Puester wrote:
>
> If you don't have a lot of spices available, I'd use one of the following:
>
> Celery salt
> Lawry's Seasoned salt
> Poultry seasoning

I'd recommend Jane's Krazy Mixed-Up Salt Blend.
Lacking that, I'd make a mix of salt, pepper,
and fresh rosemary trimmed from a hedge.
Rosemary is commonly used for hedges.

I'd consider spreading butter over the skin
before baking/roasting.

> I've also had chicken basted with Ken's raspberry-pecan
> salad dressing at a friend's house and it was quite good.

I'd stay away from any liquid coating
if you want a crispy skin. I'd stick
to salt and dry spices (and maybe butter).