Savory Herb-Infused Roasted Chicken with Aromatic Spices

1Preheat your oven to 425°F (220°C).

2Rinse the whole chicken 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), dried thyme (1 tablespoon), dried rosemary (1 tablespoon), and dried oregano (1 tablespoon) to create a herb-infused paste.

4Rub the herb-infused paste all over the chicken, making sure to get it under the skin and inside the cavity for maximum flavor.

5Stuff the cavity of the chicken with the halved lemon (1), quartered onion (1), and smashed garlic (4 cloves) cloves.

6Place the chicken breast-side up on a roasting rack in a roasting pan.

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

8Baste the chicken with the pan juices halfway through cooking to keep it moist and flavorful.

9Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.

10Garnish with fresh herbs before serving.