Heat the oven to 350°F/175°C. Set an oven-safe rack in a roasting pan. Remove any neck or giblet packet from the fully thawed chicken. Do not wash the chicken. Pat the skin dry with paper towels, discard the towels, and wash your hands after handling raw poultry.

Mix the olive oil, fine salt, garlic powder, paprika, thyme, and pepper in a small bowl. Rub over the outside of the chicken, including the legs and wings. Leave the cavity empty. Set the bird breast-side up on the rack and tuck the wing tips underneath if they stay in place. Wash hands and clean surfaces that touched raw chicken.

Roast uncovered, beginning temperature checks around 75 minutes. A 4 lb bird commonly needs about 75–90 minutes at this temperature, but use the thermometer rather than the clock. Check the thickest breast and the innermost thigh and wing, avoiding bone; all must reach at least 165°F/74°C. Check both sides. If the skin browns too quickly before the meat is done, loosely shield that area with foil and continue roasting.

Transfer the cooked chicken to a clean carving board and rest for 15 minutes. Carve into legs, thighs, wings, and breast slices. Serve portions of the carved meat rather than assuming every bone-in piece is the same size.

Divide leftover chicken into smaller portions and refrigerate in shallow containers within 2 hours of cooking, or within 1 hour above 90°F/32°C. Keep at 40°F/4°C or below and use within 3–4 days, or freeze for up to 4 months for best quality. Reheat leftovers to 165°F/74°C.