Step-by-step guide:
1. Preheat your oven to 425°F (because who has time for a slow cook?).
2. Remove the chicken from its packaging and rinse it thoroughly under cold water. Pat dry with paper towels, because nobody likes soggy skin.
3. Season that bird like you mean business! Sprinkle salt, pepper, and garlic powder all over that sucker until your fingers are numb. Don’t be afraid to get creative add some paprika or cumin if you want to spice things up (pun intended).
4. Drizzle olive oil on the chicken, making sure it gets into every nook and cranny. This will help keep the skin crispy and prevent it from drying out in the oven.
5. Cut a lemon in half and squeeze some juice over the chicken (because who doesn’t love a little citrusy tang?). You can also stuff the cavity with the other half of the lemon if you want to add even more flavor.
6. Place the chicken on a roasting pan with a rack, because nobody wants soggy bottoms. If you don’t have a rack, just use some foil or parchment paper to create one (because who has time for fancy kitchen gadgets?).
7. Roast that bird in the oven for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (as measured by a meat thermometer because nobody wants undercooked chicken). If you don’t have a meat thermometer, just cut into the thickest part of the thigh to make sure it’s cooked through.
8. Baste the chicken with its own juices every 20 minutes or so (because who doesn’t love a little self-love?), using a basting brush if you have one (but don’t worry, your fingers will do just fine).
9. Once the chicken is done, let it rest for at least 10 minutes before carving (because nobody wants to burn their tongue on hot chicken). This will also help redistribute the juices and make sure everything stays nice and moist.
10. Serve with your favorite sides (because who doesn’t love a little variety?), such as mashed potatoes, roasted vegetables, or stuffing (if you’re feeling fancy). And don’t forget to save some leftovers for chicken salad sandwiches the next day!
Congratulations you just roasted your own chicken like a pro! Enjoy.