Instructions

• Preheat the oven to 300°F (150°C). Fit a roasting pan with a baking rack and pour 1–2 cups of tap water into the bottom of the pan so the bottom is just covered.
• In a small bowl, whisk together 1 tablespoon kosher salt, 2 teaspoons pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, 1 teaspoon dried thyme leaves (not ground thyme), and 1/8 teaspoon cayenne pepper.
• Remove any gizzards from the chicken cavity (if present) and pat the 3–4 pound chicken dry with paper towels.
• Brush the chicken skin all over with 2 tablespoons canola oil or melted butter.
• Sprinkle the prepared seasoning mixture evenly over the chicken on all sides, rubbing the spices into the skin so they adhere.
• Place the whole chicken, breast side down, on the rack in the roasting pan. If using an oven-safe digital thermometer, insert the probe into the thickest part of the thigh, taking care not to touch bone.
• Roast in the preheated oven until the thermometer in the thigh reads 162–165°F (72–74°C). A 3–4 pound chicken will typically take about 2½ to 3 hours. If you do not have an oven-safe thermometer, roast for 2 hours 15 minutes, then check the temperature with an instant-read thermometer and continue checking every 10–15 minutes until the thigh reaches 162–165°F (72–74°C).
• Remove the chicken from the oven, tent it loosely with foil, and let it rest 10–20 minutes. During resting the internal temperature will rise to 165°F (74°C) and the juices will redistribute.
• Carve and serve the whole chicken, or shred, chop, or slice the meat for use in other recipes.