Savory Herb Roasted Chicken

1Preheat your oven to 200°C (400°F).

2Rinse the chicken (1 kg) under cold water and pat it dry with paper towels.

3In a small bowl, mix together the olive oil (2 tablespoons), salt (1 tablespoon), black pepper (1 teaspoon), garlic powder (1 tablespoon), onion powder (1 tablespoon), thyme, and rosemary to create a herb paste.

4Rub the herb paste all over the chicken (1 kg), making sure to get it under the skin for maximum flavor.

5Stuff the cavity of the chicken (1 kg) with the halved lemon (1) and crushed garlic (4 cloves) cloves.

6Place the chicken (1 kg) in a roasting pan and pour the chicken broth (1 cup) around it to keep it moist during cooking.

7Roast the chicken (1 kg) in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 75°C (165°F) and the juices run clear when pierced.

8Baste the chicken (1 kg) with the pan juices halfway through cooking to enhance flavor and moisture.

9Once cooked, remove the chicken (1 kg) from the oven and let it rest for 10-15 minutes before carving to allow the juices to redistribute.