Remove the giblets from the cavity of the chicken and blot it dry with paper towels. Dry brine the chicken by salting it generously inside the cavity and on the entire outside, then place on a rimmed baking sheet. Place the chicken in the refrigerator uncovered for 1-3 days. Remove the chicken from the refrigerator an hour or so before you plan to cook it to allow it to come to room temperature (the skin will look very dry).

Preheat the oven to 400 degrees. Combine the olive oil, garlic powder, dried rosemary and black pepper in a small bowl, then rub all over the outside of the chicken.

Place the quartered lemon, halved head of garlic and rosemary sprigs in the cavity of the chicken. Use baking twine to truss the legs, then tuck the wing tips underneath the front of the chicken.

Cook the chicken uncovered for 30 minutes at 400 degrees, then reduce the oven temperature to 350 degrees and roast another 45-60 minutes or until thermometer inserted into the thickest part of the thigh without touching bone registers 175 degrees. Check the chicken for doneness after 1 hour total cooking time and go from there as all ovens vary. Cover the chicken loosely with foil if it gets too brown at any given time.

Remove from heat and let the roasted chicken rest covered loosely with foil for a minimum of 20 minutes to allow the juices to redistribute.

Place the chicken on a cutting board and remove the baking twine. Carve the chicken and place on a serving platter. Discard the lemon, garlic and rosemary sprigs from the cavity, and reserve the carcass for chicken stock if desired. Enjoy!