Cooking Instructions:

Preheat your oven to 425°F (220°C). Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes before cooking, which helps it cook evenly.

Pat the chicken dry with paper towels. This step is essential for achieving crispy skin. Rub the olive oil all over the chicken, ensuring it's well coated.

In a small bowl, combine the salt, black pepper, garlic powder, and dried thyme. Season the chicken generously with this mixture, including the inside cavity.

Stuff the cavity of the chicken with the halved lemon and crushed garlic cloves. These will infuse the meat with flavor as it roasts.

Place the chicken breast-side up in a roasting pan or on a baking sheet. Roast in the preheated oven for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) when measured at the thickest part of the thigh.

Once done, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This resting period allows the juices to redistribute, ensuring a moist and tender chicken.

For the best results, remember to use a meat thermometer to check the doneness of the chicken.

Additionally, feel free to add root vegetables like carrots, potatoes, or onions to the roasting pan for a complete one-pan meal. They'll absorb the delicious juices from the chicken as it cooks, creating a flavorful side dish.