chicken thoroughly, ensuring all innards are removed, then pat it completely dry inside and out with paper towels.
5. 5
   Season the inside cavity with salt, then place half a lemon inside.
6. 6
   Carefully loosen the skin covering the breast and thighs, then gently insert the herb butter mixture under the skin using a spoon to help push it evenly throughout, allowing it to self-baste the meat as it cooks.
7. 7
   Tie the chicken legs together with kitchen twine to help it cook evenly and maintain its shape.
8. 8
   Massage the chicken generously with olive oil, then sprinkle the spice rub all over, pressing it in gently to ensure even coverage. Tuck the wings under the body.
9. 9
   Pour white wine and chicken stock into the bottom of the roasting pan (being careful not to pour over the chicken) to create a pan sauce.
10. 10
    Roast the chicken at 425°F for 30 minutes, then reduce the oven temperature to 350°F and continue roasting for 1 to 1.5 hours until the internal temperature reaches 170°F when tested in the thickest part of the thigh (without touching bone).
11. 11
    Remove the roasted chicken from the oven and let it rest for 10-15 minutes before carving, allowing the juices to redistribute and ensuring tender, juicy meat.
12. 12
    Collect the pan drippings to serve as a sauce alongside the chicken. For a thicker gravy, heat the drippings in a saucepan, bring to a boil, then whisk in a cornstarch slurry (2 tsp cornstarch mixed with 2 tbsp water) to thicken. Season with salt if needed and finish with a squeeze of lemon juice.
13. 13
    Carve the rested chicken by first removing the legs and thighs, then the wings, and finally the breasts. Drizzle the pan juices over the carved chicken and any sides like rice or vegetables.