I love roasting chickens. Not only are they delicious straight out of the oven, but you can easily get three or more meals by pulling all the meat and boiling the bones to make stock. In the autumn months, roast chicken graces our table about once a week. Here's my recipe for a perfectly roasted chicken.
I usually buy about a 3 pound bird. Start by washing the chicken with cool water and pulling out any giblets or other grossness from inside. Melt about 3 tablespoons of butter and mix it with a bit of garlic and a squirt or two of lemon juice. Baste chicken with butter mixture using a basting brush. (My brush is silicone--it makes clean-up much easier and is dishwasher safe!) Once the entire bird is basted, sprinkle on seasoned pepper or other herbs of your choice. Bake at 450 degrees for 20 minutes. When 20 minutes has elapsed, re-baste bird with more butter/garlic/lemon mixture and decrease oven temperature to 375 degrees. Roast one hour for a three-pound bird and add about 10 minutes per pound for bigger chickens. Baste as needed with pan drippings. This is especially wonderful if you surround it with root veggies like carrots, turnips, parsnips and potatoes. Cook until skin is golden brown and a meat thermometer inserted in the thigh reads 165 degrees. Allow chicken to rest five minute before carving.
I was going to add a photo, but I looked at pictures of roast chickens so long that it started to freak me out, so I'm not including one. You know what chickens look like. :)