Preheat the oven to 425°F (220°C)
Pat the chicken dry with paper towels
Season the chicken inside and out with salt and pepper
Rub the skin with olive oil or melted butter
Stuff the cavity with garlic, lemon, onion, and herbs if desired
Tie the legs together and tuck the wing tips under the body
Place the chicken breast-side up in a roasting pan or skillet
Roast for about 20 minutes per pound, until the skin is golden brown
Baste occasionally with pan juices 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 before carving
Carve and serve