Take the chicken out of the packaging and pat it completely dry using paper towels.

Place the chicken in as small of a roasting pan that it will fit in. This allows for more drippings if you care to make gravy and will create mositure for the chicken to roast and remain juicy. The larger the roasting pan, the more surface area there is for the juices to evaporate.

Add your mayonnaise to a small bowl and mix with optional buttermilk powder, to prevent cross contamination.

Fold the wing tips back under the bird.

At the lower opening of the chicken cut a small slit in one flap of the excess skin, tuck the tip of the leg opposite the hole you cut into the hole to secure it in place, then cross over the other tip of the led and tuck it under the opposite leg. (pictures of this in the post)

Using a pastry brush, brush the mayo all over the top and sides and in the crevices of the bird. Mayo is essentially eggs and oil and this helps create a delicious, flavorful skin with beautiful color.

Season the chicken all over with whatever seasoning you choose. I try to choose an all purpose seasoning that doesn't have a ton of salt. I use Paul Prudhomme's Poultry Magic, that I buy on amazon. Any all purpose seasoning will do. Be sure it has SOME salt, as the salt helps make the skin crispy.

Heat your oven to 450 degreees, I let the chicken sit out on the counter after I season it for about 30 minutes. This allows the chicken to crisp up better when you roast it.

Place the chicken in the oven for 15 minutes at 450 degrees, then without opening the door, turn the oven down to 350 degrees. The chicken will then roast for 15 to 20 minutes per pound. Please note that every oven is different and a meat thermometer is highly recommended.

Check the chicken after 1 hour. If it is getting too dark on top you can loosely place a piece of foil over the breast area, just lay it on there.

Take the chicken out when it reaches 150 to 155 degrees and let it rest in a warm place for 15 to 20 minutes before cutting it. This allows the juices to redistribute and will make for very juicy slices.