Sunday Roast Chicken

Rub the olive oil or melted butter all over the chicken. In a small bowl, mix the salt, black pepper, garlic powder, paprika, and dried thyme. Sprinkle the seasoning evenly over the entire chicken, including under the skin if possible.

Stuff the cavity with the lemon halves, garlic cloves, and onion quarters. Arrange the carrots and potatoes around the chicken in the roasting pan. Pour the chicken broth into the bottom of the pan.

Roast uncovered for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh and the juices run clear. Baste the chicken once or twice during cooking for extra flavor and crisp skin.

Remove the chicken from the oven and let it rest for 10 to 15 minutes before carving. Serve with the roasted vegetables and spoon some of the pan juices over the top.