Pat the chicken dry inside and out, then season the cavity with salt, pepper, and a few herb sprigs.

Gently loosen the skin over the breast and thighs and tuck in softened herb butter for extra flavor.

Brush the exterior of the chicken with oil or melted butter and season generously with salt, pepper, and dried herbs.

Truss the legs with kitchen twine and tuck the wing tips under to promote even roasting.

Preheat the oven to a high temperature to start—this will help the skin crisp.

Place the chicken breast-side up on a rack set in a roasting pan and slide it into the hot oven.

Roast at the initial high temperature for about 15 minutes to brown the skin.

Reduce the oven temperature to moderate heat, then continue roasting until the thickest part of the thigh registers done, basting occasionally with pan juices.

If the breast browns too quickly, tent it loosely with foil while the legs finish cooking.

Transfer the chicken to a carving board and let it rest so the juices redistribute.

Carve the chicken into portions and serve with the pan drippings or your preferred gravy.