Dry chicken with a paper towel and place it in a roasting pan. Liberally sprinkle salt and black pepper all over the skin and inside the cavity. Rub finely chopped rosemary on and inside the chicken.
Place chicken in the refrigerator for at least 3 hours and no more than 24 hours.
When you're ready to roast the chicken, preheat oven to 450° F or 230° C.
Remove chicken from the refrigerator. Tie legs with butcher string using a simple knot.
Rub softened butter or olive oil onto the chicken and fill its cavity with rosemary springs.
Spread garlic around the chicken. (You can optionally add carrots and/or root vegetables based on what's in your pantry.)
Cook chicken for 45 minutes. Since ovens and chicken sizes vary, begin checking the temperature of the bird every 10 minutes starting at the 30-minute mark. Measure doneness by inserting an instant-read thermometer into the deepest part of the thigh. The temperature should read 160-165 ° F or 71-74 ° C.
Remove the roasted chicken from the oven. Cover it with tin foil and let it rest for 10 minutes.
Carve chicken by slicing into the bird inside the leg, separating the thigh from the body by popping out the thigh joint. Separate the breast meat by slicing it away from the body along the breast bone on both sides. Remove the wing from the body by turning the bird over, slicing the wings off behind the wing joint.
Pro Tips
You don't need to baste the chicken with this recipe.
You can use olive oil instead of butter depending on preference and availability.
If you add potatoes, either use small potatoes or cut large ones so that they cook thoroughly.
Serve with green beans, potatoes or your favorite side dishes.