Preheat the oven to 425°F (220°C)
Remove the chicken from packaging
Remove giblets from the cavity
Pat the chicken dry with paper towels
Place the chicken in a roasting pan or oven-safe dish
Rub the chicken with oil or melted butter
Season the chicken with salt, pepper, and any desired herbs or spices
Optional: stuff the cavity with lemon, garlic, onion, or herbs
Tie the legs together if desired
Place the chicken breast-side up in the oven
Roast for about 20 minutes per pound
Baste occasionally if desired
Check that the internal temperature reaches 165°F (74°C) in the thickest part of the thigh
Remove the chicken from the oven
Let the chicken rest for 10 to 15 minutes before carving
Carve and serve