I usually make this roast chicken once a week. It is another one of my boyfriend's favorites and is very cheap and easy. You can use a whole fryer or a roasting chicken. We use the fryer since there are just two of us. Remove the neck, heart, etc. that is usually stuffed inside. I throw this out, but maybe some of you have suggestions on how to use this. Rinse and pat the bird dry. Rub with vegetable oil and place in roasting pan, breast side up (olive oil won't work the same way). I don't use a roasting rack. Season with salt, then fresh cracked pepper (I use quite a bit of pepper). Roast in oven at 375 for and hour and 15 minutes if you use a fryer. If you use a roasting bird check the package. More than likely, your roasting bird will come with a pop up thermometer. Let the bird rest for 10 minutes. I serve with potatoes and gravy, salad and a vegetable. We have also used the remaining bird to make stock and/or soup.