Preheat the oven to 425°F
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
Add herbs, garlic, lemon, or other seasonings if desired
Place the chicken in a roasting pan or oven-safe skillet
Truss the legs if desired
Roast the chicken in the oven
Baste occasionally if desired
Check the internal temperature in the thickest part of the thigh
Remove the chicken when it reaches 165°F
Let the chicken rest for 10 to 15 minutes
Carve and serve