Preheat the oven to 425°F (220°C)
Pat the chicken dry with paper towels
Remove giblets from the cavity
Rub the chicken with olive oil or melted butter
Season generously with salt and black pepper
Add garlic, herbs, lemon, or onion if desired
Place the chicken breast-side up in a roasting pan or oven-safe skillet
Tie the legs together if desired
Roast for 20 minutes per pound, plus 15 minutes
Baste once or twice during cooking if desired
Check that the thickest part of the thigh reaches 165°F (74°C)
Remove the chicken from the oven
Let it rest for 10 to 15 minutes
Carve and serve