Preheat the oven to 425°F (220°C)
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 all over with oil or melted butter
Season generously with salt and pepper
Add optional herbs, garlic, lemon, or onion to the cavity
Tie the legs together if desired
Tuck the wing tips under the body
Roast for 20 minutes
Reduce the oven temperature to 375°F (190°C)
Continue roasting until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh
Baste once or twice during roasting if desired
Let the chicken rest for 10 to 15 minutes before carving
Carve and serve