To make a basic roast chicken, drizzle 1 tablespoon of olive oil on the chicken, and rub it with freshly ground pepper and kosher salt. Stuff the chicken with thin slices of lemon and fragrant herbs, such as parley, thyme, rosemary and oregano. Roast for one hour at 425 F.
To make famous chef Ina Garten's perfect roast chicken, start by removing the giblets and rinsing the chicken inside and out. Pat dry and season with kosher salt and freshly ground pepper to taste. Stuff the cavity with 1 lemon cut in half, 1 large bunch of fresh thyme and 1 whole head of garlic cut in half crosswise.
Using a basting brush, coat the chicken in a thin layer of butter, and sprinkle again with salt and pepper. Using kitchen string, tie the legs together and tie the tips of the wings so they lay under the body of the chicken. In a roasting pan toss together 1 large onion, thickly sliced, 4 carrots in 2-inches slices and 1 bulb of fennel with the tops removed, with olive oil, salt and pepper to taste. Place the chicken on top of the vegetables.
Roast the chicken at 425 F for 1 1/2 hours or until the juices run clear when cut.