Preheat the oven to 425°F (220°C)
Pat the chicken dry with paper towels
Remove any giblets from the cavity
Rub the chicken with oil or melted butter
Season the chicken with salt and pepper
Add optional herbs, garlic, lemon, or spices
Place the chicken breast-side up in a roasting pan or oven-safe skillet
Truss the legs if desired
Roast for about 20 minutes per pound
Baste once or twice during roasting if desired
Check for 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