Preheat the Oven: Set your oven to 425°F (220°C) and line a roasting pan with foil or a rack.
Prepare the Chicken: Remove the giblets from the chicken cavity and pat the chicken dry with paper towels to ensure crispy skin.
Season the Chicken: Rub the chicken with olive oil or melted butter, ensuring an even coat. Sprinkle salt, pepper, garlic powder, and dried thyme over the entire chicken, including the cavity.
Stuff the Cavity: Insert the lemon halves, onion quarters, and rosemary sprigs into the chicken cavity for added flavor.
Tie and Place: If desired, truss the chicken legs with kitchen twine for even cooking. Place the chicken breast-side up in the roasting pan.
Roast: Bake the chicken in the preheated oven for approximately 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Rest Before Serving: Let the chicken rest for 10-15 minutes before carving to retain juices and flavor.
Serving and Storage Tips:
Wowzers! I had no idea you can do this in a slow cooker! Delish!
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