Consistently succulent methodologies borrowed from Alfred Portale and Jacques Pépin. Moist with crispy skin. Secret is drying thoroughly and refrigerating with sea salt in the cavity. Then, rotating in the oven.
4 lb. farm fresh whole chicken with giblets. Rinse chicken and giblets. Put in roasting pan with paper towels on the bottom. Pat dry chicken all around and shake sea salt into the cavity. Refrigerate for at least an hour. When ready to cook, take chicken out of refrigerator while oven preheats to 425 degrees. Remove paper towels from the pan. Stand chicken cavity side up. Cut top off whole garlic head and place in cavity. Slice a lemon in half, squeeze juice on giblets and put remaining core into cavity. Sprinkle dried thyme or place a fresh thyme sprig into cavity. Place chicken onto its side with giblets in a corner of the pan.
Slice a sweet onion and place behind chicken back and over giblets. When oven is at 425 degrees, drizzle olive oil over leg, wing, side of chicken. Sprinkle with garlic powder and ground black pepper. Place on middle rack of preheated oven for 30 minutes. Take out chicken, turn to the other side, drizzle with olive oil over leg, wing, side and cover with garlic powder and ground black pepper. Return into oven for another 30 minutes. Take out chicken and place so breast side is up. Baste with juices all over. Put back into oven for another 30 minutes.
Take out and cover with aluminum foil for 15 minutes. Onions and giblets crispy. Skin, too. Moist meat. Eat!