Preheat your oven to 375°F (190°C). Prepare a roasting pan by lightly greasing it or lining it with foil for easier cleanup.

Pat the whole chicken dry with paper towels to help the skin crisp up during roasting.

Rub the chicken all over with olive oil. Generously season with salt, black pepper, garlic powder, onion powder, paprika, thyme, and rosemary. Season inside the cavity as well for full flavor.

Tie the legs together with kitchen twine and tuck the wing tips under the body for even cooking and neat presentation.

Place the chicken breast-side up in the roasting pan. Roast for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

Remove from oven and let rest for 10–15 minutes before carving to allow juices to redistribute.

Carve and serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.