Roasting a chicken requires removing the giblets, rinsing the inside and outside of the chicken, and removing excess fat and pin feathers. After preparing the chicken, tie the legs together with kitchen string before cooking it in a roasting pan at 425 F for about 1 1/2 hours. Cooking times may vary based on the size of the chicken.
The chicken should be at least 165 F for safety after it is roasted. Also, consider taking the chicken out of the refrigerator for about 30 to 45 minutes to allow it to achieve room temperature. The chicken cooks more evenly if it is not cold.
After rinsing the chicken, allow it to dry on a baking sheet lined with paper towels. Searing the outside of the chicken in a skillet before roasting it in the oven keeps in the flavors and juices while it is cooking, according to Bon Appetit.
Liberally sprinkle salt and pepper on the inside of the chicken before roasting it, states the Food Network. Tie the legs together, then coat the chicken skin with melted butter. Add additional salt and pepper on the outside of the chicken to taste.
Both recipes include spices and other ingredients to make the chicken more flavorful.