Easy Roasted Chicken

There are meals that everyone should know how to make, one of those meals is how to roast a chicken. You can roast a chicken for a larger family gathering & you will have a lot of food with minimal effort. Here is how to do it!

1 large fresh whole fryer (best are 4 1/2 lbs. or bigger).
Wash and pat dry bird. Remove excess fat & trim excess skin flaps, discard giblets, I know there are people who save them but in my kitchen they are thrown out.
Preheat oven to 475 degrees.
Dust bird liberally inside with Cavender's All Purpose Greek Seasoning (use a lot, it's not too salty), also toss in a slice of lemon and a pinch of fresh rosemary leaves (use dried if fresh is not available).
Remember if you live in a dry climate like Arizona, your neighbors shrubs might be rosemary, I am always walking down the block with my scissors if I need some!
Oil outside of the bird with olive oil, dust and run-in back of the bird with same Greek seasoning. Place bird on rack in shallow pan, breast up and cover breast generously with more Greek seasoning.
Roast for 30 minutes at 475 degrees, remove from oven and turn bird breast down. Return to oven and reduce heat to 425 degrees, roast for 45-60 minutes (depending on bird size). If you have some sticking in the pan I add a little white wine. Let bird set 5 minutes before carving.

The results are a chicken with brown, crispy skin, marvelously flavored meat that is done moist and tasty throughout.