Golden, crackly skin gives way to juicy, well-seasoned meat in this whole roasted chicken, rubbed inside and out with a smoky-savory blend of paprika, garlic, onion, thyme, and a touch of cayenne for warmth. Fresh lemon, smashed garlic, and thyme sprigs steam inside the cavity as it roasts, perfuming the meat from the inside out, while a drizzle of olive oil helps the skin turn deeply golden and crisp. The whole thing comes together with pantry staples and a hot oven — no brining, no fuss, just a well-rested bird ready to carve. It's the kind of simple, herb-forward roast that pairs beautifully with a big salad, grilled vegetables, or a grain bowl, making it a natural fit for a Mediterranean-style spread. Easy enough for a weeknight but impressive enough for company, this is a reliable centerpiece to build a wholesome, plant-forward plate around.
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Position an oven rack in the lower-middle position and preheat the oven to 425°F (220°C). Set a wire rack inside a roasting pan or large oven-safe skillet.
In a small bowl, combine the kosher salt, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, black pepper, and cayenne pepper. Stir until evenly mixed.
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