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1
Preheat the oven to 425u00b0 F.
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2
Line a roasting pan with aluminum foil and position a roasting rack inside of it.
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3
Remove the giblets from the cavity of the chicken and discard. Rinse the chicken under cold water and thoroughly pat dry with paper towels.
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4
Smash the garlic cloves with a back of the knife and discard the papery skins.
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5
Take one garlic clove and rub it firmly over the entire surface of the chicken. Place all the smashed garlic cloves in the cavity of the chicken.
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6
Liberally season the chicken with the salt and black pepper, to taste, taking care to season the outside as well as the internal cavity.
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7
With clean hands, rub the olive oil all over the surface of the chicken, and under the breast skin.
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8
Transfer the chicken breast-side up onto the roasting rack.
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9
Tie the legs securely together with kitchen twine. Tuck the wing tips underneath the body of the chicken.
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10
Separate the onion into two parts and place into the cavity of the chicken, along with the lemon half, fresh parsley, and thyme.
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11
Transfer the roasting pan to the middle rack of the preheated oven.
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12
Roast the chicken for 80-90 minutes, or until the thickest part of the chicken breast reaches an internal temperature of 160u00b0 F.
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13
Remove the roasting pan from the oven.
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14
Allow the chicken to rest on the roasting rack for 10 minutes.
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15
Transfer the chicken to a cutting board. Carve as desired, and serve.
