Preheat oven to 425 F. Prepare 9x13 casserole dish with foil. The foil needs to be large, extending up the sides to stand much taller than the dish itself. This makes a barrier to help prevent splattering in the oven while the chicken is baking. Spray foil with non-stick cooking spray. Rinse chicken and pat dry with paper towels. Place chickens side by side in the prepared pan. Rub the chickens down with enough olive oil to lightly coat. Liberally season with salt and pepper, then sprinkle with poultry seasoning. Transfer dish to oven and bake for 2 hrs. Check with thermometer to confirm chicken is cooked thoroughly by sticking the point all the way down to the breast bone. The internal temp should be at least 165. Serve immediately, or set out to cool for 1 hr, and then shred or slice for storage. Optional to keep skin on or remove.
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