Free Range, or should we say true pasture-raised, chickens are more of a challenge to cook than conventional birds. Devoid of a surplus overlay of fat and injected filler, pasture-raised chicken must be roasted slower and lower. For the best results in the shortest time (which none of us have an excess of):
Wash the chicken in lukewarm water and dry completely.
Line a baking pan with foil, less shiny side up. Place a rack in the pan. Set the oven to 350 degrees.
On a hefty cutting board, armed with a sharp knife or poultry shears, butterfly the chicken by cutting through the soft cartilaginous breastbone thereby dividing the bird into slightly different-sized halves. Flip the chicken onto the split breast and push down on the bird until it flattens out with half on the right and half on the left.
Place the chicken, back side up, on the rack in the foil-lined pan.
Next, rub extra virgin olive oil all over the chicken. Sprinkle with seasoned salt, pepper, and poultry seasoning. Rosemary sprigs on top of the chicken bring out the flavor in the bird and make the house smell heavenly. Place an oven-proof thermometer into the fleshy part of the bird, taking care not to hit any bone or open body cavity.
Bake for 45 minutes to an hour at 350 degrees or until a temperature of 175 degrees is reached.