To roast a whole chicken, let it dry out thoroughly after rinsing, and bake it at 475 degrees Fahrenheit. To get it completely dry before roasting, it helps to chill uncovered overnight.
Separate the skin of the whole chicken with your fingers by massaging it carefully on the outside. The goal is to separate the skin from the flesh without actually breaking the skin. This allows the skin to become crisp.
Cover the chicken with salt, pepper, spices and olive oil or butter. Stuffing the chicken for roasting is optional. Trussing the chicken with string is optional, but it does provide more even cooking throughout. A three-pound chicken takes 1-1.25 hours to roast while a four-pound chicken takes up to 1.75 hours to cook.