Main - Roasted Chicken

Preheat the oven to 375°F. Rinse the chicken inside and out with cold water, then dry with paper towels. Season the outside of the chicken with salt, dried herbs or a spice rub (avoid sweet rubs as the sugar will burn as the chicken roasts.) Optional: You may rub the chicken with olive oil before seasoning it, but it’s not really necessary. Even without the additional oil, you’ll get a crispy, golden skin. Put a sprig of rosemary in the end. Place the chicken onto the vertical roaster and set it in an ovenproof roasting pan or skillet. Optional: to keep the wing tips from becoming too brown, tuck them underneath the wing. Roast for 1 1/2 hour in an oven or on the grill. Increase the oven temperature to 425°F during the last 1/2 hour.