Heat oven to 400 degrees F and place rack in the middle.
Always wash and dry chicken on the inside so it doesn't steam and it bakes crispy.
Pat chicken dry with paper towels, drizzle with a few tablespoons of oil, and season generously with salt and freshly ground black pepper. (Make sure you season in the cavity, under the skin, and over the skin as this is the main seasoning. You could add a few teaspoons of a ground dried spice if you want to add flavor.) Let bird sit at room temperature while the oven heats up, about 20 to 30 minutes.
Place chicken on a roasting rack, on a cooling rack, on your toaster oven rack, or on a bed of vegetables (heads of garlic, halved onions, or lemons work) and set in a roasting pan or baking dish.
Roast until skin is golden-brown, about 20 to 30 minutes. Reduce heat to 375 degrees F and roast, basting with pan juices, until juices run clear when thigh is pierced and temperature is 160 degrees F, about 40 to 60 minutes more (depends on the size of the bird).
Let rest 10 to 15 minutes before carving.
Season with dried herbs or spices (ie chile powder, paprika, sage, fennel seed).
Baste with a combination of honey and mustard, yogurt and curry, or rub with harissa paste.
Stuff fruit and herbs (lemon and rosemary, sage and orange) under skin and in the cavity.