Deep Dish Pizza Crust

1 1/3 cups warm water 
1/4 cup powdered milk 
1/2 teaspoon salt
4 cups flour
1 tablespoon sugar
1 (1/16 ounce) package dry yeast
2 tablespoons vegetable oil (for dough)
9 ounces vegetable oil (3 ounces per pan)
cooking spray 

Put yeast, sugar, salt, and dry milk in a large bowl. Add water and stir to mix well. Let rest for two minutes. Add oil and stir again.  Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat floured surface and knead for about 10 minutes, adding more flour as needed, until elastic and no longer sticky.  Divide dough into three balls.  Put 3 ounces of oil in each of three 9-inch cake pans, making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9-inch circle.  Place in cake pans.  Spray the outer edge of dough with Pam and cover with a plate.  Place in warm area and allow to rise for 1 to 1 1/2 hours.  Preheat oven to 475°F. Top as desired. Cook until cheese is bubbling and crust is golden brown.

Herb Roasted Chicken

1 whole (3 lb.) broiler-fryer chicken or 2-3 lb. leg quarters and breasts
2 T. margarine, melted
2 cloves garlic, minced
1 t. basil
1/2 t. salt
1/2 t. sage
1/2 t. thyme
1/4 t. lemon pepper

Rinse chicken and pat dry.  Place chicken in shallow pan.  Brush with melted margarine, rub on garlic. In a small bowl stir together spices.  Rub onto bird.  Roast uncovered at 375 for 1 hour or until chicken is no longer pink (180-185 degrees).  Remove from oven, cover, and let stand 10 minutes before serving.