Pat dry the outside and the cavity of the chicken with paper towel; remove any ties.
Wearing nitrile gloves, rub the entire surface of your chicken with olive oil or melted butter; then rub (season) the chicken with salt and pepper.
Preheat oven to 425°F; place chicken in a roasting pan (on a rack, if available); tuck wing tips under the chicken.
Roast chicken ~15 minutes at 425°F, then lower heat to 350°F and roast 20 minutes per pound.
Baste chicken with pan juices midway through roasting, and again ~15 minutes before removing from the oven.
Let chicken rest ~10 minutes before carving; make gravy from pan drippings while the chicken rests.
