1 3 1/2 – 4 lb chicken (preferably free range and organic)
Preheat oven to 425 degrees (400 degrees for a convection oven). Clean, rinse and pat dry the chicken and place on a rack set inside a roasting pan, breast side down. Drizzle with olive oil and season with a dry spice rub. Roast for 20 minutes with the breast down. Turn chicken over and roast 20 minutes more with the breast side up. Finally turn chicken breast down for 10 minutes and once more with breast side up for 10 minutes. Check chicken for doneness with an instant read thermometer placed in the thigh. Let chicken rest for 20 minutes before carving.