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 or save for future stock. Preheat oven to 475 degrees. Dust bird liberally inside with Cavender's All Purpose Greek Seasoning (use plenty, 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). Truss bird if you so desire. 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). Let bird set 5 minutes before serving, you may serve whole or cut in half with poultry shears (as I do) and serve 1/2 bird per person.
The results are a chicken with brown, crispy skin, marvelously flavored meat that is done moist and tasty throughout.