Preheat oven to 425°F (220°C)
Pat the chicken dry with paper towels
Remove giblets and neck if present
Season all over with salt and black pepper
Rub the chicken with olive oil or melted butter
Stuff cavity with lemon halves, garlic cloves, and herbs (optional)
Tie legs together with kitchen twine (optional)
Tuck wing tips under the body
Place chicken breast-side up on a roasting rack in a roasting pan
Roast 15 minutes at 425°F (220°C)
Reduce oven to 375°F (190°C)
Continue roasting until the thickest part of the thigh reaches 165°F (74°C) and juices run clear (about 60–90 minutes depending on size)
Baste with pan juices halfway through (optional)
If browning too quickly, loosely tent with foil
Rest chicken 10–20 minutes before carving