To roast a whole chicken, season the chicken with butter, herbs, spices, salt and pepper, and roast it in an oven preheated to 350 degrees Fahrenheit for 20 minutes per pound of chicken plus an additional 15 minutes, or until the chicken reaches an internal temperature of 170 F. Take the chicken out of the oven, cover it with a double layer of aluminum foil, and allow the chicken to rest for 10 minutes before carving.
For crisper chicken skin, preheat the oven to 450 F, roast the chicken for 10 to 15 minutes, reduce the temperature to 350 F and cook the chicken for an additional 20 minutes per pound. Another option is to cut the chicken into pieces before roasting.
To roast chicken pieces, sprinkle salt on each piece, and allow the chicken to remain at room temperature for 20 minutes. Brush the chicken skin with olive oil, sprinkle additional salt and black pepper onto each piece, and bake the chicken at 400 F for 30 minutes.
Lower the temperature to 350 F after 30 minutes, and continue cooking the chicken for 10 to 30 minutes, or until the chicken reaches an internal temperature of 170 F.