1-Getting started: Getting started with roasted chicken begins with the right setup, making the process smooth and enjoyable. Preheat your oven to 425°F (220°C) to lock in that crispy skin we all love. This high heat helps render the fat and brown the exterior while keeping the inside juicy, a key step for any roasted chicken recipe.

2-Prepare the chicken: Prepare the chicken by removing the giblets, rinsing it inside and out, and patting it dry to remove excess moisture. This step ensures the skin crisps up nicely. Place the chicken in a roasting pan, then season the inside cavity liberally with kosher salt and black pepper for a flavorful base.

3-Stuff and season: Stuff the cavity with the bunch of fresh thyme, lemon halves, and garlic head halves to infuse the meat with aromatic goodness. Brush the outside of the chicken with 2 tablespoons melted butter and season generously with more salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body for even cooking it’s a simple trick that makes a big difference in your roasted chicken.

4-Roast the chicken: Scatter the thickly sliced Spanish onion around the chicken in the roasting pan for added flavor and moisture. Roast the chicken for about 1 hour and 30 minutes, or until the juices run clear when you cut between the leg and thigh, ensuring it’s fully cooked. For dietary tweaks, like using gluten-free options, adjust seasonings as needed to fit everyone’s needs.

5-Rest the chicken and prepare the gravy: Once done, remove the chicken from the oven, cover it loosely with foil, and let it rest for a bit to keep the juices in place. For the gravy, take out most of the fat from the pan but save 2 tablespoons. Put the pan on high heat, add 1 cup chicken stock, and reduce it for 5 minutes while scraping up the tasty bits from the bottom.

6-Make the gravy: Mix the reserved 2 tablespoons fat with 2 tablespoons all-purpose flour in a small bowl, then add it to the pan. Bring everything to a boil and cook until it thickens, then strain and season to taste. Finally, carve the chicken and serve it with the warm gravy, turning your roasted chicken into a complete meal that’s hard to beat.