Preheat the oven to 425°F (220°C)
Pat the chicken dry with paper towels
Remove giblets from the cavity
Season the chicken inside and out with salt and pepper
Rub the skin with oil or melted butter
Add optional herbs, garlic, lemon, or onion to the cavity
Place the chicken breast-side up in a roasting pan or oven-safe skillet
Tie the legs together if desired
Roast for 15 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 occasionally if desired
Let the chicken rest for 10 to 15 minutes before carving
Carve and serve