Place the chicken in a 2-gallon sealable plastic bag. Pour a mixture of
the Italian dressing and lemon juice over chicken, turning to coat.
Marinate in refrigerator for 3 hours, turning every 30 minutes.
Remove chicken from bag and drain. Season generously with 1/3 cup
Roast Chicken Seasoning. Heat the oven to 375 degrees F. Arrange
chicken on a rack in a baking pan. Tent loosely with foil. Bake 1 1/2
to 2 hours or until a meat thermometer registers 170 to 180 degrees
F, removing the tent 20 minutes before the end of baking process.
Let stand for 10 minutes before carving.