Servings: Serves: 4

2 tsp. Italian seasoning 2 tsp. Italian seasoning
1 tsp. garlic powder 1 tsp. garlic powder
1/2 tsp. seasoning salt ½ tsp. seasoning salt
1/2 tsp. mustard powder ½ tsp. mustard powder
1/2 tsp. black pepper ½ tsp. black pepper
1 (4-lb.) whole chicken 1 (4-lb.) whole chicken
6 tbsp. fresh lemon juice (2 lemons) 6 tbsp. fresh lemon juice (2 lemons)
2 tbsp. olive oil 2 tbsp. olive oil
1/3 cup water, plus more as needed ⅓ cup water, plus more as needed

Preheat oven to 350 degrees F.
Mix together Italian seasoning, garlic powder, seasoning salt, mustard powder, and pepper in a small bowl. Pat chicken dry inside and out, then put breast side up in a 9x13-inch baking dish and sprinkle 1 ½ tsp. spice mixture into cavity.
Stir together juice and oil in a small bowl and drizzle evenly over chicken. Sprinkle breast and drumsticks with remaining spice mixture, patting evenly into skin. Pour water into dish.
Roast chicken, basting 4 times with pan juices-rotating dish after each basting and adding more water if juices begin to burn-about 1 ½ hours, or until an instant-read thermometer inserted into thickest parts of thighs and breasts (do not touch bone) registers 165 degrees F. Transfer chicken to a platter and let rest 20 minutes.