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Set your oven to 375°F (190°C).
Prepare the Chicken:
Pat the chicken dry with paper towels. This helps the skin get crispy.
Season:
Rub the olive oil all over the chicken, then evenly sprinkle the salt, pepper, garlic powder, onion powder, and paprika.
Secure with Toothpicks:
Tuck the wings under the body and use toothpicks to pin them in place. If the legs are loose, you can use a few toothpicks to "sew" them together slightly—this helps the chicken cook more evenly and stay moist.
Roast:
Place the chicken breast-side up on a roasting rack in a baking dish. Roast for about 20 minutes per pound, or until the internal temperature reaches 165°F (74°C) at the thickest part.
Rest:
Let the chicken rest for 10–15 minutes before removing the toothpicks and carving. This allows the juices to redistribute for the juiciest result.
Serving and Storage Tips:
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