Preheat oven to 425 degrees F
Pat chicken dry with paper towel.
Tress chicken (tie up it's legs with kitchen twine or sewing thread, which ever you have on hand)
Cover skin and cavity with salt and pepper.
Place bird in roasting pan, then in the oven. Cook for ~90 minutes (for a 5 lb bird)
Once bird is done, place on cutting board (preferably one with a well around edge, you don't want chicken juices spreading all over your counter & floor!) Baste with juices at bottom of pan. Let rest for 15 minutes before carving.