Roast chicken

The skin on this chicken turned out beautifully.

a whole chicken

seasoned salt (equal parts salt, pepper, paprika, onion powder, and garlic powder)

dried rosemary, thyme and sage

olive oil

Put the chicken on a rack inside a roasting pan. (Sprinkle the herbs and seasoned salt liberally over one side of the chicken. Drizzle some olive oil on top and rub the herbs and oil into the skin. Turn over the chicken and repeat on the other side.

Roast at 325 until the internal temperature reaches 165. (Be sure that you measure it at the thickest part of the thigh – I didn’t and had to put it back in the oven after I’d started carving it.)