Step 1: Prepare the Chicken

1. Remove the chicken from its packaging. Reach inside the cavity and remove any giblets or the neck (you can save these for making stock).

2. Pat the chicken thoroughly dry, both inside and out, with paper towels. This is a critical step for achieving crispy skin. A wet chicken will steam, not roast.

3. Generously season the inside cavity of the chicken with salt and pepper.

4. If you are roasting with vegetables, place the onion and orange wedges and cilantro sprigs inside the chicken’s cavity. This will perfume the meat from the inside as it roasts.

Step 2: Make the Marinade and Marinate the Chicken

1. In a small saucepan, gently warm the olive oil over low heat. Add the chili powder, smoked paprika, cumin, and dried oregano. Stir constantly for about 30-60 seconds, just until the spices become very fragrant. Do not let them burn. This “blooming” step awakens their flavor. Remove from heat.

2. In a medium bowl, combine the bloomed spice oil with the orange juice, lime juice, grated garlic, grated onion, 1 teaspoon of salt, and ½ teaspoon of black pepper. Whisk everything together until well combined.

3. Place the prepared chicken in a large zip-top bag, a large bowl, or a baking dish. Pour the marinade all over the chicken.

4. Gently massage the marinade into the chicken, making sure to get it all over the surface, under the wings, and on the legs. To get maximum flavor, carefully slide your fingers between the skin and the breast meat to create a pocket, and push some of the marinade directly onto the meat.

5. Seal the bag or cover the dish and refrigerate the chicken to marinate for at least 4 hours, but preferably overnight (up to 24 hours). The longer it marinates, the more flavorful and tender it will be.

Step 3: The Low-and-Slow Roast

1. When you’re ready to cook, preheat your oven to 325°F (165°C).

2. Remove the chicken from the marinade and place it breast-side up in a roasting pan or a large cast-iron skillet. Pour any remaining marinade from the bag or dish over the top of the chicken.

3. Roast the chicken on the middle rack of the oven for approximately 2 to 2 ½ hours. The general rule is about 20-25 minutes per pound at this low temperature. Baste the chicken with the pan juices every 45 minutes or so.

4. The chicken is nearly done when the juices run clear when you pierce the thigh, and a meat thermometer inserted into the thickest part of the thigh (without touching the bone) reads 160-165°F (71-74°C).

Step 4: The Crispy Skin Finish

1. Once the chicken is cooked through, increase the oven temperature to 425°F (220°C).

2. Return the chicken to the oven and roast for another 10-15 minutes. Watch it closely during this time. This final blast of high heat is what will make the skin deeply golden brown and wonderfully crispy.

3. Remove the chicken from the oven. The final temperature in the thigh should be at least 165°F (74°C).

Step 5: Rest the Chicken (Crucial Step!)

1. Carefully transfer the roasted chicken to a cutting board and let it rest, tented loosely with foil, for at least 15-20 minutes before carving.

2. Do not skip this step! Resting allows the juices, which have been driven to the center of the bird during cooking, to redistribute throughout the meat. If you cut into it immediately, all that delicious moisture will run out onto your cutting board, resulting in dry chicken.