Rinse the chicken (inside and out) in cold water and pat it dry. If it comes with innards, pull them out and, if you like, save them for a sauce. Put the chicken on an oiled roasting rack in a basic roasting pan. I rubbed it with two tbs. butter (cutting little slits at the top to rub a bit of the butter under the skin). I stuffed the cavity with two lemon halves and two onion quarters, and a bunch of tied up sage, thyme and rosemary. I covered the outside with sea salt, lemon pepper, a pinch of cayenne pepper, and a pinch of oregano.
Roast it on the rack for 20 minutes per pound at 400 degrees F. If it starts to get too brown on top, tent it with foil for the last 10-15 minutes. Check it with a meat thermometer, and make sure that the thigh temperature is at least 160 degrees. Let it rest for 15 minutes while you prepare your sides.
