Preheat oven to 400°. Remove chicken from packaging, discard giblets, rinse bird and pat dry with paper towels. Place chicken breast side down in a roasting pan (or a 9x13 casserole dish).
Drizzle 2 tablespoons olive oil over back of chicken; use fingers or back of a spoon to cover as much of the skin as possible. Sprinkle with 1 teaspoon Greek Girls Seasoning.
Add lemon juice and hot water to the roasting pan. Roast chicken at 400° for 30 minutes.
Remove the chicken/roasting pan from the oven. Carefully turn the chicken over (breast side up). Drizzle with 2 tablespoons olive oil. Sprinkle with 1 teaspoon Greek Girls Seasoning.
Return chicken to the oven and reduce heat to 375°. Continue roasting 1 hour, or until juices run clear and a meat thermometer inserted into the thickest part of the thigh reads 165°. Approximately half-way through this cooking time remove from the oven, baste the chicken with pan juices and return to oven for the remainder of time.
When roasting is complete (165° internal temperature), remove from oven and allow the chicken to rest 10 minutes before carving.
