Step 1

Remove the contents from inside body cavity and use to flavor stock or discard.

Step 2

Using paper towels, pat dry the inside and outside all over. Do not wash raw chicken (See Note 2). Season your chicken all over and inside the body cavity with All Purpose Seasoning. Insert any optional flavor enhancers in the body cavity.

Step 3

Using kitchen twine, tie the two legs together. Place on a platter and refrigerate, uncovered, overnight. If not, place on a large enough skillet to hold the roasting chicken.

Step 4

In a preheated 450°F oven roast the chicken until the breast registers 120°F and 135°F in the thighs, about 25-30 minutes for a 3 pound chicken (See Note 3). TURN OFF THE HEAT (See Note and leave the chicken in the oven until the breast registers 160°F and thighs 175°F, about 25-30 minutes (See Note 5).

Step 5

Discard lemon, garlic and herbs from body cavity prior to cutting. Although feel free to mash roasted garlic cloves into the pan juices to spoon over when serving.