Dress up this easy recipe any way you like. Try adding a combination of butter and herbs to rub on and under the chicken skin. Or squeeze fresh lemon all over the bird. Or keep it simple with salt & pepper. Either way, you can't go wrong.

Easy Roast Chicken

Remove neck and giblets from chicken; discard or set aside for another use.  Rinse with water and pat completely dry with paper towels.

Line a cookie sheet with aluminum foil and place an oven-safe cooling rack on top of lined cookie sheet. Place chicken in the middle of the rack. Season with salt and pepper.

Roast at 425 degrees for 10 minutes. Reduce temperature to 375 degrees and roast for an additional 60 to 70 minutes or until internal temperature of thigh is 170 degrees and juices run clear. Allow to stand for 15 minutes before carving.