Seasoned Roasted Chicken

Preheat the oven to 425°F (220°C).

Remove the chicken from refrigeration 15 minutes before cooking to allow it to reach room temperature. Pat the skin dry with paper towels to ensure even browning.

Lightly spray a roasting pan or baking sheet with nonstick cooking spray. Place the chicken breast-side up in the pan.

Rub the chicken generously inside and out with olive oil, using approximately half the oil for the exterior and the remainder for the cavity. This promotes even browning and keeps the meat moist.

Sprinkle the chicken seasoning evenly over the entire exterior and inside the cavity, working it gently into the skin and any crevices. Use the full amount of seasoning for bold, well-distributed flavor.

Roast the chicken in the preheated oven at 425°F for 15 minutes to brown the exterior and develop color.

Reduce the oven temperature to 375°F (190°C) and continue roasting for 50 to 60 minutes, until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh without touching bone.

Remove the chicken from the oven and let it rest for 5 to 10 minutes before carving. This allows the juices to redistribute throughout the meat, keeping it tender and moist.

Carve the chicken into breasts, thighs, legs, and wings, then serve on a platter. Drizzle any pan juices over the meat if desired.