Frank's Recipes! Roast Chicken

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Roast Chicken

1 defrosted whole chicken (with neck, heart, liver, removed).
Rinsed and dried.
olive oil
crushed or grated garlic (or powder)
celery salt
rock salt (Hawaiian salt white or red)
pepper

Preheat oven 350 degrees. Coat whole chicken with oil (mixed with fresh garlic if using fresh) in and out. Sprinkle rest of ingredients over whole chicken inside and outside (we like lots of garlic powder). The oil holds all the spices on the skin instead of falling off. Using one of those upright roasting holders (got mine from Pier 1), bake until cooked and golden brown outside (interior temp 185 deg)and the smell of the chicken will envelop the whole kitchen. The skin drains all the fat off into pan underneath and gets crispy with meat very tender and juicy. A large chicken (7lbs) will take 2-2 1/2 hours and a small one (about 2lbs) will take about 1 hr.