Garlic cloves – whatever you have to spare, up to 10
Optional: 2 cups chicken broth & 2 tablespoons flour if you want to make a pan sauce
For the spice rub:
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder.
Wash and dry the chicken and rub all over with the juice of both lemon halves, reserving one used half.
Rub the chicken with the olive oil.
Sprinkle the rub mixture all over the chicken and pat in a bit.
Place the garlic cloves and reserved half lemon inside the chicken cavity.
Place chicken in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
Preheat oven to 275-F.
Place chicken in a roasting pan. Bake uncovered for about 2 hours. After 1 hour, the chicken will start exuding some juice. If you want you can tip the chicken to drain juices from the cavity and baste with a brush. Do this every 45 minutes while the chicken is roasting.
After 2 hours, or when the chicken has reached about 260-F, raise the temperature to 375-F to allow the skin to brown. Cook until the leg feels loose in the socket, or until an internal temperature of 180-F is reached in the thickest part of the thigh.
Allow the chicken rest for 15 minutes before carving.
Optional pan sauce: While the chicken in resting, make a pan sauce in the roasting pan by adding the chicken broth and flour until thickened. Scrape up the fond in the bottom of the pan into the sauce. Remove some of the garlic cloves and mash them into the sauce. Pour the sauce over the chicken to serve.