Prep (15 minutes):

1. Preheat the oven: Preheat your oven to 375°F (190°C).

2. Prepare the roasting pan: If desired, line a roasting pan with aluminum foil or parchment paper for easier cleanup.

3. Prep the chicken:  Pat the chicken dry with paper towels. This helps ensure crispier skin.  You can also truss the chicken (optional) using kitchen twine to help it cook more evenly.

4. Make the herb rub: In a small bowl, combine the olive oil, Greek oregano, granulated onion powder, 1 teaspoon of smoked sweet paprika, whole rosemary leaves, whole thyme leaves, Vadouvan curry powder, and salt.  Mix well to create a flavorful rub.

Cooking (1 hour, 20 minutes):

1. Season the chicken: Rub the prepared herb mixture generously all over the chicken, including under the skin on the breast (be careful not to tear the skin) and on the legs and thighs. Season the cavity of the chicken with salt and pepper (optional).

2. Roast the chicken: Place the seasoned chicken breast-side up in the prepared roasting pan.  Tuck the wing tips under the body to prevent them from burning.

3. Tie the legs (optional): You can tie the legs together with kitchen twine to help them cook evenly (optional).

4. Add vegetables (optional):  For additional flavor and a complete meal, you can add chopped vegetables (such as potatoes, carrots, onions, or celery) to the bottom of the roasting pan around the chicken.

5. Roast and baste (optional):  Roast the chicken in the preheated oven for 1 hour and 10 minutes.  For extra crispy skin, you can baste the chicken occasionally with the pan drippings during the last 30 minutes of roasting (optional).

6. Check for doneness:  After 1 hour and 10 minutes, check the internal temperature of the chicken. Insert an instant-read thermometer into the thickest part of the thigh (not touching the bone) and ensure it reaches 165°F (74°C) for safe consumption.Tip: If the chicken is not cooked through yet, continue roasting in 10-minute intervals, checking the temperature each time, until it reaches the safe internal temperature.
   

7. Rest the chicken:  Once cooked through, remove the chicken from the oven and transfer it to a cutting board.  Let the chicken rest for 10 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in even more flavorful and tender chicken.

Serving (10 minutes):

1. Carve and serve: Carve the chicken into serving pieces and arrange them on a platter. Serve with your desired sides, such as roasted vegetables, mashed potatoes, rice, or a salad.

Tips:

• You can add other spices to the herb rub, such as a pinch of ground cumin or cayenne pepper for a touch of heat.

• Leftover roasted chicken can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven or a microwave until warmed through. Shredded leftover chicken can be used in various dishes like salads, sandwiches, or soups.

• If you don't have kitchen twine to truss the chicken, you can simply skip this step. The chicken will still cook evenly, but the legs might not be as compact.

Enjoy this delicious and flavorful herb-roasted chicken with Greek oregano and Vadouvan spice!