Preheat oven to 425°F (220°C)
Pat the whole chicken dry with paper towels
Remove giblets from the cavity (if present)
Season inside the cavity with salt and pepper
Stuff cavity with lemon halves, garlic cloves, and/or fresh herbs (optional)
Tie the legs together with kitchen twine (optional)
Tuck wing tips under the body
Rub the skin all over with olive oil or melted butter
Season generously with salt and pepper (and paprika or poultry seasoning if desired)
Place chicken breast-side up on a roasting rack in a roasting pan
Roast for 20 minutes at 425°F (220°C)
Reduce oven to 375°F (190°C)
Roast until the thickest part of the thigh reaches 165°F (74°C) on an instant-read thermometer
Estimate time: about 15–20 minutes per pound (start checking 30 minutes before the estimate ends)
If the skin browns too quickly, tent loosely with foil
Remove chicken and rest 10–20 minutes before carving
Carve and serve