Ensure your chicken is completely thawed. Pat it dry with paper towels, including the cavity, to remove any excess moisture. This step is essential for crispy skin.

In a small bowl, combine crushed garlic, paprika, onion powder, oregano, thyme, apple cider vinegar, and salt. Mix well until a paste forms.

Rub the marinade thoroughly over the entire chicken, ensuring every surface is coated. Don’t forget to rub the inside of the cavity. This helps infuse flavor throughout the bird.

Fill the cavity with the bay leaves, whole garlic cloves, carrot, and rosemary. These ingredients provide aroma and enhance the flavor of the chicken as it roasts.

Using kitchen twine, tie the chicken legs together to ensure even cooking. Tuck the wings under the body or secure them with toothpicks to prevent burning.

Preheat your oven to 350°F (175°C).

Place the chicken breast-side up in a roasting pan or oven-safe dish. Rub the softened butter (1 tablespoon) over the chicken skin to start the roasting process with moisture.

Cover the chicken loosely with aluminum foil to prevent the skin from browning too quickly. Roast for 1 hour.

After the first hour, remove the foil and begin basting the chicken with melted butter every 20 minutes. This keeps the chicken moist and helps the skin turn golden and crispy.

After 2 hours of roasting, check the internal temperature of the chicken using a meat thermometer. The thickest part of the chicken (usually the thigh) should reach 165°F (74°C). If it hasn’t reached the correct temperature, continue roasting in 10-minute intervals, checking frequently.

Remove the chicken from the oven and let it rest for 10–15 minutes. This allows the juices to redistribute, making the meat tender and juicy.