(Those black spots are the pepper, not burning. If you don't like the way they look, leave out the pepper. I choose flavor over beauty.)
Start with a thawed whole chicken
Preheat oven to 400
Take out any neck and any gizzard parts
Rinse chicken inside and out and pat dry
Rub skin with butter
Sprinkle generously with salt and pepper (I used lemon pepper)
Cook in roasting pan (or 9x13 cake pan) for 75-90 minutes or until meat thermometer reads 165 in thickest part. Mine was about 4.5 lbs and took about 85 minutes.
*This is a very basic recipe. Feel free to jazz it up with the herbs and spices of your choice. I've even cooked it with a sliced lemon and onion stuffed in the cavity. I find that when I'm planning to use the chicken in other dishes, simple is best!