Ingredients

• 1 whole chicken (4–5 lbs)
• 3 tablespoons duck fat, softened
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 lemon, halved
• 4 cloves garlic, smashed

Instructions

1. Pat completely dry with paper towels.
2. Mix pinch of sea salt, tsp pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp thyme, and 1 tsp rosemary. Rub duck fat all over the chicken, including under portions of the skin where accessible. Coat evenly.
3. Stuff cavity with 1 lemon halves and smashed 4 garlic cloves.
4. Place chicken breast-side up in a cast-iron skillet or roasting pan. Roast at 425°F for approximately 60–75 minutes, depending on size. Do not cover. The skin should gradually turn deep golden brown and develop a crackling texture.
5. Internal temperature should reach: 165°F in the breast and 175–180°F in the thigh.
6. Remove from pan and let rest 15 minutes before carving. The resting period allows juices to redistribute and keeps the meat moist while preserving crispy skin.