Combine kosher salt, poultry seasoning, garlic powder, and onion powder in a small bowl. Place aside.
Take the chicken and any giblets out of the packing. Utilize paper towels to pat the chicken dry.
Use the dry rub mixture to season the chicken's outside and underneath the skin. Additionally season the cavity.
Place in a baking dish or roasting pan, cover, and chill for 8 to 24 hours.
Remove the chicken from the refrigerator and preheat the oven to 350 degrees. If using stuffing, do so now with the chicken. If not, stuff the cavity with herbs and lemon slices. Now is the time to truss the chicken.
A thermometer inserted in the thickest part of the thigh should read at least 165 degrees Fahrenheit after the chicken has baked in the oven for about 1 hour and 20 minutes, or 20 minutes per pound, once it has been preheated. If the chicken is packed, add another 10-15 minutes.
Before carving, take the chicken out of the oven and let it rest for 15 to 20 minutes.