Remove the chicken from its packaging and pat it dry thoroughly with paper towels. This step is key to getting crispy skin.
Let the chicken sit at room temperature for about 20–30 minutes before cooking.
In a small bowl, mix all your spices. Rub the chicken all over with olive oil or butter, then coat it evenly with the seasoning mix.
Make sure you get under the wings, inside the cavity, and under the skin (if you can gently loosen it)
Tie the legs together with kitchen twine and tuck the wings under the body. This helps the chicken cook evenly and keeps it juicy.
Preheat your oven to 425°F (220°C).
Place the chicken on a rack in a roasting pan (or directly in a cast iron skillet). Roast uncovered for about 1 hour to 1 hour 20 minutes, depending on size.
Baste once or twice during cooking for extra flavor, plus rotate your pan halfway through for even browning
Your chicken is ready when:Internal temperature reaches 165°F (74°C) in the thickest partJuices run clearSkin is golden and crispy Let the chicken rest for 10–15 minutes before carving. This locks in the juices and makes the meat tender.