"SUNDAY BEST" ROAST CHICKEN

Provided by Kelly Williams

Categories Roasts

Time 2h15m

Number Of Ingredients 9

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1 (5-6 lb.) roasting chicken
about 1-2 tbl. olive oil, enough to coat
2 tsp. johnny's seasoning salt, or your own favorite
2 tsp. paprika
1 tsp. garlic powder
2 tsp. dried thyme, crush between fingers when sprinkling
1 tsp. dried italian seasoning
1/2 tsp. or so of fresh cracked black pepper
1 stick butter, melted

Steps:

1. Remove any "innards" from chicken. Rinse chicken and cavity with cold water, pat dry with paper towel. Oil outside of chicken well with olive oil. Sprinkle with seasoning salt inside and out. Place on rack in shallow roasting pan with about a 1/2" of water covering bottom of pan. Sprinkle rest of spices and herbs evenly on outside (and a little inside) of chicken. Tie legs together if desired. Tuck wings under. Roast, uncovered, in 350° oven for about 2 hours or until done. (*About 20 minutes per pound). *Baste well every 30 minutes with melted butter. (You can also baste with juices from the pan when enough accumulate. But start with butter). Let chicken rest for about 15-20 minutes before carving. Great for turkeys and cornish hens, too! *Cut-up potatoes, baby carrots, celery and onions can also be added to the pan if desired for a "one pot wonder"! And gravy can be made from the drippings.