Preheat the oven to 425°F (220°C)
Remove the chicken from packaging
Pat the chicken dry with paper towels
Remove giblets from the cavity
Place the chicken in a roasting pan or oven-safe skillet
Rub the chicken with oil or melted butter
Season the chicken with salt, pepper, and desired herbs or spices
Optional: stuff the cavity with lemon, garlic, onion, or herbs
Tie the legs together if desired
Tuck the wing tips under the body
Roast the chicken in the oven
Cook until the thickest part of the thigh reaches 165°F (74°C)
Check for clear juices when pierced near the thigh
Remove the chicken from the oven
Let it rest for 10 to 15 minutes
Carve and serve