Preheat oven to 350 degrees. Remove giblets. Rinse bird with cold water and pat dry using paper towels. Place UPSIDE DOWN in roasting pan (TIP: line pan with aluminum foil and spray rack with nonstick cooking spray for easier cleanup). Use your fingers to coat chicken with olive oil. Sprinkle with a combination of your favorite seasonings. This is not an exact science. Just use what you like and have handy. Today I tried a combination of sea salt, black pepper, garlic powder, onion powder, paprika, rosemary, thyme, parsley, celery seed, chili pepper and turmeric. I first combined the seasonings in a bowl, then sprinkled generously atop chicken. Roast for 15 minutes for each pound, plus an extra 15 minutes just for the heck of it (internal temperature needs to be 180 degrees). Cover with foil and allow to rest for at least 15 minutes before carving. This step is important in order to prevent the juices from running out when you cut it.
Carve and enjoy! If you try this and you like it, please let me know!