4 pounds whole chicken (4 to 4 1/2 pounds)
2 tablespoons olive oil
1 tablespoon Lawry's Seasoned Salt
1 teaspoon Lawry's Seasoned Pepper
Servings: 8
Rinse chicken with cold water; pat dry with paper towels. Rub olive oil over entire surface of chicken. Generously sprinkle Seasoned Salt and Seasoned Pepper over outside and inside cavity of chicken. Spray 13 × 9 × 2-inch baking dish* with nonstick vegetable spray; add chicken, breast-side-up. Roast in 400ºF oven until meat is no longer pink and juices run clear (175º- 180ºF at thickest joint), about 60 to 70 minutes. Let stand 10 minutes before carving.
Notes: *Loosely 'crunch up' some foil in dish around chicken to keep grease from splattering in oven. Also, elevate chicken on cooling rack in dish to help brown bottom of chicken.
2 tablespoons olive oil
1 tablespoon Lawry's Seasoned Salt
1 teaspoon Lawry's Seasoned Pepper
Servings: 8
Rinse chicken with cold water; pat dry with paper towels. Rub olive oil over entire surface of chicken. Generously sprinkle Seasoned Salt and Seasoned Pepper over outside and inside cavity of chicken. Spray 13 × 9 × 2-inch baking dish* with nonstick vegetable spray; add chicken, breast-side-up. Roast in 400ºF oven until meat is no longer pink and juices run clear (175º- 180ºF at thickest joint), about 60 to 70 minutes. Let stand 10 minutes before carving.
Notes: *Loosely 'crunch up' some foil in dish around chicken to keep grease from splattering in oven. Also, elevate chicken on cooling rack in dish to help brown bottom of chicken.
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