I had pulled a whole chicken from the deep freeze the night before last and I wasn't sure what I was going to do with it. I think I was secretly hoping for another nice day so I could barbeque it. The weather didn't cooperate, so I did the next best thing---a dry roast. Simply place the completely thawed chicken on a rack, in a roaster, rub it with a dash of olive oil and season it up with your choice of spices. I use a bit of pepper and some chicken spice.
( NOTE*** Do not put any spices in the cavity, they tend to go all mushy).
Place the roaster, WITHOUT COVER, in a 450* oven for about 20 minutes. This sears the chicken skin and keeps all the juices in. Place cover on roaster and turn back heat to 350* for another 1 1/2 hours. This produces a beautiful golden brown, crispy chicken that is very juicy!!
― W.C. Fields