Preheat Oven:

Preheat your oven to 425°F (220°C). Place a rack in the middle of the oven for even cooking.

Prepare the Chicken:

Remove the chicken from the packaging, pat it dry with paper towels, and remove any giblets from the cavity. Trussing the chicken with kitchen twine is optional but helps it cook evenly and retains moisture.

Season the Chicken:

Rub the chicken with olive oil or melted butter, ensuring the entire surface is coated. Season generously with salt and freshly ground black pepper. Stuff the cavity with lemon wedges, smashed garlic cloves, and fresh herbs. For added flavor, you can also season the inside of the cavity with a pinch of salt and pepper.

Prepare Vegetables (Optional):

If using, place the chopped onions, carrots, and celery in the bottom of your roasting pan. These vegetables will help create a flavorful base and make a delicious side for the meal.

Roast the Chicken:

Place the chicken breast-side up on a rack in the roasting pan or directly on top of the vegetables. Roast the chicken for 1 hour to 1 hour 20 minutes, or until the internal temperature reaches 165°F (75°C) when checked in the thickest part of the thigh. If you like extra crispy skin, you can increase the oven temperature to 450°F (230°C) during the last 10 minutes of roasting.

Rest the Chicken:

Once the chicken is done, remove it from the oven and let it rest, covered loosely with foil, for 10-15 minutes. This helps redistribute the juices and keeps the meat tender.

Carve and Serve:

Carve the chicken, starting with the legs and breasts. Serve with your favorite side dishes like mashed potatoes, roasted vegetables, or a crisp salad.