Preheat your oven to 425°F (220°C).

Remove the giblets from the chicken cavity and pat the chicken dry inside and out with paper towels. This is crucial for crispy skin.

Place the chicken in a roasting pan or oven-safe skillet.

Rub the chicken all over with olive oil. Season generously with salt and black pepper.

Stuff the cavity with the quartered onion, halved garlic head, rosemary sprigs, and thyme sprigs.

Roast for 1 hour and 15 minutes, or until the internal temperature of the thickest part of the thigh (without touching bone) reaches 165°F (74°C).

If the skin is browning too quickly, you can loosely tent the chicken with foil.

Once cooked, remove the chicken from the oven and let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and moist chicken.