Savory Garlic and Herb Roasted Chicken

1.Preheat your oven to 425°F (220°C).

2.In a mixing bowl, combine the olive oil, minced garlic, chopped rosemary, thyme, parsley, lemon zest, lemon juice, salt, black pepper, paprika, and onion powder to create the marinade.

3.Rinse the chicken under cold water and pat it dry with paper towels. This helps the skin get crispy during roasting.

4.Place the chicken in a large bowl or a resealable plastic bag. Pour the marinade over the chicken, ensuring it is well coated both inside and out. If using a bag, seal it and massage the marinade into the chicken. Let it marinate in the refrigerator for at least 1 hour, preferably overnight for maximum flavor.

5.Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes before roasting. This helps it cook evenly.

6.Place the marinated chicken on a roasting pan or a baking dish, breast side up. Tuck the wing tips under the body to prevent burning.

7.Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) when checked at the thickest part of the thigh. Baste the chicken with the pan juices halfway through cooking for extra flavor and moisture.

8.Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a moist chicken.

9.Carve the chicken and serve it with your favorite sides, drizzling some of the pan juices over the top for added flavor.