This roast chicken recipe is easy to do and wonderful for your Sunday dinner feast. Roast some potato wedges to serve with the chicken and serve with colorful vegetables and a salad.
Preheat the oven to 350°F.
Put 1/2 inch of water into a roasting pan that has a fitting rack.
Remove any innards that may be in the chicken. If there is a large amount of fat deposits at the cavity openings, pull some of it off and discard.
Rinse chicken and cavity with cold water, pat dry with paper towels.
Rub the outside of chicken well with oil.
Sprinkle with seasoning salt inside and out.
Place on the rack in the roasting pan, breast side up.
Sprinkle rest of spices and herbs evenly on outside of chicken.
Tie legs together if desired.
Lightly tent with aluminum foil.
Roast, for about 2 hours or until done. Cook for about 20 minutes per pound and baste every 30 minutes with melted margarine or butter.
Cook the last 30 minutes uncovered to brown the top.
Once the roasting chicken produces some juices, you can also baste with the juices, but start with the butter.
Check for doneness with a meat thermometer.
When cooked, a meat thermometer should read 165ºF. stuck into the thickest part.
Let chicken rest for about 15-20 minutes before carving.