Rest your whole chicken at room temperature for 30–60 minutes. Preheat your oven to 425ºF (218ºC) and line your roasting pan with parchment paper.

Pat the chicken dry thoroughly with paper towels. Place it breast-side up in the prepared roasting pan.

Stuff the cavity of the chicken with halved onions and lemon if desired.

In a mixing bowl, combine avocado oil or melted butter with smoked paprika, onion powder, dried thyme, garlic powder, salt, and black pepper. Apply this mixture generously all over the chicken.

Insert the roasting pan into the preheated oven and roast the chicken for 70–90 minutes, basting it with its juices once or twice.

Check the chicken’s internal temperature with a meat thermometer; it should reach 165ºF (74ºC) at the thickest part of the breast.

Let the chicken rest for about 5 minutes before carving.