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 if present
Place the chicken in a roasting pan or baking dish
Rub the chicken with oil or melted butter
Season the chicken with salt, pepper, and desired spices
Optional: stuff the cavity with lemon, garlic, onion, or herbs
Tie the legs together if desired
Tuck the wing tips under the chicken
Place the chicken breast-side up in the pan
Roast in the oven for about 20 minutes per pound
Reduce heat to 375°F (190°C) if the skin browns too quickly
Baste occasionally if desired
Check doneness with a meat thermometer
Remove the chicken when the thickest part reaches 165°F (74°C)
Let the chicken rest for 10 to 15 minutes before carving