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1
Remove the giblets from chicken; discard or save for another use.
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2
If you like, rinse the chicken thoroughly on outside as well as inside the body and neck cavities.
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3
Let any excess water run off.
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4
Pat dry with paper towels.
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5
To prevent the wing tips from overbrowning and for a neater appearance, twist wing tips under back of the chicken.
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6
Set aside.
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7
Open and cuff back the top of a large, freezer-quality zipper-type plastic storage bag; set aside.
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8
For spice rub: In a small bowl, combine salt, paprika, onion powder, garlic powder, white pepper, thyme, black pepper, sage and cayenne pepper.
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9
Remove 1 tablespoon of the spice rub; set aside.
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10
In a medium bowl, combine the reserved 1 tablespoon of spice rub, lemon, onion, garlic and sugar.
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11
Squeeze a wedge of lemon over the lemon mixture.
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12
Cover and chill for 8 to 24 hours.
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13
Use your fingers to rub and massage the remaining spice rub all over the chicken's skin and inside the body cavity.
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14
If possible, reach under the skin.
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15
Place chicken in storage bag.
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16
Seal bag and marinate the chicken in the refrigerator for 8 to 24 hours.
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17
Preheat oven to 425 degree.
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18
Place chicken, breast side up, on a rack in a shallow roasting pan.
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19
Stuff the chicken's cavity with the lemon and onion mixture.
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20
If you like, add 1 sprig of rosemary inside the cavity.
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21
Roast, uncovered, for 15 minutes.
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22
To Slow-Roast Chicken: Reduce the oven temperature to 250 degree.
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23
Roast, uncovered, for 1 hour.
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24
Use a squeeze-style baster or a pastry brush to baste the chicken with the pan juices.
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25
Roast, uncovered, for 2-1/2 to 3 hours more, basting chicken with pan juices about every 30 minutes.
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26
(Note: Basting ensures the chicken will be moist.)
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27
Roast the chicken until the drumsticks move easily in their sockets and chicken is no longer pink.
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28
Remove chicken from oven.
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29
(Note: Check the internal temperature of the chicken with an instant meat thermometer inserted into the center of an inside thigh muscle.
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30
The tip of the thermometer should not touch the bone and thermometer should register 180 degree.)
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31
To serve, transfer chicken to a large serving platter.
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32
If you like, garnish with lemon twists and rosemary sprigs.
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33
Faster-Roasted Chicken Method: Prepare chicken as directed above in Steps 1 through 6.
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34
Reduce heat to 375 degree.
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35
Roast, uncovered, in a 375 degree oven for 1-1/2 to 2 hours or until drumsticks move easily in their sockets and chicken is no longer pink (180 degree).
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36
Remove chicken from oven.
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37
Cover; let stand for 10 minutes before carving.
