Mediterranean Roasted Chicken - Cooking Like Kate

In a small bowl, combine the dry rub ingredients: dried oregano, dried thyme, dried rosemary, paprika, garlic powder, onion powder, salt, and black pepper. Add 2 tablespoons of olive oil to the dry rub and mix well.
2 tbsp dried oregano, 1 tbsp dried thyme, 1 tbsp dried rosemary, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, Salt and black pepper, to taste, 2 tbsp olive oil
Prepare the chicken by removing any giblets from the cavity and patting it dry with paper towels.
1 whole chicken
Carefully lift the chicken skin on the breast and thigh portions. Spread some of the dry rub mixture under the skin, directly onto the meat. Be gentle to avoid tearing the skin.
Rub the remaining dry rub mixture on the outside of the chicken, making sure to coat it evenly.
Place the seasoned chicken on a roasting pan or oven-safe skillet. Cover the chicken and let it marinate in the refrigerator for at least 45 minutes. For the best results, marinate overnight if possible.

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
Roast the chicken in the preheated oven for about 70-80 minutes or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) and the skin is golden brown and crispy. Baste the chicken using the pan drippings that accumulate at the bottom of the pan every 15-20 minutes during roasting. If you notice that the pan is drying out, add chicken broth to maintain moisture. This will help create a flavorful sauce and keep the chicken moist.
Chicken broth
Once the chicken is cooked through, remove it from the oven and let it rest for about 10 minutes before carving.
Serve the Mediterranean roasted chicken with the pan drippings as a sauce, and consider garnishing with fresh herbs and lemon slices for added flavor and presentation.