Preheat the oven to 425°F (220°C)
Remove the chicken from the packaging
Pat the chicken dry with paper towels
Remove the giblets if present
Season the chicken inside and out with salt and pepper
Rub the skin with oil or melted butter
Add optional herbs, garlic, lemon, or onion to the cavity
Place the chicken breast-side up in a roasting pan
Tie the legs together if desired
Roast for about 20 minutes per pound
Reduce the oven temperature to 375°F (190°C) if the skin browns too quickly
Baste occasionally 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