Preheat your oven to 425°F and position the rack in the middle. Remove the chicken from refrigeration 30 minutes before cooking to ensure it reaches room temperature throughout.

In a small bowl, combine softened butter, minced garlic, rosemary, thyme, paprika, salt, black pepper, garlic powder, and oregano. Mix thoroughly until the herbs are evenly distributed and the mixture resembles wet sand.

Pat your chicken completely dry using paper towels, then place it breast-side up in a roasting pan. Rub the garlic herb butter under the skin and all over the exterior, making sure to coat every surface generously.

Stuff the cavity with lemon halves and quartered onion, then tie the legs together with kitchen twine. Pour chicken broth into the bottom of the pan and drizzle the bird with olive oil for extra crispiness.

Roast at 425°F for 20 minutes, then reduce heat to 375°F and continue roasting for 50-60 minutes until the internal temperature reaches 165°F at the thickest thigh. Mia loves checking the temperature with an instant-read thermometer to guarantee perfectly cooked cozy garlic roasted whole chicken recipe every time.

Remove from oven and tent loosely with foil, allowing the bird to rest for 10 minutes before carving. This resting period redistributes juices throughout the meat, ensuring maximum tenderness.

While resting, strain the pan drippings into a saucepan and skim any excess fat from the surface. Simmer gently and serve alongside your carved chicken for an incredible natural gravy.