| 1 | Preheat the oven to 375 °F. |
| 2 | Wash the chicken thoroughly inside and out. |
| 3 | Remove any excess fat and pinfeathers. |
| 4 | Dry well with paper towels. |
| 5 | In a bowl or measuring cup, mix together the garlic powder, salt, paprika, pepper, and poultry seasoning if desired. |
| 6 | First, rub the chicken with the corn oil, then rub the spice mixture all over the chicken. |
| 7 | Tuck the wings under and place the chicken in a roasting pan. |
| 8 | Roast in the preheat oven, for 1 to 1-?hour(s) for the smaller, roasting chicken or 1-?to 2 hours the larger oven stuffer roaster. |
| 9 | Baste the chicken 2 to 3 times during the roasting. |
| 10 | If the chicken is stuffed, add 30 minutes to the roasting time (see r-bread stuffing). |
| 11 | The bird is done when the juices run clear when a thigh is pricked. |
| 12 | Remove from the oven and let stand 15 to 20 minutes before craving. |
| 13 | Makes 2 to 8 servings, depending on the size of the chicken |
