1-First Step: Prepare Your Workspace and Ingredients. Preheat the oven to 425°F (220°C). Set a roasting rack in the lower third of the oven or use a roasting pan with a rack. Arrange all your measured ingredients nearby for easy access. Remove giblets from the chicken cavity if present and ensure the chicken is fully thawed and patted dry.

2-Second Step: Season the Chicken. Pat the chicken dry thoroughly with paper towels; this step is critical for crispy skin. In a small bowl, mix the kosher salt, black pepper, Italian seasoning, ground mustard, onion powder, garlic powder, and paprika. Melt butter and combine it with olive oil. Rub this oil-butter mixture evenly all over the chicken, including underneath the skin of the breasts if possible. Generously coat the entire chicken with the seasoning mix, both on the skin and inside the cavity.

3-Third Step: Stuff the Aromatics and Truss the Chicken. Stuff the cavity with lemon slices, garlic cloves, and fresh herbs like rosemary, thyme, and parsley. Truss the legs and wings using kitchen twine to prevent them from drying out and to help the chicken cook evenly.

4-Fourth Step: Roast the Chicken. Place the chicken breast-side up on the roasting rack or on a bed of vegetables in an oven-safe pan for a one-pan meal. Roast uncovered at 425°F (220°C) for about 20-30 minutes to develop golden, crispy skin. Then, reduce the oven temperature to 350°F (175°C) and continue roasting for approximately 20 minutes per pound (about 1 hour 20 minutes to 1 hour 40 minutes total), or until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C). If the skin starts to brown too quickly, tent loosely with foil for the last 10-15 minutes.

5-Fifth Step: Rest and Serve. Remove the chicken from the oven and allow it to rest for 10-15 minutes before carving; this lets the juices redistribute for tender, juicy meat. Optionally, drizzle pan drippings over carved chicken and roasted vegetables to boost flavor.