Roast Chicken

1. Preheat oven to 425°F (220°C). Pat the chicken dry thoroughly with paper towels. This helps achieve crispier skin. 2. In a small bowl, combine softened butter, salt, black pepper, garlic powder, and onion powder. Rub the butter mixture all over the chicken, including under the skin. 3. Stuff the cavity of the chicken with the lemon halves, rosemary, and thyme sprigs. Tie the legs together with kitchen twine if desired. 4. Place the chicken in a roasting pan or a large oven-safe skillet. Roast for 60-80 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C). The skin should be golden brown and crispy. 5. Remove chicken from the oven, transfer to a cutting board, and tent loosely with foil. Let it rest for 10-15 minutes before carving. This allows juices to redistribute. 6. To make gravy (optional): Pour off most of the fat from the roasting pan, leaving behind the pan drippings. Place the pan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth, scraping up any browned bits. Simmer until slightly thickened. Season with salt and pepper to taste. Serve carved chicken with gravy.