Ingredients:

  • 1 whole chicken (5-6 lbs), air-chilled preferred
  • 2 tbsp kosher salt
  • 1 tsp smoked paprika
  • 1 tsp black pepper, freshly cracked
  • 1 tsp garlic powder
  • 4 tbsp unsalted butter, softened
  • 1 large fresh lemon, halved
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1 head garlic, sliced crosswise

Instructions:

  1. Pat the chicken extremely dry with paper towels. For best results, apply kosher salt and leave uncovered in the refrigerator for 12–24 hours to dry-brine.
  2. Stuff the chicken cavity with lemon halves, the sliced garlic head, rosemary, and thyme sprigs. Use kitchen twine to truss the bird for even cooking.
  3. Carefully rub softened unsalted butter underneath the breast skin and generously over the entire exterior of the bird.
  4. Preheat the electric roaster oven to its highest setting, typically 450°F (230°C).
  5. Place the chicken on the roasting rack breast-side up. Lower the rack into the roaster and cover immediately. Roast at high heat for 20 minutes to sear the skin.
  6. After the initial 20-minute sear, continue roasting (adjusting temperature if necessary per roaster manufacturer guidelines) until the internal temperature reaches 165°F in the breast and 175°F in the thighs, totaling approximately 1 hour 30 minutes of cook time.