Ingredients

• 1 (5 -6 lb) roasting chickens
• 1 tablespoon olive oil, more if needed
• 2 teaspoons johnnies seasoning salt
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 2 teaspoons dried thyme
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon fresh coarse ground black pepper
• 1/2 cup butter, melted

Instructions

1. Remove any "innards" from chicken.

2. Rinse chicken and cavity with cold water, pat dry with paper towel.

3. Oil outside of chicken well with olive oil.

4. Sprinkle with seasoning salt inside and out.

5. Place on rack in shallow roasting pan with a 1/2" of water covering bottom of pan.

6. Sprinkle rest of spices and herbs evenly on outside of chicken.

7. Tie legs together if desired. Tuck wings under.

8. Roast, uncovered, in 350° oven for about 2 hours or until done. (*About 20 minutes per pound).

9. *Baste every 30 minutes with melted butter.

10. (You can also baste with juices from the pan when enough accumulate. But start with butter).

11. Let chicken rest for about 15-20 minutes before carving.

12. Great for turkeys, too!