Quick, easy, and delicious.
What you need:
1 whole chicken, 5-8 pounds
Black Pepper, Garlic Powder, Fresh Rosemary, and Sage (Also salt if your chicken is not presalted- the ones I've been buying are)
Thaw the chicken completely and remove the bag of giblets. Wash the chicken, pat dry, and place in a large roasting pan (if you have a rack, use this and your chicken will be crispy on all sides. I don't have one, so the bottom doesn't crisp). The chicken have its legs sticking in the air. Season the skin with the spices, and, if you want, also season under the skin. Throw a couple extra sprigs of rosemary in the pan. You can also place the giblets in the pan- it will add flavor to the juice and you can eat them if you want to.
Heat oven to 450 degrees Fahrenheit. Place chicken in the oven and roast for 1.5-2 hours, depending on the size. Mine, which are around 7 pounds, take two hours. The skin will be brown and crispy, and the internal temperature should be 175-180 degrees. Remove from oven and let sit for 15 minutes before slicing. Enjoy!
Note: Keep the carcass to make some rich, homemade chicken stock.