Preheat your oven to 350°F (175°C). This temperature is ideal for roasting, ensuring the chicken cooks evenly.
In a small bowl, mix together the onion powder, garlic powder, smoked paprika, salt, and pepper. This blend will serve as your flavorful rub.
Using paper towels, pat the chicken dry. This step is essential because it helps the spice rub adhere to the skin, allowing for that crispy texture we all love.
If desired, trim the wing tips off the chicken for presentation. It’s entirely optional but can make carving easier later.
Use your hands to generously coat the chicken with the spice mixture, ensuring you get it inside the cavity as well. Don’t be shy; really get in there!
If you prefer an extra crispy skin, you can rub a bit of olive oil over the chicken, but it's not necessary since the high temperature will crisp it up nicely on its own.
If you'd like to roast vegetables alongside, now's the time to add potato wedges or other veggies to the roasting pan. Onions cut in quarters and carrots work wonderfully.
Place the chicken in a roasting pan on a roasting rack and bake for approximately 20 minutes per pound. This ensures even cooking.
About 20 minutes before it’s done, increase the oven’s temperature to 450°F (232°C). This final blast of heat will give the skin a beautiful crispy finish.
Once cooked, let the chicken rest for 10 to 15 minutes. This step is crucial as it allows the juices to redistribute, ensuring a moist and tender result when carving.
Carve the chicken, serve, and enjoy your delicious homemade Roast Chicken!
