Roasted Herbed Chicken

1 2-3 pound fresh whole frying chicken,* cleaned and rinsed
1 package Italian salad dressing mix
Vegetable oil
Cider vinegar

Mix salad dressing according to package directions, but increase vinegar by 1/2 cup. Rub over outside of poultry and thoroughly coat insides.  Place on rack in roasting pan, cover and roast for 1 hour, basting occasionally with extra salad dressing.  Remove foil and bake for another 20-30 minutes until skin is browned and crisp.

*May substitute fresh Cornish hens, turkey, duck or goose.

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